Ground Beef Casserole with Cheddar Bay Biscuit Topping
A hearty ground beef casserole topped with Cheddar Bay biscuits. This easy weeknight meal is perfect for families and is a budget-friendly comfort food dinner.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (10 ounce) can refrigerated biscuits
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 375 degrees F (190 degrees C).
- In a large skillet, cook the ground beef and chopped onion over medium-high heat until the beef is browned and the onion is softened. Drain off any excess grease.
- Stir in the minced garlic, diced tomatoes (with their juice), cream of mushroom soup, milk, salt, and pepper. Bring the mixture to a simmer, then reduce heat and cook for 5 minutes, stirring occasionally.
- Pour the beef mixture into a 9×13 inch baking dish.
- Separate the refrigerated biscuits and arrange them over the top of the beef mixture.
- Sprinkle the shredded cheddar cheese over the biscuits.
- Bake for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the casserole is bubbly.
Notes
- For make-ahead, assemble the casserole and refrigerate. Bake as directed, adding a few extra minutes if needed.
- To freeze, cool the baked casserole completely. Cover tightly with plastic wrap and then foil. Reheat in a 350 degree F (175 degrees C) oven until heated through.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg