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Cheeseburger casserole with golden sesame biscuit topping and melted cheddar

Cheeseburger Casserole

A saucy ground beef and cheddar filling with pickles, topped with golden sesame biscuits and baked in one dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds ground beef 80/20
  • 1 medium yellow onion diced
  • 3 garlic cloves minced
  • 2 tablespoons tomato paste
  • 3 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1/3 cup ketchup
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1/3 cup chopped dill pickles
  • 2 cups shredded sharp cheddar 8 ounces, divided
  • 1 can refrigerated flaky layers biscuits 16.3 ounces, 8 count
  • 2 tablespoons melted butter
  • 1 tablespoon sesame seeds

Equipment

  • large deep skillet
  • 9x13 inch baking dish
  • pastry brush

Method
 

  1. Heat the oven to 375°F and grease a 9x13-inch baking dish.
  2. Brown the beef and onion 8 to 10 minutes until no pink remains. Drain all but 1 tablespoon of fat.
  3. Stir in the garlic and tomato paste for 1 minute, then the flour for 1 minute. Add the broth, ketchup, mustard, Worcestershire, paprika, salt, and pepper.
  4. Simmer 5 to 6 minutes until thick like a sloppy joe mixture.
  5. Off the heat, stir in the pickles and 1 cup of cheddar.
  6. Spread the filling in the dish. Cut each biscuit into quarters and arrange over the top. Brush with butter and sprinkle with sesame seeds.
  7. Bake 15 minutes, top with the remaining cheddar, and bake 7 to 10 minutes more until the biscuits are golden and cooked through and the filling reaches 165°F.
  8. Rest 5 minutes before serving.

Notes

The filling must be thick and hot when the biscuits go on, or they will not bake through.
Make the filling up to 2 days ahead; add biscuits just before baking.
Refrigerate leftovers within 2 hours for up to 4 days and reheat to 165°F.
Freeze the filling only (up to 3 months), not the assembled casserole.