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why make this recipe
Biscuits & Gravy Hashbrown Casserole is a comforting and hearty dish that’s sure to please everyone at your breakfast table. This recipe combines the classic flavors of sausage gravy and biscuits with crispy hashbrowns, making it perfect for family gatherings or weekend brunches. It’s easy to prepare and brings a cozy, home-cooked feel to your meal.
how to make Biscuits & Gravy Hashbrown Casserole
Ingredients :
- 1 lb breakfast sausage
- 1/4 cup flour
- 2 cups milk
- 1/2 tsp black pepper
- 1 (26 oz) bag frozen hashbrowns, thawed
- 1 can (16.3 oz) refrigerated biscuits, quartered
- 1 1/2 cups shredded cheddar cheese
- Salt to taste
Directions :
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Cook Sausage Gravy: Start by browning the sausage in a skillet over medium heat. Once it’s browned, sprinkle in the flour and stir for about 1 minute. Gradually whisk in the milk and cook until the mixture thickens. Season with black pepper.
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Layer Casserole: Take a greased 9×13 baking dish and layer the thawed hashbrowns evenly on the bottom. Pour the sausage gravy over the hashbrowns.
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Add Biscuits & Cheese: Scatter the quartered biscuit pieces over the gravy. Then sprinkle shredded cheddar cheese on top.
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Bake: Preheat your oven to 375°F (190°C). Bake the casserole for 30–35 minutes or until the biscuits are golden and cooked through.
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Serve: Allow the casserole to sit for 5 minutes before serving. Then grab a fork and dig in!
how to serve Biscuits & Gravy Hashbrown Casserole
Serve your Biscuits & Gravy Hashbrown Casserole warm, straight from the oven. It pairs well with fresh fruit or a light salad for a complete breakfast or brunch. You can also add extra toppings like chopped green onions or hot sauce for a kick.
how to store Biscuits & Gravy Hashbrown Casserole
To store leftovers, let the casserole cool completely, then cover it tightly with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 3 days. To reheat, simply place it in the oven at 350°F (175°C) until heated through.
tips to make Biscuits & Gravy Hashbrown Casserole
- For extra flavor, consider adding spices like garlic powder or onion powder to the sausage gravy.
- Feel free to use your favorite type of cheese in place of cheddar.
- If you like a crispy top, broil the casserole for a few minutes at the end of baking.
variation
You can customize this casserole by adding veggies such as bell peppers or spinach for added nutrition. If you want a meat-free option, substitute the sausage with a plant-based breakfast meat.
FAQs
Q: Can I use fresh hashbrowns instead of frozen?
A: Yes, fresh hashbrowns can be used, but make sure to cook them slightly before layering in the casserole.
Q: Can I make this casserole ahead of time?
A: Yes, you can assemble the casserole the night before and store it in the refrigerator. Just bake it in the morning.
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Q: How many servings does this casserole make?
A: This recipe typically serves about 6-8 people, depending on portion sizes.
Biscuits & Gravy Hashbrown Casserole
Ingredients
For the Sausage Gravy
- 1 lb breakfast sausage
- 1/4 cup flour
- 2 cups milk
- 1/2 tsp black pepper
For the Casserole
- 1 (26 oz) bag frozen hashbrowns, thawed
- 1 (16.3 oz) can refrigerated biscuits, quartered
- 1 1/2 cups shredded cheddar cheese
- Salt to taste
Instructions
Cook Sausage Gravy
- Start by browning the sausage in a skillet over medium heat.
- Once it's browned, sprinkle in the flour and stir for about 1 minute.
- Gradually whisk in the milk and cook until the mixture thickens.
- Season with black pepper.
Layer Casserole
- Take a greased 9×13 baking dish and layer the thawed hashbrowns evenly on the bottom.
- Pour the sausage gravy over the hashbrowns.
Add Biscuits & Cheese
- Scatter the quartered biscuit pieces over the gravy.
- Then sprinkle shredded cheddar cheese on top.
Bake
- Preheat your oven to 375°F (190°C).
- Bake the casserole for 30–35 minutes or until the biscuits are golden and cooked through.
Serve
- Allow the casserole to sit for 5 minutes before serving.
- Then grab a fork and dig in!