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Cheddar Bay Ground Beef Cobbler

We had another blast of cold weather hit our area this week, and on top of that I had to sit out a couple of days for a medical procedure (not to worry, I'm just fine), so the thought of "comfort food" was first and foremost on my mind. When I saw this one I figured "Beef cobbler, eh? Why not!" And so I started looking into it.

I found several variations on this recipe, including using different meats (I used ground beef), adding vegetables (yes, I added mixed veggies to make it a complete meal), and the most controversial... whether to add the Cheddar Bay seasoning packet to the biscuit dough before baking or brush it on top after it comes out of the oven (I decided to mix it into the dough before baking). I'll put all this into the notes so you can decide what works best for your needs.

Adapted from My Homemade Recipe (with hints from others)

Prep Time 5 mins
Cook Time 45 mins
Rest Time 5 mins
Total Time 55 mins
Cooking Method:
Courses: ,
Difficulty: Beginner
Cooking Temp: 375  F
Servings: 8
Best Season: Fall, Winter
Description

A simple recipe made in the general style of a dessert cobbler but with meat, veggies, and a Cheddar Bay biscuit topping.

Adapted from My Homemade Recipe

Ingredients
  • 1 1/2 lb lean ground beef
  • 1 cup onion, diced
  • 1 tbsp garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 can condensed Cream of Mushroom soup (10.5 oz)
  • 1 can Cheddar cheese soup (10.5 oz)
  • 2 1/2 cup milk, divided
  • 1 box Cheddar Bay biscuit mix (11.36 oz)
  • 3 cup shredded Cheddar cheese, divided
  • 12 oz frozen mixed vegetables (typically 1 bag)
  • chopped parsley for garnish (optional)
Instructions
  1. 1

    Preheat oven to 375 F. Spray the inside of a 9 x 13 casserole dish with nonstick cooking spray.

  2. 2

    In a large skillet, cook the ground beef and onion over medium-high heat until the meat is browned and the onion translucent, breaking the meat into crumbles as it cooks. Pour off excess grease and return the skillet to the stove. Add the garlic and cook for 1-2 minutes until fragrant.

  3. 3

    Add the salt, pepper, both condensed soups, and 1/2 cup of milk. Mix until blended thoroughly, then reduce heat and simmer for 5 minutes.

  4. 4

    In a medium bowl combine the biscuit mix including seasoning packet, the remaining 2 cups of milk, and 1 cup of shredded cheese. Mix until just combined. Note: batter will be thin and runny.

  5. 5

    Pour the meat mixture into the casserole dish and spread evenly across the bottom of the dish. Layer the frozen vegetables on top of the meat mixture, followed by layering the remaining 2 cups of shredded cheese. Pour the biscuit batter over the cheese, spreading evenly.

  6. 6

    Bake for 30-35 minutes or until the top is a light golden brown. Remove and let stand 5 minutes before serving. Garnish with parsley if desired.

Nutrition Facts

Servings 8

Serving Size approx 1 1/2 cups

Amount Per Serving
Calories 613kcal
% Daily Value *
Total Fat 32.2g50%
Saturated Fat 16.6g83%
Cholesterol 136mg46%
Sodium 1451mg61%
Potassium 688mg20%
Total Carbohydrate 35.8g12%
Dietary Fiber 2.9g12%
Sugars 9.7g
Protein 43.8g88%
Calcium 521 mg
Iron 5 mg
Vitamin D 200 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Notes
  • There are two ways to incorporate the biscuit seasoning into this recipe:
    • As written, by adding the seasoning packet into the mix
    • Hold the seasoning until baking is finished, then mixing it with 1/2 cup of melted butter and brush it on the breaded top of the dish.
  • Substitutions for the ground beef:
    • Ground turkey
    • Ground chicken
    • Ground pork
  • For a vegetarian version, omit the meat and increase the vegetables to 36 ounces (3 12-oz bags)
Keywords: Red Lobster, Cheddar Bay, biscuit, ground beef, cheese, mixed vegetables, cream of mushroom soup, cheddar soup
Read it online: https://www.miketriesanewrecipe.com/recipe/cheddar-bay-ground-beef-cobbler/