We get hungry just looking at the recipe for this biscuit-topped casserole! Made with some of our favorite foods out there—ground beef, pickles, ketchup, and cheese—this casserole is a fast way to make a big family-style meal that everyone will definitely love, especially the kids.

　　

Ingredients

serves 6 to 8

　　2 tablespoons olive oil

　　1 1/2 pounds ground beef

　　1 small onion, finely chopped

　　1 garlic clove, minced

　　1 teaspoon salt

　　1/2 teaspoon freshly ground black pepper

　　One 10 3/4-ounce can cheddar cheese soup

　　3/4 cup diced dill pickle

　　3 tablespoons ketchup

　　3 1/4 cups Bisquick baking mix

　　1 cup milk, plus 1 to 3 tablespoons, if needed

　　1 cup grated extra-sharp cheddar cheese (4 ounces)

　　

Step 1

Preheat the oven to 400°F. Grease a 9-inch baking dish.

　　

Step 2

Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Brown the beef, breaking it up with a fork, for 5 to 7 minutes, or until the meat is no longer pink. Pour off the excess drippings and use a large spoon to push the beef to the side of the pan. Add the remaining olive oil and the onion. Cook for about 5 minutes, or until the onion is translucent. Push the onion to the side with the beef. Add the garlic and cook for 30 seconds more. Stir the ingredients together and season with the salt and pepper. Stir in the cheese soup, pickle, and ketchup. Pat the mixture into the prepared baking dish.

　　

Step 3

In a bowl, combine the Bisquick and milk to form a dough. If the dough seems dry, stir in additional milk one tablespoon at a time. Spread evenly over the meat mixture. Scatter the cheddar cheese on top. Bake until the top is golden, about 15 minutes.

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.