Cheddar Bay Hamburger Casserole

The History

The Cheddar Bay Hamburger Casserole is a modern American comfort food creation that blends the beloved flavors of classic hamburger dishes with the rich, creamy cheese experience popularized by seafood chain restaurants—most notably Red Lobster’s famous Cheddar Bay Biscuits. While there is no definitive origin date for this casserole, its roots lie in mid-20th century American home cooking, where casseroles became a staple due to their convenience, affordability, and ability to feed large families. Ground beef, cheese, and creamy sauces were frequently combined in baked dishes during the 1950s and 60s, and over time, cooks began experimenting with adding biscuit-like toppings or flavor profiles reminiscent of cheesy garlic breads and rolls.

The “Cheddar Bay” name was likely inspired by the surge in popularity of Red Lobster’s complimentary biscuits starting in the 1990s. Home chefs sought ways to recreate that buttery, garlicky, cheddar-infused taste in other dishes. By the 2010s, food bloggers and Pinterest-inspired recipes began merging ground beef casseroles with Cheddar Bay-style toppings, resulting in what we now know as the Cheddar Bay Hamburger Casserole. This dish quickly gained traction on social media platforms like Facebook, TikTok, and Instagram, praised for its ease, hearty texture, and crowd-pleasing taste. Today, it remains a go-to recipe for weeknight dinners, potlucks, and family gatherings across the United States.

Ingredients Breakdown

The magic of the Cheddar Bay Hamburger Casserole lies in its harmonious blend of savory, creamy, and slightly buttery components. Each ingredient plays a crucial role in creating layers of flavor and texture:

Ground Beef (80/20 lean-to-fat ratio): Provides a juicy, meaty base. The fat content ensures moisture and rich flavor after browning.
Yellow Onion: Adds sweetness and depth when sautéed, forming the aromatic foundation of the filling.
Garlic (freshly minced): Offers pungency and warmth, essential for replicating the signature Cheddar Bay taste.
Condensed Cream of Mushroom Soup: Acts as a creamy binder, enhancing richness without requiring roux or heavy cream.
Sour Cream: Contributes tanginess and velvety texture while balancing the saltiness of the cheese.
Milk: Thins the sauce mixture to ensure even distribution throughout the casserole.
Shredded Sharp Cheddar Cheese (divided): Delivers bold, melty cheesiness. Freshly shredded melts better than pre-shredded, which often contains anti-caking agents.
Prepared Biscuit Dough (canned or homemade drop biscuits): Forms the golden, fluffy topping that mimics the soft interior of Cheddar Bay Biscuits.
Butter: Melted and mixed into the topping or brushed on top for a glossy, rich finish.
Garlic Powder and Dried Parsley: Key seasonings that evoke the unmistakable Cheddar Bay flavor profile.
Salt and Black Pepper: For seasoning balance throughout the dish.
Optional Add-ins: Green bell pepper, Worcestershire sauce, mustard, paprika, or hot sauce for added complexity.

Step-by-Step Recipe

Preheat Oven: Begin by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick spray or softened butter.
Brown the Meat: In a large skillet over medium-high heat, cook 1.5 pounds of ground beef until no longer pink, breaking it apart with a spoon as it cooks. Drain excess grease and return the beef to the skillet.
Sauté Aromatics: Add 1 finely chopped yellow onion to the cooked beef. Cook for 4–5 minutes until softened and translucent. Stir in 2–3 cloves of minced garlic and cook for an additional 30 seconds until fragrant.
Prepare the Filling: Reduce heat to low. To the beef mixture, add one 10.5 oz can of condensed cream of mushroom soup, ½ cup sour cream, ¼ cup milk, 1 cup shredded sharp cheddar cheese, ½ teaspoon garlic powder, ½ teaspoon black pepper, and ½ teaspoon salt. Stir thoroughly until well combined and the cheese begins to melt. Taste and adjust seasoning if needed.
Transfer to Baking Dish: Pour the beef and cheese mixture evenly into the prepared baking dish, spreading it out with a spatula to create a flat layer.
Prepare the Biscuit Topping: Open a 16.3 oz can of refrigerated biscuit dough (usually 8 biscuits). Cut each biscuit into quarters or small chunks. In a bowl, toss the biscuit pieces with melted butter (about 3 tablespoons), 1 teaspoon garlic powder, 1 teaspoon dried parsley, and ½ cup of the remaining shredded cheddar cheese.
Add the Topping: Scatter the buttery, cheesy biscuit pieces evenly over the top of the casserole, ensuring full coverage but allowing some gaps for steam to escape.
Bake: Place the dish in the preheated oven and bake uncovered for 25–30 minutes, or until the biscuit topping is golden brown, puffed, and cooked through, and the filling is bubbling around the edges.
Optional Broil: For extra browning, switch the oven to broil for the last 1–2 minutes, watching closely to prevent burning.
Cool and Serve: Let the casserole rest for 5–10 minutes before serving. This allows the filling to set slightly and makes scooping easier.

Tips

Use Freshly Shredded Cheese: Pre-shredded cheese contains cellulose, which can make the sauce grainy. Opt for block cheddar and shred it yourself for the best melt and flavor.
Drain Grease Well: After browning the beef, drain thoroughly to prevent a greasy casserole. Excess fat can separate during baking and ruin the texture.
Don’t Overcrowd the Topping: While it’s tempting to pile on the biscuit pieces, leaving small gaps helps them bake evenly and prevents sogginess.
Customize the Garlic Level: For intense garlic lovers, double the garlic powder in the topping or add roasted garlic to the filling.
Make Ahead: Assemble the casserole up to one day in advance, cover tightly, and refrigerate. Add 5–10 minutes to the baking time if starting cold.
Freeze for Later: This casserole freezes well. Wrap unbaked or baked (cooled) versions tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge before baking or reheating.
Test Doneness: Insert a toothpick into a biscuit piece—if it comes out clean, the topping is done.
Let It Rest: Allowing the casserole to sit after baking helps the sauce thicken and prevents it from spilling over when scooped.

Variations and Customizations

The beauty of the Cheddar Bay Hamburger Casserole lies in its adaptability. Whether you’re catering to dietary needs, looking to use pantry staples, or simply want to experiment, here are some creative twists:

Turkey or Chicken Version: Substitute ground turkey or chicken for a lighter protein option. Add a splash of soy sauce or Worcestershire for umami depth.
Vegetarian Option: Replace the beef with plant-based crumbles or lentils. Use vegan cheese and dairy-free sour cream and butter to keep it fully plant-based.
Spicy Kick: Add diced jalapeños, crushed red pepper flakes, or a few dashes of hot sauce to the filling. Top with pepper jack cheese instead of cheddar.
Bacon Lover’s: Mix in ½ cup of crispy cooked bacon bits into the filling or sprinkle on top before baking.
Loaded Tater Tot Style: Skip the biscuit topping and use tater tots instead for a hybrid of tater tot casserole and Cheddar Bay flavors.
Hawaiian Twist: Add crushed pineapple (drained) and swap cheddar for Monterey Jack to create a sweet-and-savory version.
Dairy-Free Version: Use dairy-free cheese alternatives, coconut-based sour cream, and olive oil or vegan butter in place of dairy products.
Homemade Biscuit Topping: Instead of canned biscuits, prepare drop biscuits from scratch using flour, baking powder, butter, milk, and cheese for a more artisanal touch.
Pasta Addition: Stir in 1–2 cups of cooked elbow macaroni or rotini to turn it into a cheesy beef pasta bake with a biscuit crown.
Breakfast Casserole: Use breakfast sausage instead of beef, add scrambled eggs to the filling, and serve with maple syrup on the side for a brunch twist.

Health Considerations and Nutritional Value

While undeniably delicious, the Cheddar Bay Hamburger Casserole is a high-calorie, high-fat dish best enjoyed in moderation. Here’s a general nutritional breakdown per serving (based on 6 servings):

Calories: ~550–650 kcal
Protein: ~25–30g (from beef and cheese)
Fat: ~35–40g (including saturated fat from cheese, butter, and beef)
Carbohydrates: ~30–35g (mainly from biscuit dough and fillers)
Fiber: ~1–2g (low; can be increased with vegetables)
Sodium: ~800–1000mg (can be high due to processed ingredients)

Healthier Modifications:

Use lean ground beef (90/10 or 95/5) or ground turkey to reduce saturated fat.
Opt for low-fat or fat-free versions of sour cream, cheese, and condensed soup.
Add finely chopped mushrooms, zucchini, or spinach to increase fiber and nutrients.
Reduce sodium by using low-sodium soup, unsalted butter, and limiting added salt.
Choose whole-grain biscuit dough or make a topping with oats and whole wheat flour for added fiber.

This dish is not suitable for low-carb, keto, or dairy-free diets without significant modifications. However, with mindful substitutions, it can be adapted to fit various dietary goals while still delivering comfort and flavor.

Ingredients

1.5 lbs (680g) ground beef (80/20 recommended)
1 medium yellow onion, finely chopped
2–3 cloves garlic, minced
1 (10.5 oz) can condensed cream of mushroom soup
½ cup sour cream
¼ cup milk (whole or 2%)
1.5 cups shredded sharp cheddar cheese, divided
1 (16.3 oz) can refrigerated biscuit dough (8 count)
3 tbsp unsalted butter, melted
1 tsp garlic powder
1 tsp dried parsley
½ tsp salt (or to taste)
½ tsp black pepper

Directions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a large skillet over medium-high heat, cook ground beef until browned. Drain excess fat.
Add chopped onion and cook for 4–5 minutes until soft. Stir in garlic and cook for 30 seconds.
Reduce heat to low. Add cream of mushroom soup, sour cream, milk, 1 cup cheddar cheese, garlic powder, salt, and pepper. Stir until smooth and cheese melts.
Pour mixture into the baking dish and spread evenly.
Cut biscuits into quarters. In a bowl, toss biscuit pieces with melted butter, remaining ½ cup cheddar, 1 tsp garlic powder, and 1 tsp dried parsley.
Scatter coated biscuit pieces over the casserole.
Bake for 25–30 minutes until topping is golden and filling is bubbly.
Let stand for 5–10 minutes before serving.

FAQ

Can I make this casserole ahead of time?
Yes! Assemble it up to 24 hours in advance, cover, and refrigerate. Bake as directed, adding 5–10 minutes if needed.

Can I freeze Cheddar Bay Hamburger Casserole?
Absolutely. Freeze unbaked or baked (cooled) versions in an airtight container or wrapped in foil for up to 3 months. Thaw in the refrigerator before baking or reheating.

What can I substitute for cream of mushroom soup?
Try cream of celery, cream of chicken, or homemade white sauce (roux with milk, mushroom powder, and seasoning). For a healthier option, use Greek yogurt mixed with a little flour and broth.

Why are my biscuits soggy?
This usually happens if the filling is too wet or if the biscuits are overcrowded. Ensure the filling isn’t overly soupy and leave space between biscuit pieces for air circulation.

Can I use frozen biscuits?
Yes, but thaw them slightly before cutting and coating. They may require an extra 3–5 minutes of baking time.

Is this recipe kid-friendly?
Yes! Kids love the cheesy, meaty filling and soft biscuit topping. You can reduce garlic or spices if serving to younger children.

Can I make this gluten-free?
Yes. Use gluten-free biscuit dough or a gluten-free drop biscuit recipe. Ensure the soup and all other ingredients are certified gluten-free.

How long does leftovers last?
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.

Summary

The Cheddar Bay Hamburger Casserole is a decadent fusion of savory seasoned beef, creamy cheese sauce, and buttery, garlicky biscuit topping inspired by America’s favorite seafood chain biscuits. Easy to prepare, endlessly customizable, and perfect for feeding a crowd, this comforting dish brings restaurant-style flavor to your dinner table with minimal effort.