Cheddar Bay Ground Beef Cobbler is the ultimate comfort food mash‑up of cheesy casserole flavor and biscuit topping goodness. This dish melds creamy, savory ground beef filling with a golden, cheddar‑infused biscuit crust that’s reminiscent of your favorite Cheddar Bay Biscuits. Rich, satisfying, and perfect for feeding a crowd or simply treating yourself, this cobbler brings the homey warmth of a casserole with the crusty appeal of a biscuit bake. Whether you make it for a family dinner, potluck, or weeknight treat, you’ll find it’s easy to prep and a total crowd‑pleaser.
Why You’ll Love This Recipe
There are a few reasons Cheddar Bay Ground Beef Cobbler becomes a fast favorite:
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It’s a full meal in one dish — no sides necessary (though you can add greens if you like).
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The biscuit topping is buttery, cheesy, and crisp, with that familiar flavor twist from Cheddar Bay-style biscuits.
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The filling is creamy and comforting, with two condensed soups plus cheddar to make a luscious sauce.
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It warms up beautifully, making it perfect for leftovers or preparing meals in advance.
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It delivers big flavors with relatively simple ingredients and steps, so you won’t be stuck in the kitchen all evening.
Ingredients
For the Beef Filling
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1.5 lbs lean ground beef
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1 yellow onion, diced
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1 tablespoon chopped garlic
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10.5 oz condensed cheddar soup
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10.5 oz condensed cream of mushroom soup
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½ cup milk
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½ teaspoon salt
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½ teaspoon pepper
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2 cups shredded cheddar cheese
For the Biscuit Topping
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1 box Cheddar Bay Biscuit mix
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1 cup shredded cheddar cheese
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2 cups milk
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¼ cup butter, melted
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Fresh chopped parsley (for garnish)
Step‑by‑Step: How to Make Cheddar Bay Ground Beef Cobbler
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Preheat oven. Set your oven to 350 °F (175 °C).
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Cook beef & onions. In a large nonstick skillet over medium-high heat, add the ground beef. Stir in the diced onion and garlic, crumble the beef, and cook until no pink remains and onions are soft.
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Make creamy filling. To the hot beef mixture, add the cheddar soup, cream of mushroom soup, milk, salt, and pepper. Stir gently until well combined and smooth.
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Add cheese. Fold in 1 cup of your shredded cheddar cheese while the filling is still hot, so it melts in. Then remove skillet from heat.
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Prepare baking dish. Spray a 9×13‑inch baking dish with cooking spray. Pour the beef filling in and spread it evenly.
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Top with cheese. Sprinkle the remaining 1 cup shredded cheddar cheese over the beef layer.
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Make biscuit batter. In a mixing bowl, combine the Cheddar Bay Biscuit mix (exclude the seasoning packet for now), the shredded cheddar, and the milk. Stir until lumps are gone but be gentle — overmixing means a tougher topping.
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Add the biscuit layer. Pour or drop the biscuit batter over the beef mixture, spreading as evenly as possible without mixing into the filling.
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Bake. Place the dish in the oven and bake for 50–55 minutes, or until the biscuit topping is golden brown across the top.
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Brush butter & seasoning. In a small bowl, combine the melted butter with the seasoning packet from the biscuit mix. After baking, remove the cobbler and brush this butter‑seasoning mixture over the top.
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Let it rest. Allow the dish to rest for about 5 minutes. This helps the filling thicken slightly and makes slicing easier.
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Garnish & serve. Sprinkle fresh chopped parsley over the top just before serving. Then slice into portions and enjoy!
Helpful Tips
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Use lean ground beef (e.g. 85% lean or better) to reduce excess grease in the filling.
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Drain off any excess fat after browning the beef and onions before adding the soups, to prevent a greasy final texture.
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When mixing the biscuit batter, stir just to combine — overmixing gives a dense, tough topping.
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If the top is browning too quickly during baking, you can tent with foil for the final 10–15 minutes.
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Let it rest before cutting — otherwise, your filling may run out when you slice.
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Use a sharp knife or a strong spatula to cut clean squares through the biscuit top.
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For extra flavor, sauté the onions in butter first or add a touch of Worcestershire sauce, smoked paprika, or chili powder to the beef mix.
Substitutions and Variations
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Meat alternatives: Use ground turkey, ground chicken, or even a mixture of ground pork and beef.
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Soup swaps: If you don’t have condensed cheddar soup, use cream of cheddar or even substitute with cream of chicken plus extra cheese. Same with cream of mushroom — you can use cream of chicken, cream of celery, or plain cream soup.
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Dairy-free or lighter: Use reduced-fat soups and milk, and a dairy‑free cheese alternative. The result will be lighter but still flavorful.
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Spicy twist: Add diced jalapeños, a dash of hot sauce, or chopped green chilies into the beef mix for heat.
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Vegetable boost: Stir in cooked corn, peas, or bell peppers to the meat layer for extra nutrition and color.
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Herb variation: Mix fresh thyme, chives, or rosemary into the biscuit batter or meat blend.
Storage Instructions
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Let the cobbler cool to room temperature (no more than 2 hours).
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Cover the baking dish tightly with foil or plastic wrap and store in the refrigerator for up to 3–4 days.
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Reheat individual slices in the microwave, or reheat the whole dish in a 350 °F oven (covered) until warmed through, about 20–25 minutes.
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You can also freeze leftovers: wrap tightly (dish or individual portions). Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (assuming 8 servings total):
| Nutrient | Approximate Amount |
|---|---|
| Calories | ~ 500–550 kcal |
| Protein | ~ 25–30 g |
| Total Fat | ~ 30–35 g |
| Saturated Fat | ~ 12–15 g |
| Carbohydrates | ~ 25–30 g |
| Fiber | ~ 1–2 g |
| Sugar | ~ 3–5 g |
| Sodium | moderately high (due to soups & cheese) |
Note: These are estimates and will vary based on brand of products and exact portion size.
Serving Suggestions
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Serve with a crisp green salad or roasted vegetables to balance the richness.
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A side of steamed broccoli or green beans offers a bright contrast.
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Cornbread or garlic bread works for those who want extra carbs (though it might be overkill).
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A dollop of sour cream or a spoonful of salsa on top can add freshness.
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Pair with a cold drink (iced tea, lemonade, or even a light white wine) to offset the richness.
Frequently Asked Questions About Cheddar Bay Ground Beef Cobbler
Q: Can I make this gluten-free?
A: You could, with a gluten‑free biscuit mix designed for savory baking, provided it’s a good stand‑in for the Cheddar Bay mix. Also ensure your soups and other products are labeled gluten-free. The texture may differ slightly, but it should still be tasty.
Q: Can I use fresh biscuit dough instead of the boxed mix?
A: Yes — use your favorite homemade savory biscuit dough recipe, and fold in shredded cheddar. Just make sure it’s thick enough to stay on top of the filling during baking.
Q: How do I know it’s done?
A: The biscuit top should be golden brown all over, and when you insert a toothpick, it should come out with just a few crumbs (not wet batter). Also, if the center filling is bubbling lightly around the edges, that’s a good sign.
Q: Can I assemble ahead?
A: You can prep everything up to pouring the biscuit topping, cover the dish, and refrigerate for a few hours. Then add the biscuit batter and bake when you’re ready. Just note: the biscuit topping may rise differently when chilled.
Q: Can I make this in smaller or individual portions?
A: Yes — you can scale down to a smaller baking dish or use ramekins or disposables to make single servings. Adjust cooking time (smaller will bake faster), and watch closely so the top doesn’t overbake.
Q: Is this extremely rich?
A: It is on the indulgent side, with soups and cheese, so serving with lighter sides helps balance the meal. If you want a lighter version, use reduced-fat or lighter soup and cheese options.
Conclusion
Thank you so much for trying this Cheddar Bay Ground Beef Cobbler recipe. I hope you fall in love with the way the creamy, savory beef base meets that golden, cheesy biscuit top. It’s one of those dishes I make when I want comfort, flavor, and minimal fuss — a satisfying meal from start to finish. I encourage you to give it a go, personalize it with your favorite tweaks, and enjoy every bite. Happy cooking, and I’m so glad you’re here in our community of food lovers — may your kitchen be filled with warmth and good flavor!
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Cheddar Bay Ground Beef Cobbler
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dinner
Description
Cheddar Bay Ground Beef Cobbler is a hearty, creamy beef casserole topped with a cheesy biscuit crust made from Cheddar Bay biscuit mix. This one-pan dish is perfect for busy weeknights or casual gatherings — comforting, crowd-pleasing, and incredibly easy to prepare.
Ingredients
1.5 lbs lean ground beef
1 yellow onion, diced
1 tablespoon chopped garlic
10.5 oz condensed cheddar soup
10.5 oz condensed cream of mushroom soup
½ cup milk
½ teaspoon salt
½ teaspoon pepper
2 cups shredded cheddar cheese
1 box Cheddar Bay Biscuit mix
1 cup shredded cheddar cheese (for topping)
2 cups milk (for biscuit mix)
¼ cup butter, melted
Fresh chopped parsley (optional garnish)
Instructions
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Preheat oven. Set your oven to 350 °F (175 °C).
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Cook beef & onions. In a large nonstick skillet over medium-high heat, add the ground beef. Stir in the diced onion and garlic, crumble the beef, and cook until no pink remains and onions are soft.
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Make creamy filling. To the hot beef mixture, add the cheddar soup, cream of mushroom soup, milk, salt, and pepper. Stir gently until well combined and smooth.
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Add cheese. Fold in 1 cup of your shredded cheddar cheese while the filling is still hot, so it melts in. Then remove skillet from heat.
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Prepare baking dish. Spray a 9×13‑inch baking dish with cooking spray. Pour the beef filling in and spread it evenly.
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Top with cheese. Sprinkle the remaining 1 cup shredded cheddar cheese over the beef layer.
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Make biscuit batter. In a mixing bowl, combine the Cheddar Bay Biscuit mix (exclude the seasoning packet for now), the shredded cheddar, and the milk. Stir until lumps are gone but be gentle — overmixing means a tougher topping.
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Add the biscuit layer. Pour or drop the biscuit batter over the beef mixture, spreading as evenly as possible without mixing into the filling.
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Bake. Place the dish in the oven and bake for 50–55 minutes, or until the biscuit topping is golden brown across the top.
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Brush butter & seasoning. In a small bowl, combine the melted butter with the seasoning packet from the biscuit mix. After baking, remove the cobbler and brush this butter‑seasoning mixture over the top.
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Let it rest. Allow the dish to rest for about 5 minutes. This helps the filling thicken slightly and makes slicing easier.
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Garnish & serve. Sprinkle fresh chopped parsley over the top just before serving. Then slice into portions and enjoy!
Notes
Use lean beef to reduce grease.
Biscuit topping can be made with homemade dough if preferred.
Add extra veggies like corn or bell peppers to the beef filling.
Can be prepped in advance and baked later.
Nutrition
- Serving Size: 1 slice (1/8 of dish)
- Calories: ~530 kcal
- Sugar: ~4g
- Carbohydrates: ~28g
- Protein: ~26g
