Biscuits Gravy Hashbrown Casserole
A warm, creamy, and savory casserole combining fluffy biscuits, rich sausage gravy, and crispy hashbrowns, perfect for brunch or dinner.
Ingredients
Casserole Base
- 1 can 16 oz refrigerated biscuits Use any brand of refrigerated biscuits.
- 1 lb breakfast sausage You can substitute turkey or vegetarian sausage.
- 3 cups frozen shredded hashbrowns No need to thaw before using.
Gravy
- 1 packet 2.75 oz sausage gravy mix Follow package instructions for preparation.
- 2 cups milk Use any type of milk preferred.
Toppings
- 1.5 cups shredded cheddar cheese Feel free to use a different cheese if desired.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, cook the breakfast sausage. Break it apart with a spoon, cooking until browned and crumbly (about 5-7 minutes). Drain any excess grease.
- In the same skillet, prepare the gravy according to package instructions using the milk. Let it simmer until it thickens.
Assembly
- In a greased 9x13 inch baking dish, spread the frozen shredded hashbrowns evenly across the bottom.
- Add the cooked sausage over the hashbrowns, distributing it evenly.
- Pour the sausage gravy evenly over the sausage and hashbrowns.
- Cut each biscuit in half and arrange them over the top of the casserole.
- Sprinkle shredded cheddar cheese generously over the top.
Baking
- Bake for 25-30 minutes or until biscuits are golden and cheese is bubbly.
- Let cool slightly before serving and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. This dish also freezes well—just cool completely, wrap tightly, and freeze. To reheat, thaw overnight and warm in the oven or microwave until hot. You can add vegetables like onions or bell peppers for extra flavor.