Cheddar Beef Cobbler (Print Version)

# Ingredients:

→ Base

01 - One diced yellow onion
02 - 1 tablespoon minced garlic
03 - 1.5 pounds of lean ground beef

→ Sauce

04 - 2 cups of shredded cheddar cheese (split in half)
05 - Half a cup of milk
06 - 10.5 ounces of cream of mushroom soup
07 - 10.5 ounces of cheddar soup (condensed)

→ Biscuit Topping

08 - 2 cups milk
09 - 1 box of Cheddar Bay biscuit mix
10 - 1/4 cup melted butter
11 - A handful of freshly chopped parsley
12 - 1 cup of shredded cheddar cheese

# Instructions:

01 - Sauté the onion, garlic, and beef in a skillet until the meat's browned.
02 - Toss in both soups, the milk, and half the shredded cheese. Keep stirring till it all mixes up.
03 - Throw the mixture into a 9x13 dish and cover it with the rest of the shredded cheese.
04 - Stir the biscuit mix, shredded cheese, and milk in a large bowl until it’s smooth. Spread it on top of your beef mixture.
05 - Place in the oven at 350°F and cook for 50 to 55 minutes until the top is golden brown.
06 - Spread the melted butter mixed with biscuit seasoning over the top. Let it sit for five minutes, then sprinkle parsley.

# Notes:

01 - Wait a few minutes so the filling thickens before serving.
02 - Don’t toss the seasoning packet—it goes with the butter!
03 - You can make this the day before and just reheat it.

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