Beef Cheddar Cobbler (Print Version)
# Ingredients:
→ Beef Blend
01 -
1 yellow onion, finely chopped
02 -
1.5 lbs ground beef, lean
03 -
10.5 oz can of cream of mushroom soup
04 -
10.5 oz can of cheddar soup
05 -
1 tablespoon minced garlic
06 -
½ cup of milk
07 -
2 cups of shredded cheddar cheese, split in half
08 -
½ teaspoon black pepper
09 -
½ teaspoon salt
→ Topping with Biscuits
10 -
1 cup shredded cheddar cheese
11 -
1 box of Cheddar Bay Biscuit mix (seasoning packet included)
12 -
¼ cup melted butter
13 -
2 cups of milk
14 -
Optional: freshly chopped parsley for garnish
# Instructions:
01 -
Set your oven to 350°F (175°C). Lightly coat a 9×13 baking dish with non-stick spray.
02 -
In a big skillet over medium heat, cook the ground beef and onions until browned. Break the meat apart as it cooks. If there's leftover grease, drain it. Stir in the cream of mushroom and cheddar soups, milk, salt, and pepper. Mix well, then add half of the shredded cheddar cheese, letting it melt as you stir. Turn off the heat.
03 -
Spread the beef mixture evenly into the baking dish. Sprinkle the other cup of cheddar cheese over the top.
04 -
Stir together the biscuit mix (only the mix, not the seasoning!), milk, and shredded cheddar in a bowl until all lumps are gone. Pour this mixture over the beef layer.
05 -
Put the dish in the oven and bake it uncovered for about 50 to 55 minutes. It’s ready when the biscuit topping turns a golden brown tone.
06 -
Blend the melted butter with the included seasoning packet in a small bowl. Once the casserole is out of the oven, brush this butter mixture over the biscuit crust. Let everything settle for 5 minutes so it thickens. Sprinkle parsley on top if you’d like before serving it up warm.