A rich and hearty casserole made with seasoned ground beef, creamy mushroom sauce, mixed vegetables, and topped with buttery Cheddar Bay biscuits baked to golden perfection.
INGREDIENTS
Ground Beef Mixture
- 1.5 lbs lean ground beef
- 1 yellow onion diced
- 1 tablespoon chopped garlic
- 1 cup Frozen mixed vegetables
- 10.5 oz condensed cream of mushroom soup
- ¾ cup milk
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cups shredded cheddar cheese
- 1 teaspoon Worcestershire sauce
Topping
- 1 box Cheddar Bay Biscuit mix
- 1 cup shredded cheddar cheese
- 2 cups milk
- ¼ cup butter melted
- fresh chopped parsley
Garlic Butter
- 2 tablespoon Melted butter
- ½ teaspoon Garlic powder
- ½ teaspoon Dried parsley
DIRECTIONS
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In a large skillet over medium-high heat, cook the ground beef until browned. Break it apart as it cooks.
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Add diced onion and garlic to the skillet. Cook for 2–3 minutes until softened and fragrant.
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Stir in Frozen mixed vegetables, Cream of mushroom soup, Milk, Worcestershire sauce, Salt and pepper. Mix everything together and let it simmer for a few minutes.
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Stir in shredded cheddar cheese until melted and combined.
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Pour the beef mixture into a greased baking dish and spread evenly.
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In a bowl, mix Cheddar Bay biscuit mix, Milk and Shredded colby jack cheese. Stir until just combined, do not overmix.
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Spoon or spread the biscuit mixture evenly over the beef filling.
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Bake at 375°F for about 25–30 minutes, or until the top is golden brown and cooked through.
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Mix melted butter with garlic powder and dried parsley, then brush over the top for that classic Cheddar Bay flavor.
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Let it sit for a few minutes, then scoop and serve hot.
