Have you ever had one of those nights where you just need a big, comforting hug from your dinner? That’s exactly what this Cheddar Beef Biscuit Bake is. Picture a rich, savory ground beef filling, packed with veggies and smothered in a creamy sauce, all topped with those fluffy, golden-brown canned biscuits we all know and love. It’s part shepherd’s pie, part cozy casserole, and 100% a family favorite that comes together with minimal fuss. It’s the kind of meal that fills your kitchen with the most amazing smell and your family with happy, full bellies.
Why You’ll Love This Recipe
This recipe is a lifesaver on those chaotic weeknights when you’re short on time but still want to put something wholesome and delicious on the table. It uses simple, affordable ingredients you can easily keep on hand. And who doesn’t love the magic of canned biscuits? They puff up into a buttery, flaky topping that’s just so good. Plus, everything bakes in one dish, which means fewer pots and pans to clean up afterward. It’s a crowd-pleaser for the kids and a stress-reliever for you. Honestly, it’s one of my absolute go-to meals when I need a win in the kitchen without a lot of effort.
Ingredients
- 1 lb lean ground beef: The hearty, protein-packed base of our filling.
- 1 yellow onion, diced: Adds a sweet, savory depth of flavor.
- 2 cloves garlic, minced: For that essential aromatic punch.
- 1 tbsp olive oil: To sauté our veggies and brown the beef.
- 1 (15 oz) can mixed vegetables, drained: A quick and easy way to add color and nutrients.
- 1 (10.5 oz) can condensed cream of mushroom soup: Creates a rich, creamy sauce that holds everything together.
- 1 cup beef broth: Thins the sauce slightly and adds even more beefy flavor.
- 1 tbsp Worcestershire sauce: Brings a tangy, umami kick to the party.
- 1 tsp smoked paprika: Lends a subtle smokiness and gorgeous color.
- 1/2 tsp black pepper: For a little bit of spice.
- 1 (16.3 oz) can refrigerated flaky biscuits: Our easy, cheater’s topping that bakes up golden and perfect.
- 1 1/2 cups shredded sharp cheddar cheese, divided: Because everything is better with melty, gooey cheese. We’ll use some in the filling and some on top.
Step By Step Method
- Preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish and give it a light spritz with cooking spray.
- In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and cook for about 4-5 minutes, until it starts to turn translucent. Add the garlic and cook for one more minute, until fragrant.
- Crumble the ground beef into the skillet. Cook until it’s no longer pink, breaking it up as it cooks. This should take about 6-8 minutes. Drain off any excess grease.
- Reduce the heat to medium. Stir in the drained mixed vegetables, cream of mushroom soup, beef broth, Worcestershire sauce, smoked paprika, and black pepper. Let everything simmer together for 3-4 minutes, until it’s heated through and well combined.
- Take the skillet off the heat and stir in one cup of the shredded cheddar cheese. Keep stirring until that cheese is all melted and dreamy.
- Pour the beef mixture into your prepared baking dish and spread it out into an even layer.
- Arrange the raw biscuits evenly over the top of the beef mixture. They’ll be close together, and that’s just fine—they’ll expand as they bake!
- Sprinkle the remaining 1/2 cup of cheddar cheese over the biscuits.
- Pop the dish into the preheated oven and bake for 18-22 minutes. You’ll know it’s done when the biscuits are a deep golden brown, the cheese is bubbly, and the filling is hot and bubbling around the edges.
- Let it sit for about 5 minutes before serving. This helps the filling set up a bit so it’s not too runny.
Oven Temperatures
This recipe is designed for a standard oven preheated to 375°F (190°C). This temperature is the sweet spot—it’s hot enough to cook the biscuits all the way through and get them beautifully browned, but not so hot that the filling scorches before the topping is done. If your oven runs hot, you might want to check it a few minutes early. If you’re using a convection oven, reduce the temperature by 25 degrees and keep a close eye on the biscuits, as they may brown faster.
Flavor Twists
This recipe is wonderfully adaptable! Feel free to make it your own. For a Tex-Mex kick, swap the smoked paprika for taco seasoning and use a Mexican blend cheese. You could also use a can of cream of chicken or celery soup if that’s what you have. If you have fresh veggies to use up, like bell peppers, corn, or peas, toss them in instead of the canned mix—just sauté them with the onion until they’re tender. To make it a bit richer, stir a couple of tablespoons of cream cheese or sour cream into the filling at the end. And honestly, if you’re a cheese lover like me, feel free to add a sprinkle of Parmesan over the top with the cheddar for an extra salty, nutty flavor.
Serving Ideas & Pairings
This bake is a complete meal all on its own, but a simple side can really round it out. A crisp, green salad with a tangy vinaigrette is my go-to because it cuts through the richness of the dish. For something heartier, some steamed green beans or roasted broccoli are fantastic. And if you’re serving a big crowd or have hungry teenagers to feed, a side of buttered egg noodles or mashed potatoes never hurts. It’s the ultimate comfort food pairing.
Storage Tips
Leftovers? Let the bake cool completely, then cover the baking dish tightly with foil or transfer portions to an airtight container. It will keep in the refrigerator for up to 3-4 days. To reheat, I find the oven is best to keep the biscuits from getting soggy. Warm it in a 350°F oven for 15-20 minutes, or until heated through. You can also microwave single portions for a minute or two, but the biscuits will lose some of their texture.
Make-Ahead & Freezer
This is a great candidate for making ahead! You can prepare the beef filling up to two days in advance. Just let it cool, store it in the fridge, and when you’re ready, pour it into the dish, top with the biscuits and cheese, and bake. You might need to add a few extra minutes to the baking time since you’re starting with a cold filling. To freeze, assemble the entire bake but do not bake it. Wrap it tightly in a couple layers of plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the fridge before baking as directed.
FAQs
- Can I use a different meat? Absolutely! Ground turkey or ground chicken work beautifully here for a lighter option. You could even use a plant-based ground meat alternative.
- What are some other easy meals I can make with ground beef? Ground beef is so versatile! Think classic spaghetti, sloppy joes, tacos, or a simple skillet lasagna. They are all fantastic quick dinner ideas for a busy family.
- My biscuits didn’t cook all the way through. What happened? This usually means your filling was very cold to start, or your oven temperature is off. Make sure your filling is hot when you add the biscuit topping, and use an oven thermometer to check your oven’s accuracy.
- Is this one of those healthy dinner recipes? It’s a balanced meal with protein, veggies, and carbs! Using lean beef and low-sodium broth and soup can make it even healthier. It’s all about making it work for your family.