Place raw biscuit dough pieces over raw square ground beef patties, paired with 2 ingredients,

You can easily dress this up or down while keeping the same simple spirit. If your family prefers a different flavor, swap the cream of mushroom soup for cream of chicken or cream of celery; both work just fine with the beef. For a little extra comfort, stir 1/2 cup of shredded cheddar cheese into the soup and milk mixture before pouring it over the patties, or sprinkle a small handful of cheese over the biscuits in the last 5 minutes of baking. If you like onions, you can finely chop half an onion and gently press a bit into the top of each raw beef patty before adding the gravy.

A teaspoon of dried parsley or thyme stirred into the soup mixture gives a nice herby note without changing the character of the dish. For smaller households, halve the recipe and bake it in an 8×8-inch glass dish, checking for doneness about 5–10 minutes earlier. For food safety, always start with fresh, cold ground beef and keep it refrigerated until you’re ready to assemble the casserole. Wash your hands and any surfaces that touch the raw meat, and don’t reuse utensils that have handled raw beef unless they’ve been washed in hot, soapy water.

Because the beef and biscuit dough are both going into the dish raw, it’s important to bake until the internal temperature of the meat reaches at least 160°F (71°C) and the biscuits are cooked through in the center, not doughy. Leftovers should be cooled, then refrigerated within 2 hours and eaten within 3–4 days; reheat thoroughly until hot all the way through before serving.