There is something wonderfully homey about the smell of butter, cheddar, and bubbling savory filling coming from the oven on a cool evening. This Ground Beef Pot Pie Casserole wraps familiar comfort flavors into one simple pan, perfect for weeknights, casual dinner parties, or a lazy weekend supper. The rich, savory beef and vegetable filling contrasts with the tender, garlicky biscuit topping, giving you a sensory experience of warm aromas, flaky texture, and a satisfying plate that makes everyone linger at the table.
Why This Ground Beef Pot Pie Casserole Works
This casserole nails weeknight comfort by combining three winning elements, the hearty ground beef filling, a creamy mushroom base, and a bright, cheesy biscuit topping. The filling is seasoned but not fussy, so the biscuits stand out as a golden, buttery crown. It is generous enough to feed a family, but easy enough to pull together when time is short.
What makes this special is how the textures and flavors play off each other. The savory, slightly tangy beef mixture is thick and spoonable, while the biscuit topping browns and crisps where it peeks through, and stays tender inside. A few reasons to love it Warm, homey flavors that comfort and satisfy One-dish cooking, minimal cleanup Flexible and forgiving with ingredient swaps Family friendly, great for leftovers
Ingredients and Key Notes
The ingredients here build a full, cozy casserole, the beef provides depth, the cream of mushroom soup and broth create a silky gravy, and the cheddar bay biscuit mix delivers the iconic garlicky biscuit flavor. You can swap frozen vegetables for fresh if you prefer, and adjust seasoning to suit your family.
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables
- 1 can cream of mushroom soup
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 cups cheddar bay biscuit mix
- 1 cup shredded cheddar cheese
- 1 cup milk
Note, if you enjoy casseroles with layers of potato and beef, this same method echoes a similar comfort food feel to a cheesy ground beef potato casserole, which uses the same savory principles but swaps in potatoes for a different texture.
How to Cook Ground Beef Pot Pie Casserole
- Preheat the oven to 375°F, 190°C, so the biscuits will bake quickly, and the filling will bubble warm and thick.
- In a large skillet, brown the ground beef over medium heat, breaking it into small pieces so it cooks evenly, then add the chopped onion and minced garlic, cooking until the onion is soft and translucent and the kitchen smells savory and sweet.
- Stir in the frozen mixed vegetables, cream of mushroom soup, beef broth, Worcestershire sauce, thyme, salt, and pepper, mixing until smooth, then let the mixture simmer for a few minutes so the flavors meld and the sauce thickens slightly, coating the vegetables and beef. You should notice a glossy, slightly reduced gravy clinging to the back of a spoon.
- Transfer the beef mixture to a greased baking dish, spreading it into an even layer so every scoop later has filling and sauce. The surface should be visibly cohesive, not soupy, before you top it.
- In a separate bowl, combine the cheddar bay biscuit mix, shredded cheddar cheese, and milk, stirring just until a soft, slightly sticky dough forms, be careful not to overmix so the biscuits bake tender. The mixture will be thick and grabby, with flecks of cheddar visible.
- Drop spoonfuls of the biscuit mixture evenly over the beef filling, spacing them so biscuits will rise and brown independently, leaving small gaps so the filling can bubble up around them.
- Bake in the preheated oven for about 25 to 30 minutes, or until the biscuits are golden brown on top, puffed and cooked through, and the filling bubbles at the edges, releasing a mouthwatering aroma of garlic and cheddar.
- Let cool slightly before serving, five to ten minutes, so the filling sets and portions hold together, and so the steam settles for a safer, more pleasant bite.
Prep ~ 20 minutes, Cook ~ 30 minutes, Total ~ 50 minutes, Servings ~ 6, Kcal ~ 400 per serving, approximate
Plan Ahead
This casserole is very forgiving when you want to prepare parts in advance. You can brown the ground beef, sauté the onions and garlic, and mix the filling up to two days ahead. Store the cooled filling covered in the refrigerator, then on the day you bake, spoon it into the dish and make the biscuit topping fresh for best rise. The biscuit topping can be mixed and kept in the fridge for up to 24 hours, covered tightly, though it will bake better if it rests at room temperature for 10 minutes before dropping on the filling.
If you prefer to assemble the entire casserole ahead, layer the filling and the biscuit dollops in the baking dish, cover tightly with plastic wrap and foil, and refrigerate for up to 24 hours. When ready to bake, remove the cover, add five to ten extra minutes to the baking time to account for the cold dish, and bake until biscuits are golden and filling bubbles.
Storing and Reheating
Refrigerate leftovers in an airtight container within two hours of baking, they will keep well for 3 to 4 days and retain texture and flavor. For longer storage, freeze the cooled casserole in a freezer-safe dish or wrapped tightly in foil and plastic wrap for up to 3 months, label with the date so you can track freshness.
To reheat from the fridge, cover the casserole with foil and warm in a 350°F oven for 15 to 20 minutes until heated through, uncover for the last five minutes to re-crisp the biscuit tops. From frozen, thaw overnight in the fridge, then bake covered at 375°F for 30 to 40 minutes, uncovering near the end to brown the biscuits. A freshness cue is the biscuit texture, if biscuits become soggy it still tastes fine, but crisping in the oven will restore a better mouthfeel.
What Goes Well with Ground Beef Pot Pie Casserole
- A crisp green salad with a bright vinaigrette to cut the richness
- Steamed green beans with a squeeze of lemon for freshness
- Roasted Brussels sprouts, caramelized and slightly crisp
- A simple coleslaw for crunch and tang
- Light pickles or quick-pickled cucumbers to add brightness
Make It Your Own
Swap vegetables, change the cheese, or turn the biscuit topping into a drop-biscuit crust, this casserole welcomes creativity. Here are easy ways to personalize it Add mushrooms and spinach, sautéed before mixing into the filling for extra earthiness and color.
Use ground turkey or ground chicken for a lighter take, keeping the same seasoning and simmer time.
Stir in a tablespoon of Dijon mustard or a teaspoon of hot sauce for a subtle tang or heat that cuts through the richness.
Top with a mix of cheddar and Monterey Jack for a milder, melty blanket of cheese.
Turn it into a breakfast-friendly bake by stirring in cooked breakfast sausage and a few beaten eggs into the filling before topping, or try a ready-made biscuit topping like a breakfast casserole with biscuits for a brunch twist.
Make it gluten free by using a gluten free biscuit mix and confirming the cream soup is gluten free, then bake the same way.
For a lower sodium version, use low-sodium beef broth and a reduced-salt cream soup, then adjust seasoning near the end.
Pro Tips for Best Results
- Brown the beef well, let it develop color for deeper flavor, do not just cook to gray.
- Reduce the filling slightly if it looks very watery, simmer until it coats a spoon, that prevents a soggy biscuit bottom.
- Space biscuit dollops so steam can escape, this helps them rise and brown evenly.
- Rotate the dish halfway through baking if your oven browns unevenly.
- Let the casserole rest five to ten minutes after baking, the filling firms and slices hold together.
- If using a thermometer, aim for 165°F in the center for a fully heated casserole.
Frequently Asked Questions about Ground Beef Pot Pie Casserole
What if I do not have cheddar bay biscuit mix, can I make my own?
Yes, make a quick biscuit dough by mixing 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon garlic powder, 1 teaspoon dried parsley, 1 teaspoon salt, 6 tablespoons cold butter cut into pieces, 1 cup shredded cheddar, and 1 cup milk. Cut the butter in until coarse crumbs form, then stir in milk until just combined.
Can I use fresh vegetables instead of frozen mixed vegetables?
Absolutely, use about 1 1/2 cups of fresh diced carrots, peas, corn, and green beans, sauté them a few minutes first to soften, then add to the filling. Fresh veg add texture and a bright flavor, but adjust simmering time slightly so they reach tenderness.
How do I make this casserole ahead for a potluck or party?
You can prepare the filling and biscuit mix separately, refrigerate overnight, then assemble and bake the day of the event. If you must transport a fully assembled dish, keep it chilled and give it an extra 10 to 15 minutes in the oven to ensure it bakes through.
Can I reduce the calories without losing flavor?
Yes, swap in lean ground beef or ground turkey, use reduced-fat cheddar, and choose a low-sodium cream soup and broth. You can also increase the proportion of vegetables to beef to add volume and decrease calories per serving.
What is the best way to reheat a single serving so it stays moist?
Reheat a single portion covered in a microwave for short bursts, thirty to forty seconds at a time, stirring or checking between intervals, then finish in a toaster oven or oven at 350°F for five to ten minutes to re-crisp the biscuit top.
Is this casserole freezer friendly after baking?
It freezes well, though the biscuit topping may lose some crispness. For best results, freeze before baking and bake from frozen with extended time, or re-crisp in a hot oven after thawing and warming.
Final Thoughts
Ground Beef Pot Pie Casserole is the kind of recipe that feels like a hug on a plate, offering comfort, convenience, and room for gentle creativity. It is reliable for busy nights, flexible for different dietary needs, and satisfying enough to become a family favorite. Pull a pan from the oven, let the warm, garlicky aroma fill the kitchen, and enjoy a simple, delicious meal that invites seconds and easy smiles. Make it soon, and savor the cozy, cheesy goodness.
Print
Ground Beef Pot Pie Casserole
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Beef
Description
A comforting casserole featuring savory ground beef, creamy mushroom filling, and a golden cheddar biscuit topping, perfect for weeknight dinners.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables
- 1 can cream of mushroom soup
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 cups cheddar bay biscuit mix
- 1 cup shredded cheddar cheese
- 1 cup milk
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, brown the ground beef, then add the onion and garlic until soft.
- Stir in the vegetables, mushroom soup, beef broth, Worcestershire sauce, thyme, salt, and pepper; simmer to thicken.
- Transfer the beef mixture to a greased baking dish.
- Combine biscuit mix, cheddar cheese, and milk until a soft dough forms.
- Spoon biscuit dough over the beef filling.
- Bake for 25 to 30 minutes until biscuits are golden brown and filling is bubbling.
- Let cool for 5 to 10 minutes before serving.
Notes
This casserole can be made ahead of time and stored in the refrigerator for convenience. Adjust vegetable types and amounts to your family’s preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: casserole, ground beef, pot pie, comfort food, family meals
