Cheddar Bay Biscuit Casserole
A ground-beef and vegetable casserole with creamy homemade gravy, cheddar biscuit topping and seasoned butter brushed on after baking.
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Ingredients
- 16 ounces lean ground beef
- 1 small onion finely diced
- 5 cloves garlic minced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/8 teaspoon smoked paprika
- 1/2 teaspoon ground thyme
- 2 teaspoons Worcestershire sauce
- 1 cup mixed vegetables frozen
- 1 can sliced mushrooms 7.4 ounces; drained
- 1 tablespoon flour
- 1 1/4 cups half-and-half or evaporated milk
- 1 teaspoon beef base
- 1 tablespoon tomato paste
- 1 package Cheddar Bay biscuit mix with included seasoning packet; reserve packet for brushing after baking
- 3/4 cup water cold
- 1/2 cup cheddar cheese shredded
- 2 tablespoons butter melted; for the seasoning-packet finish
Instructions
- Heat the oven to 375°F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
- Heat a large pan over medium-high heat. Add the ground beef and onion, breaking up the beef, and brown for 5 minutes. Drain off excess grease. Check the ground beef with a food thermometer and continue cooking if needed until it reaches 160°F. Stir in the garlic, salt, pepper, smoked paprika, thyme and Worcestershire sauce.
- Stir in the frozen mixed vegetables, drained mushrooms, flour, half-and-half, beef base and tomato paste. Heat through for about 5 minutes, until the sauce starts to thicken. Transfer to the prepared dish.
- In a mixing bowl, stir the biscuit mix, cold water and cheddar just until combined. Keep the included seasoning packet aside. Scoop 1/4-cup dollops of dough evenly over the filling.
- Bake at 375°F for 20 minutes. Increase the oven temperature to 425°F and bake for 5 more minutes. Check that the center of the casserole reaches 165°F with a food thermometer; if it has not, continue baking until it does.
- Stir the reserved seasoning packet into the melted butter and brush the mixture over the biscuit topping.
Notes
Check ground beef for 160°F and the center of the finished casserole for 165°F with a food thermometer; the listed bake time is not a doneness test. Refrigerate leftovers within 2 hours in shallow, covered containers. Keep refrigerated leftovers for 3 to 4 days or frozen leftovers for 3 to 4 months. Cream sauces may separate after freezing. Thaw in the refrigerator, cold water or microwave, not on the counter. Reheat leftovers to 165°F; do not reheat them in a slow cooker.
Nutrition
Serving: 1servingCalories: 551kcalCarbohydrates: 51.2gProtein: 24gFat: 27.6gSodium: 1443mgFiber: 3.1gSugar: 7.6g