A cozy, hearty casserole made with seasoned ground beef, sweet caramelized onions, creamy gravy, melted cheese, and golden buttery biscuits baked right on top.
Ingredients
For the Beef & Onion Filling:
1 lb (450 g) ground beef
2 large yellow onions, thinly sliced
2 tbsp butter
2 cloves garlic, minced
1 tbsp all-purpose flour
1 ½ cups beef broth
½ cup heavy cream
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp onion powder
½ tsp garlic powder
½ tsp smoked paprika
½ tsp salt, or to taste
¼ tsp black pepper
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
2 tbsp chopped fresh parsley, optional
For the Biscuit Topping:
1 ½ cups all-purpose flour
2 tsp baking powder
½ tsp salt
¼ tsp garlic powder
4 tbsp cold butter, cubed
½ cup buttermilk or regular milk
½ cup shredded cheddar cheese
For Brushing:
1 tbsp melted butter
¼ tsp garlic powder
1 tsp chopped parsley, optional
Directions
Prepare the oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Brown the beef
Heat a large skillet over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it apart with a wooden spoon, until browned and fully cooked.
Drain excess grease if necessary, leaving about 1 tablespoon in the skillet.
Caramelize the onions
Add the butter and sliced onions to the skillet. Cook over medium heat for about 10–15 minutes, stirring occasionally, until the onions become soft, golden, and lightly caramelized.
Add the minced garlic and cook for another 30–60 seconds.
Make the creamy beef gravy
Sprinkle the flour over the beef and onions. Stir well and cook for about 1 minute.
Slowly pour in the beef broth while stirring constantly to prevent lumps. Add the heavy cream, Worcestershire sauce, Dijon mustard, onion powder, garlic powder, smoked paprika, salt, and black pepper.
Simmer for 3–5 minutes, stirring occasionally, until the sauce thickens into a rich gravy.
Add the cheese
Remove the skillet from the heat. Stir in the cheddar and mozzarella until melted and creamy.
Taste and adjust the salt and pepper if needed.
Transfer to the baking dish
Spread the creamy beef and onion mixture evenly into the prepared baking dish.
Make the biscuit topping
In a medium bowl, whisk together the flour, baking powder, salt, and garlic powder.
Add the cold cubed butter. Cut the butter into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Pour in the buttermilk and gently stir until just combined. Fold in the shredded cheddar cheese.
Do not overmix—the biscuits will be more tender if the dough remains slightly shaggy.
Top the casserole
Drop spoonfuls of biscuit dough evenly over the beef mixture. You can also gently flatten small portions of dough and arrange them across the top, leaving a little space between them for steam to escape.
Bake
Bake uncovered for 25–30 minutes, or until the biscuits are puffed and golden brown and the filling is bubbling around the edges.
If the biscuits brown too quickly, loosely cover the top with foil during the final few minutes.
Add the buttery finish
Mix the melted butter with garlic powder and parsley. Brush lightly over the hot biscuits immediately after removing the casserole from the oven.
Rest and serve
Let the casserole rest for 5–10 minutes before serving. Garnish with fresh parsley if desired.
Nutrition Information
Approximate per serving, based on 8 servings:
Calories: 520 kcal
Protein: 27 g
Carbohydrates: 36 g
Fat: 31 g
Saturated Fat: 15 g
Cholesterol: 105 mg
Sodium: 850 mg
Fiber: 2 g
Sugar: 5 g
Nutritional values are estimates and can vary depending on the brands and exact ingredients used.
Quick Q&A
Can I use refrigerated biscuits?
Yes. For an easier version, use about 8–10 refrigerated biscuits and place them over the beef mixture before baking. Follow the biscuit package directions as a general guide, but bake until the biscuits are deeply golden and cooked through.
Can I use ground turkey instead of beef?
Yes. Ground turkey works well, although the filling will have a lighter flavor. You may want to add an extra tablespoon of butter or olive oil.
Can I add mushrooms?
Absolutely. Sliced mushrooms are delicious with the beef and onions. Sauté about 8 oz of mushrooms along with the onions.
Can I make this ahead of time?
Yes. Prepare the beef and onion filling, place it in the baking dish, cover, and refrigerate for up to 24 hours. Add the biscuit topping just before baking for the best texture.
Can I freeze it?
The beef filling can be frozen for up to 2–3 months. For the best biscuit texture, add freshly prepared biscuit dough after thawing rather than freezing the assembled casserole.
How do I store leftovers?
Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat in the oven or air fryer to help keep the biscuits crisp.
What should I serve with it?
A simple green salad, roasted broccoli, green beans, or steamed vegetables make great sides.
Can I make it without heavy cream?
Yes. Substitute half-and-half or whole milk. The gravy may be slightly less rich, so you can add an extra tablespoon of butter if desired.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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