This Cheddar Bay Hamburger Casserole is a cozy, crowd-pleasing dinner loaded with seasoned ground beef, tender pasta, a creamy tomato sauce, and topped with the most buttery, garlicky, cheesy biscuit topping you’ve ever had — all baked to golden perfection in one dish!
A FAMILY FAVORITE WEEKNIGHT CASSEROLE YOU’LL MAKE ON REPEAT!
I am obsessed with this casserole — like, genuinely cannot stop making it. It hit our dinner table a few months ago and has been on repeat ever since. My family goes absolutely wild for that biscuit topping, and honestly? I do too. It’s inspired by those famous Cheddar Bay biscuits we all know and love, but instead of serving them on the side, I went ahead and baked them right on top of a hearty hamburger casserole. Best decision I’ve ever made in this kitchen.
This is the kind of weeknight meal that comes together faster than you’d expect and feeds a hungry family without breaking the bank. Budget friendly, filling, and so simple to pull together — even on those nights when you’ve got zero energy left. I’m talking 20 minutes of hands-on work and then the oven does the rest. I am a happy camper every single time this one comes out bubbling and golden.
I love to serve this with a simple green salad on the side to round it out into a complete, nutritious meal. A little brightness and crunch from the salad pairs perfectly with all that creamy, cheesy goodness. Dinner is absolutely served!
“I made this for my husband and two teenage boys and the pan was completely empty within minutes. The biscuit topping is out of this world! This is absolutely a keeper of a recipe and I’m already planning to make it again next week. Thank you so much for sharing!”
– Melissa
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely! I use rotini in this recipe because the little spirals grab onto the sauce so well, but you can swap in penne, elbow macaroni, or even medium shells — whatever you have on hand. Just make sure it’s cooked al dente before it goes into the casserole since it will continue to cook in the oven.
Can I make this casserole ahead of time?
Yes, of course! You can assemble the beef and pasta filling up to one day in advance and store it covered in the refrigerator. When you’re ready to bake, mix up the biscuit topping fresh, spread it on, and bake as directed — you may need to add 5 extra minutes to the cook time if the filling is going in cold. I’d recommend making the biscuit topping fresh for the best results.
Can I freeze Cheddar Bay Hamburger Casserole?
You can freeze the beef and pasta filling, but I don’t recommend freezing it with the biscuit topping already baked — biscuit toppings tend to get a little soggy once thawed. Instead, freeze the filling in an airtight container for up to 3 months, thaw overnight in the fridge, then top with fresh biscuit batter and bake. Works like a charm!
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or cover the whole dish with foil and warm it back up in a 325°F oven for about 15 minutes. The biscuit topping softens up a bit as leftovers, but it’s still completely delicious — I’m not judging if you eat it cold straight from the fridge!
Can I use a different protein?
Absolutely! Ground turkey or ground chicken work really well here if you want to lighten things up a bit — it’s a great way to keep this meal nutritious without sacrificing any of the flavor. You could even use Italian sausage for a slightly different spin. Just cook it the same way you would the ground beef.
Can I add vegetables to this casserole?
Yes, and I highly recommend it! Diced bell peppers, frozen peas, corn, or spinach all work beautifully in this dish and sneak in some extra nutrition — perfect for picky eaters who don’t even realize they’re eating their veggies. Just add any soft veggies directly to the beef mixture and stir to combine before layering.
What kind of cheddar cheese works best?
I like to use sharp cheddar because it gives you the most flavor, but medium cheddar works great too — whatever you prefer. I always shred my cheese from a block rather than using pre-shredded because it melts so much better and gives you that super creamy, gooey texture throughout the casserole.
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- Ground beef — I use 80/20 ground beef for the best flavor. It has just the right amount of fat to keep things juicy and rich without being greasy.
- Rotini pasta — Those little spirals are perfect for holding onto the creamy sauce. Cook it just to al dente — it’ll finish cooking in the oven.
- Cream of mushroom soup — This is the base of the creamy sauce and adds so much cozy depth of flavor. You can swap in cream of chicken if that’s what you have on hand.
- Diced tomatoes — Adds a little brightness and body to the sauce. I use fire-roasted for extra flavor, but regular works great too.
- Beef broth — Keeps the filling nice and saucy as it bakes. Low-sodium is a great option if you’re watching salt intake.
- Garlic — Always fresh, always generous. This is non-negotiable for me!
- Yellow onion — Cooks down with the beef and adds a wonderful savory base flavor.
- Sharp cheddar cheese — Shredded fresh from the block for maximum meltiness. This goes both inside the filling and on top!
- All-purpose flour — The base of the biscuit topping that makes this whole casserole extraordinary.
- Baking powder — Gives those biscuits their lift and fluffy texture right on top of the casserole.
- Buttermilk — Makes the biscuit topping tender and light. If you don’t have any, mix 1 tablespoon of white vinegar into 1 cup of regular milk and let it sit for 5 minutes.
- Butter — Melted butter goes into the biscuit batter AND gets brushed on top with garlic and parsley right when it comes out of the oven. Yes, it’s as good as it sounds.
- Garlic powder, onion powder, Italian seasoning — The seasoning blend that makes the beef filling taste absolutely amazing.
- Fresh parsley — For that classic Cheddar Bay finish brushed on top with garlic butter. So good!
How to Make Cheddar Bay Hamburger Casserole
Start by preheating your oven to 375°F and greasing a 9×13-inch baking dish. While the oven heats up, cook your rotini pasta in a large pot of salted boiling water until just al dente — about 7 to 8 minutes. You want it slightly underdone since it’ll keep cooking in the oven. Drain it and set it aside.
In a large skillet over medium-high heat, cook the ground beef with the diced onion, breaking it up as it browns — this should take about 7 to 8 minutes. Drain off any excess fat, then add the minced garlic and cook for another 30 seconds until fragrant. Don’t let it burn! Stir in the cream of mushroom soup, diced tomatoes (with their juices), beef broth, garlic powder, onion powder, and Italian seasoning. Let everything simmer together for about 3 to 4 minutes so the flavors can really come together. Give it a taste and season with salt and pepper until it’s seasoned the way you like.
Remove the skillet from the heat and stir in the cooked pasta and 1 cup of the shredded cheddar cheese. Pour the whole mixture into your prepared baking dish and spread it out into an even layer. Sprinkle the remaining ½ cup of cheddar right over the top of the filling — because more cheese is always the right call.
Now for the best part — the biscuit topping! In a medium bowl, whisk together the flour, baking powder, garlic powder, and a pinch of salt. Stir in the shredded cheddar, then pour in the buttermilk and melted butter. Mix it together just until a thick batter forms — don’t overmix it or your biscuit topping will be tough. Drop spoonfuls of the batter all over the top of the casserole, spreading it as evenly as you can. It doesn’t have to be perfect; the rustic look is part of the charm!
Bake uncovered at 375°F for 25 to 30 minutes, until the biscuit topping is golden brown and cooked through and the filling is hot and bubbly around the edges. While it bakes, melt 2 tablespoons of butter with a pinch of garlic powder and stir in some fresh chopped parsley. The second that casserole comes out of the oven, brush that garlic butter all over the biscuit topping. Boom — dinner is served!
Pro Tips
- Don’t skip the garlic butter finish. — Brushing that melted garlic butter and parsley mixture over the biscuit topping the moment it comes out of the oven is what gives this dish that signature Cheddar Bay flavor. It takes 30 seconds and makes the biggest difference.
- Shred your own cheese. — Pre-shredded cheese has a coating on it that prevents it from melting as smoothly. Taking the extra two minutes to shred from a block gives you that super gooey, creamy result throughout the casserole.
- Don’t overmix the biscuit batter. — Mix it just until everything is combined. Overmixing develops gluten and leads to a tough, dense topping instead of a light, fluffy one. A few lumps are totally fine!
- Cook the pasta al dente. — I can’t stress this enough! If you cook the pasta fully before it goes into the casserole, it will come out mushy after baking. Pull it out of the water while it still has just a little bite to it.
- Season your filling generously. — Keep tasting the beef mixture as you go and adjust the salt and pepper to your liking before it goes into the baking dish. Once the biscuit topping is on, you won’t have another chance to season the base.
- Cover loosely if browning too fast. — If the biscuit topping is getting golden before the filling has had a chance to get fully bubbly, just tent a piece of foil loosely over the top for the last 5 to 10 minutes of baking.
What to Serve with Cheddar Bay Hamburger Casserole
This casserole is pretty much a complete meal on its own, but a simple side dish makes it feel like a full, nutritious spread the whole family will love. Here are some of my favorites to round out the dinner table:
- Simple green salad — My personal favorite! A crisp salad with a tangy vinaigrette is the perfect contrast to all that rich, creamy casserole goodness.
- Steamed broccoli — A classic, nutritious side that the whole family can get behind. Just toss with a little butter and garlic.
- Roasted asparagus — Quick to roast at the same oven temp and so fresh alongside this cozy dish.
- Corn on the cob — A fun, family-friendly side that pairs beautifully with all those cheesy, savory flavors.
- Coleslaw — The cool, crunchy texture is a wonderful contrast to the warm, bubbly casserole.
- Sliced tomatoes with olive oil and basil — Super simple but so fresh — it cuts through the richness perfectly.
No matter what you choose to serve alongside it, I promise this dinner is going to be a total hit at your table!
Cheddar Bay Hamburger Casserole
Ingredients
Method
- Preheat your oven to 375°F. Grease a 9x13-inch baking dish with nonstick spray and set aside.
- Cook the rotini pasta in a large pot of well-salted boiling water for 7 to 8 minutes, until just al dente. Drain and set aside.
- In a large skillet over medium-high heat, cook the ground beef and diced onion together, breaking up the meat as it cooks, for 7 to 8 minutes until no pink remains. Drain off any excess fat.
- Add the minced garlic to the skillet and cook for 30 seconds, stirring constantly, until fragrant.
- Stir in the cream of mushroom soup, diced tomatoes with their juices, beef broth, garlic powder, onion powder, Italian seasoning, salt, and pepper. Let the mixture simmer for 3 to 4 minutes, stirring occasionally. Taste and adjust seasoning as needed.
- Remove the skillet from heat. Stir in the cooked pasta and 1 cup of the shredded cheddar cheese until well combined.
- Pour the filling into the prepared baking dish. Sprinkle the remaining ½ cup of cheddar cheese evenly over the top of the filling.
- In a medium bowl, whisk together the flour, baking powder, garlic powder, and salt for the biscuit topping. Stir in the shredded cheddar cheese. Pour in the buttermilk and melted butter and stir just until a thick batter forms — do not overmix.
- Drop large spoonfuls of the biscuit batter evenly over the top of the casserole filling, spreading gently to cover most of the surface.
- Bake uncovered at 375°F for 25 to 30 minutes, until the biscuit topping is golden brown and the filling is hot and bubbly around the edges. If the topping is browning too quickly, tent loosely with foil for the last 10 minutes.
- While the casserole bakes, stir together the melted butter, garlic powder, and fresh parsley for the garlic butter finish. Brush generously over the hot biscuit topping the moment the casserole comes out of the oven. Serve immediately and enjoy!
