Ground Beef Casserole with Cheddar Biscuits
This ground beef casserole is a 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.
Don’t settle for bland casseroles when you can create a dish that will leave you and your loved ones craving more. The perfectly seasoned ground beef, tender vegetables, and golden biscuit top will have your taste buds dancing joyfully. Say goodbye to bland casseroles and hello to a dish that will leave you craving more.
Why you’ll love this ground beef casserole
- Unlike other lackluster casseroles that leave you reaching for the hot sauce or a sprinkle of salt, this recipe is all about maximizing flavor from start to finish.
- The combination of savory ground beef, hearty vegetables, and a flavorful sauce creates a rich and satisfying base that serves as the foundation of this dish. But we don’t stop there.
- What truly sets this casserole apart is the genius addition of a fluffy biscuit top. As the casserole bakes in the oven, the biscuits rise to golden perfection, creating a beautiful contrast of textures.
- But it’s not just about taste – this recipe is also incredibly easy to make. With simple steps and easily accessible ingredients, you’ll be able to whip up this crowd-pleasing dish in no time.
Ingredients and substitutes
- I have used ground beef chuck, but if you prefer a leaner option, you can use ground turkey as a substitute. It adds a slightly different flavor but still offers a hearty, satisfying addition to the casserole.
- While the recipe calls for onion, carrots, celery, and peas, feel free to experiment with other vegetables based on your personal taste. If you’re not a fan of peas, consider using green beans or broccoli instead.
- For the biscuits, we use basic pantry staples like flour, butter, and milk. Cheddar cheese plays a crucial role in enhancing the richness and creaminess of the biscuits.
- One option is to swap the cheddar cheese with another variety that melts well and complements the flavors of the casserole. Monterey Jack, Gouda, or other cheeses can be excellent alternatives that melt well and complement the casserole’s flavor choices.
- If you’re looking for a dairy-free option, you can replace the cheddar cheese with plant-based alternatives like vegan cheese or nutritional yeast. These substitutes can add a cheesy flavor without compromising the overall texture and taste of the biscuits.
Step-by-step: Beef casserole with biscuit top
Ground Beef filling
- Sauté – In a skillet or cast-iron skillet, sauté the ground beef in oil until browned. Add the onions, carrots, celery, and garlic and saute for another 2 minutes until the onions are translucent.
Pro tip – I like to use my cast-iron skillet, stovetop, and oven so that I can make this in one pot. - Simmer – Next, add the rosemary, thyme, paprika, and tomato paste. Then, add the peas and chicken broth and season with salt and pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for 20 to 30 minutes.
Pro tip – This beef filling can be made up to 3 days ahead and stored in the fridge.
Cheddar Cheese Biscuits
- Combine flour, salt, and baking powder in a mixing bowl. Then, add the chilled, cubed butter. Using a pastry blender, cut the butter into the flour until it reaches an almost breadcrumb consistency.
Pro tip – You can also do this in the food processor. - Next, add both cheddar cheeses and combine well. Add the milk/buttermilk gradually and mix well.
Pro tip – We want the butter to remain chilled at all times, so if necessary, place the bowl in the fridge as needed.
Assemble & Bake
- Preheat the oven oven to 425°F / 220°C / Gas mark 7
- Pour the ground beef into an oven-safe casserole dish. ( I used my oven-safe skillet, so transferring was unnecessary).
- Scoop the biscuit dough over the ground beef using a cookie scooper or two tablespoons.
- Place the casserole on a baking tray and transfer to the oven. Bake for 20 to 25 minutes or until the biscuits on top are golden.
💡 Tips for Success
- Use the right beef: Go for lean ground beef (90/10) so your casserole isn’t greasy. Drain excess fat if using a fattier cut.
- Don’t overmix the biscuits: Handle the dough gently—just until combined. Overmixing makes it dense instead of tender.
- Even layering matters: Spread the beef filling evenly in the dish before topping so the biscuit bakes uniformly.
- Watch the top: If the biscuits brown too fast, tent loosely with foil during the last few minutes.
Troubleshooting
| Issue | What Went Wrong | How to Fix It |
|---|---|---|
| Biscuits are dry or crumbly | Dough was overmixed or baked too long | Add a splash more milk next time; handle the dough gently; brush the top with melted butter to soften |
| Biscuit top browned too fast | Oven runs hot or topping too close to the top heating element | Tent loosely with foil halfway through baking |
| Center is undercooked | Biscuit layer was too thick or oven temperature is off | Bake longer until the center feels set; check oven temp with a thermometer |
| Filling is greasy | Ground beef was too fatty, or excess fat wasn’t drained | Drain after browning; use lean ground beef (90/10) |
| Casserole falls apart when cut | Didn’t rest long enough before slicing | Let it rest 5–10 minutes so the filling sets |
Frequently asked questions
How long will this casserole keep?
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.
Can I substitute the ground beef with another protein?
Absolutely! While ground beef is a classic choice for this casserole, you can easily experiment with other proteins like ground turkey, chicken, or plant-based alternatives. Just adjust the cooking time accordingly, as different proteins may require different cooking times to ensure they are fully cooked and safe to eat.
Can I make this dish ahead of time?
Absolutely! Ground beef casseroles with biscuit tops are ideal for meal prepping. Simply assemble the casserole until the biscuit topping stage, cover it tightly, and refrigerate it. When you’re ready to indulge, pop it in the oven and bake as instructed. It may require a few extra minutes of baking since it starts from a chilled state.
Can I customize the vegetables in the casserole?
Absolutely! The beauty of this dish is its versatility. Feel free to swap out or add in your favorite vegetables to suit your taste. Bell peppers, corn, peas, or even diced zucchini would all be great additions. Just make sure to sauté or cook any raw vegetables before adding them to the casserole to ensure they are cooked through.
What do you serve with this casserole?
This casserole has meat and starch, so it’s 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.
Ground Beef Casserole with Cheese Biscuits
This ground beef casserole is 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.
Ingredients
Ground beef
- 1 lb (500 g) Ground beef
- 2 tbsp Olive oil
- ½ cup Red onions finely chopped
- ½ cup Carrots finely chopped
- ½ cup Celery finely chopped
- 1 tsp Garlic finely minced
- 1 tsp Paprika
- 2 tbsp Tomato paste
- ½ tbsp Rosemary fresh
- ½ tbsp Thyme fresh
- ½ cup (½ cup) Peas fresh or frozen
- 1 cup (240 ml) Chicken broth
- ½ tsp Salt
- ½ tsp Pepper
Biscuits
- 2 cups (250 g) All-purpose flour
- ½ tsp Salt
- ½ tsp 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) Buttermilk or Milk
Method
Ground beef filling
- Sauté – In a skillet or cast-iron skillet, sauté the ground beef in oil until browned. Add the onions, carrots, celery, and garlic and saute for another 2 minutes until the onions are translucent. Pro tip – I like to use my cast-iron skillet, stovetop, and oven so that I can make this in one pot.1 lb Ground beef, 2 tbsp Olive oil, 1/2 cup Red onions , 1/2 cup Carrots, 1/2 cup Celery , 1 tsp Garlic
- Simmer – Next, add the rosemary, thyme, paprika, and tomato paste. Then, add the peas and chicken broth and season with salt and pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for 20 to 30 minutes.Pro tip – This beef filling can be made up to 3 days ahead and stored in the fridge.1 tsp Paprika , 2 tbsp Tomato paste, 1/2 tbsp Rosemary , 1/2 tbsp Thyme, 1/2 cup Peas, 1 cup Chicken broth, 1/2 tsp Salt, 1/2 tsp Pepper
Cheddar cheese Biscuits
- Combine flour, salt, and baking powder in a mixing bowl. Then, add the chilled, cubed butter. Using a pastry blender, cut the butter into the flour until it reaches an almost breadcrumb consistency.Pro tip – You can also do this in the food processor.2 cups All-purpose flour, 1/2 tsp Salt, 1/2 tsp Baking powder
- Next, add both cheddar cheeses and combine well. Add the milk/buttermilk gradually and mix well. Pro tip – We want the butter to remain chilled at all times, so if necessary, place the bowl in the fridge as needed.1/2 cup Butter, 1/4 cup White cheddar, 1/2 cup Yellow cheddar, 3/4 cup Buttermilk or Milk
Assemble & Bake
- Preheat the oven oven to 425°F / 220°C / Gas mark 7
- Pour the ground beef into an oven-safe casserole dish. ( I used my oven-safe skillet, so transferring was unnecessary).
- Scoop the biscuit dough over the ground beef using a cookie scooper or two tablespoons.
- Place the casserole on a baking dish and transfer to the oven. Bake for 20 to 25 minutes or until the biscuits on top are golden.
- Enjoy!
Notes
- Use the right beef: Go for lean ground beef (90/10) so your casserole isn’t greasy. Drain excess fat if using a fattier cut.
- Don’t overmix the biscuits: Handle the dough gently—just until combined. Overmixing makes it dense instead of tender.
- Even layering matters: Spread the beef filling evenly in the dish before topping so the biscuit bakes uniformly.
- Watch the top: If the biscuits brown too fast, tent loosely with foil during the last few minutes.
- Let it rest: Give the casserole 5–10 minutes to settle before cutting—this keeps it from falling apart.
Equipment you will need
Nutrition
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So good! I followed it as is but added a can of French onion soup to it as well. The rolls I used were the red lobster cheddar rolls. It’s definitely going to be made again. Saved recipe to my phone.
Thank you for the lovely feedback, Nancy.
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!!!!
Thank you so much for the lovely feedback Dharris. I am sp happy you enjoyed this casserole
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.
Thank you for the lovely feedback, John
Delicious! Very similar to something my grandma used to make. Very filling and my whole family loved it
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.
Thank you so much, Marisa, for the feedback. I am so happy you enjoyed it.
This casserole is just one of these meals that I will never get tired of! Perfect, hearthy meal, so satisfying and so delicious!
Thank you so much, Anna. I am so happy you enjoyed this