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Ground Beef Cobbler
This family friendly casserole is made with ground beef, frozen vegetables, and Red Lobster biscuit mix and bakes into a creamy, delicious, complete meal all in one pan.
Prep Time
10 mins
Cook Time
10 mins
Resting time
5 mins
Total Time
1 hr
Servings: 8
Calories: 327 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1½ pounds lean ground beef
- 4 tablespoons butter melted
- 1 box cheddar bay biscuit mix (11.36 ounce)
- 2 cups milk
- 12 ounces frozen mixed vegetables
- 1 cup chicken broth or beef broth
- 10.5 ounce cream of chicken soup (1 can)
Instructions
- Preheat oven to 400˚F.
- Brown the ground beef over medium heat until cooked through. Drain an excess liquid or fat.
- Spread the melted butter over the bottom of a 9x13 casserole dish. Place the ground beef and frozen vegetables evenly over the butter.
- Whisk together the biscuit mix, including the spice packet, and 2 cups of milk. There may still be some lumps, that is okay. Pour the mixture over the beef and veggies. Do not mix.
- Whisk together the cream of chicken soup and chicken broth. Pour mixture over the casserole. Do not mix.
- Bake for 40-50 minutes or until the sides are bubbling and the top starts to brown. Let sit 5-15 minutes to set, then serve.
Cup of Yum
Notes
- Substitutions: Ground turkey can be used instead of the ground beef if you’d like. Use any type of frozen vegetables and substitute beef broth for chicken broth if that’s what you have on hand.
- Substitutions: Ground turkey can be used instead of the ground beef if you’d like. Use any type of frozen vegetables and substitute beef broth for chicken broth if that’s what you have on hand.
- How to Store: Store in an airtight container in the refrigerator for 3 to 4 days.
- How to Store: Store in an airtight container in the refrigerator for 3 to 4 days.
- How to Freeze: Freeze in an airtight container for up to a month.
- How to Freeze: Freeze in an airtight container for up to a month.
- How to Reheat: Let the casserole thaw in the refrigerator and then bake in a 350ºF oven until it’s warmed through.
- How to Reheat: Let the casserole thaw in the refrigerator and then bake in a 350ºF oven until it’s warmed through.
- How to Scale: You’ll need to make this recipe in batches if you want to scale it up; use two casserole dishes.
- How to Scale:
- You’ll need to make this recipe in batches if you want to scale it up; use two casserole dishes.
Nutrition Information
Calories
327kcal
(16%)
Carbohydrates
21g
(7%)
Protein
24g
(48%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
76mg
(25%)
Sodium
723mg
(30%)
Potassium
518mg
(15%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
2463IU
(49%)
Vitamin C
5mg
(6%)
Calcium
126mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 327
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 21g | 7% |
| Protein | 24g | 48% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 723mg | 30% |
| Potassium | 518mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 2463IU | 49% |
| Vitamin C | 5mg | 6% |
| Calcium | 126mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.