Begin with raw biscuit dough in casserole. The topping makes it the best dinner ever

I started my cooking career in college when I nominated myself as the house cook for my roommates. Casseroles were the first thing I learned to cook, mastering baked ziti and green bean casseroles before moving on to layered dishes. The recipe below was one of the first layered casseroles that I mastered. It opened my eyes to the possibilities of using biscuit and croissant packages in new and interesting ways.

This recipe is not only delicious, but it's so easy to make too. In less than 30 minutes, with barely any prep time, this casserole will be ready to hit the dinner table. Make it your own by changing up the ingredients, subbing in shredded chicken instead of beef or adding vegetables like diced zucchini, blanched spinach or sweet corn.

Servings: 8
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins

Ingredients
1 16.3-ounce can flaky biscuits, 8-count
1 pound ground beef
1 yellow onion, small diced
1 cup barbecue sauce
1 14.5-ounce can diced tomatoes, drained
1 1/2 cups shredded colby jack cheese

Directions
1. Preheat the oven to 350 degrees Fahrenheit.

2. Grease a 9-by-13-inch casserole dish. Place the biscuits along the bottom.

Flatten them out so they cover the entire dish.

3. Bake the biscuits until they are slightly browned, about 10 minutes.

4. Meanwhile, cook the beef and onion in a large saute pan over medium-high heat.

Once the beef is browned all the way through, drain any excess grease.

5. Add the barbecue sauce and tomatoes; stir to combine.

6. Pour the beef mixture over the partially baked biscuits.

Top with the colby jack cheese.

7. Bake for 10 to 15 minutes, until the cheese is melted and the mixture is bubbly.

Serve!