This ground beef casserole is an absolute comfort food topped with cheddar cheese biscuits. All the components can be made ahead of time and baked just before you are ready to serve. Perfect for busy days or to entertain family and friends.
Table of Content
About this ground beef casserole
This is comfort food with meat and starch all in one pan. The cheddar biscuits are buttery and flaky while the ground beef is seasoned with garlic, rosemary, thyme, and veggies. There are two components to this dish.
- The ground beef - which can be made up to three days ahead of time and kept in the fridge.
- The cheddar biscuits - which also can be made a day ahead and kept in the fridge. If chilled, you won't be able to scoop it, so just make balls with your hands.
You can assemble the dish just an hour before you are ready to serve. Perfect for busy days or when you plan to entertain guests.
Ingredients and substitutes
- Beef - I like to use lean ground beef for my casserole. I am using ground beef chuck today.
- Veggies - I've used the classic onion, carrots, and celery along with frozen peas. You can also add other veggies like finely diced potatoes, sweet potatoes, or parsnips. Make sure the veggies are almost cooked on the stovetop before you put it in the oven.
- Herbs - I'm using fresh rosemary and thyme. But, you can also use ½ teaspoon dried of each. Some fresh chopped parsley would be wonderful too.
- Flour - You want to use regular all-purpose flour as self-raising will have too much baking powder for this recipe.
- Butter - I always use unsalted butter, but if you use salted just omit the salt in the recipe. Make sure the butter is well chilled for a nice flaky biscuit.
- Cheese - I am using both white and cheddar cheese biscuits today, but you can also use just one type of cheese.
Step by step instructions
Beef
- In a heavy-bottom skillet or cast-iron skillet, sauté the ground beef in oil until browned.
Tip - I like to use my cast-iron skillet that is stovetop and oven safe so I can make this in one pot. - Add the onions, carrots, celery, and garlic - sauté another 2 minutes, until onions are translucent.
- Next, add the rosemary, thyme, paprika, and tomato paste - combine well.
- Then, add the peas and chicken stock. Season with salt and pepper.
- Cover and cook on medium heat for 4 minutes.
- Taste and adjust seasoning and consistency. Add ¼ to ½ cup water as necessary.
Tip - we do need some liquid in the beef, so it won't dry out in the oven when cooking further. - Set aside. This beef can be made up to 3 days and kept in the fridge.
Tip - you can transfer this to a casserole dish for better presentation.
Biscuits
- In a mixing bowl, combine, flour, salt, and baking powder.
- Then, add the chilled, cubed butter. Using a pastry blender, cut the butter into the flour until almost breadcrumb consistency.
Tip - you can also do this in the food processor. - Next, add both the cheddar cheeses. Combine well with a fork.
Tip - we want the butter to remain chilled at all times, so if necessary, place the bowl in the fridge as necessary.
- Add, half the milk, combine well. Then, add the remaining milk.
- You can make this ahead of time and keep it in the fridge until you are ready to use it.
Tip - Do not leave it on the counter while the oven is preheating so the butter remains chilled at all times.
Assemble
- Preheat the oven at 390° F / 200 °C for at least 15 minutes.
- If necessary, pour the ground beef in an oven-safe casserole dish
(I continued to use my skillet so there was no need to transfer). - Using a cookie scooper or two tablespoon scoop the biscuit dough over the ground beef.
- Place the casserole on a baking tray for easy cleanup.
- Bake on the middle rack for 20 to 25 minutes or until the biscuits are golden
- Enjoy!
Frequently asked questions
A beef casserole with biscuits will keep in the fridge for 4 to 5 days. You can also freeze it for up to a month.
You can certainly use ground chicken in place of ground beef. If you use ground chicken, I suggest using thighs or legs and the cooking time will need to be shortened so you don't overcook it.
Absolutely. Onions, garlic, carrots, and celery are very common in casseroles. And yet, also other veggies such as parsnip, green beans, spinach are a great addition. No matter what veggies you use, it is important not to overcook them. No one likes mushy veggies in their casserole.
This casserole has both meat and starch, so it's pretty much a complete meal. A side salad would be a great addition of course. Try my cabbage salad, carrot salad, celery salad or tomato mozzarella salad.
A few vegetables on the side would be a great idea - you can even make them in patties or fritters.
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Printable Recipe
Ground Beef Casserole with Cheese Biscuits
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Ground beef
- 1 lb (500 g) Ground beef
- 2 tablespoon Olive oil
- ½ cup Red onions (finely chopped)
- ½ cup Carrots (finely chopped)
- ½ cup Celery (finely chopped)
- 1 teaspoon Garlic (finely minced)
- 1 teaspoon Paprika
- 2 tablespoon Tomato paste
- ½ tablespoon Rosemary (fresh)
- ½ tablespoon Thyme (fresh)
- ½ cup (½ cup) Peas (fresh or frozen)
- 1 cup (240 ml) Chicken broth
- ½ teaspoon Salt
- ½ teaspoon Pepper
Biscuits
- 2 cups (250 g) All-purpose flour
- ½ tsp Salt
- ½ teaspoon Baking powder
- ½ cup (113 g) Butter (unsalted, chilled, cubed)
- ¼ cup (30 g) White cheddar (grated)
- ½ cup (60 g) Yellow cheddar (grated)
- ¾ cup (180 ml) Milk
Instructions
Beef
- In a heavy-bottom skillet or cast-iron skillet, saute the ground beef in oil until browned.Tip - I like to use my cast-iron skillet that is stovetop and oven safe so I can make this in one pot.
- Add the onions, carrots, celery, and garlic - saute another 2 minutes until onions are translucent.
- Next, add the rosemary, thyme, paprika, and tomato paste - combine well.
- Then, add the peas and chicken stock. Season with salt and pepper.
- Cover and cook on medium heat for 4 minutes.
- Taste and adjust seasoning and consistency. Add ¼ to ½ cup water as necessary. Tip - we do need some liquid in the beef so it won't dry out in the oven when cooking further.
- Set aside. This beef can be made up to 3 days and kept in the fridge. Tip - you can transfer this to a casserole dish for better presentation.
Biscuits
- In a mixing bowl, combine, flour, salt, and baking powder.
- Then, add the chilled, cubed butter. Using a pastry blender, cut the butter into the flour until almost breadcrumb consistency. Tip - you can also do this in the food processor.
- Next, add both the cheddar cheeses. Combine well with a fork.Tip - We want the butter to remain chilled at all times, so if necessary, place the bowl in the fridge as needed.
- Add, half the milk, combine well. Then add the remaining milk.
- You can make this ahead of time and keep it in the fridge until you are ready to use it. Tip - Do not leave it on the counter while the oven is preheating so the butter remains chilled at all times.
Assemble
- Preheat the oven at 390° F / 200 °C for at least 15 minutes.
- If necessary, pour the ground beef in an oven-safe casserole dish ( I continued to use my skillet so there was no need to transfer).
- Using a cookie scooper or two tablespoon scoop the biscuit dough over the ground beef.
- Place the casserole on a baking tray for easy cleanup.
- Bake on the middle rack for 20 to 25 minutes or until the biscuits are golden.
- Enjoy!
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Dharris
I made this, almost exactly to recipe, except i doubled the beef filling. And i cooked nd then baked in my enameled cast iron dutch oven. Delicious comfort food recipe, hubby stated he would like to see it cooked up so the liquid gets a little more like gravy, so I may work on that. But the biscuits!!! Omg, had a few extra that got cooked on a pan, and they were so great! The ones in the casserole baked up soft and perfect, but the pan baked ones? Soft and moist in the center, but lightly crispy outside, and so much like a cheezit! We immediatly made another batch, and added a little garlic and oregano and parmesan to the dough, then brushed them with garlic butter after they cooked up and sprinkled mozzarella on—-holy grail of cheezy garlicky biscuits, amazeballs dipped in marinara!!!!
Veena Azmanov
Thank you so much for the lovely feedback Dharris. I am sp happy you enjoyed this casserole
John W
This was excellent! Such great flavor perfect for a winter day! Similar to another reviewer, this is similar to a dish my grandmother would make. I love the cheese biscuits on top! I'll be combing your site now for yummy recipes. Thank you.
Veena Azmanov
Thank you for the lovely feedback, John
Anna
Delicious! Very similar to something my grandma used to make. Very filling and my whole family loved it
Marisa F. Stewart
The minute I saw this recipe I knew I was making it for dinner. It reminded me of a chicken and dumplings only with biscuits on top. Luckily I had all of the ingredients on had so I didn't have to postpone making the recipe. The casserole turned out so good. The seasoning was perfect and the family loved the biscuits on top.
Veena Azmanov
Thank you so much, Marisa, for the feedback. I am so happy you enjoyed it.
Anna
This casserole is just one of these meals that I will never get tired of! Perfect, hearthy meal, so satisfying and so delicious!
Veena Azmanov
Thank you so much, Anna. I am so happy you enjoyed this