Biscuit and Gravy Casserole
Submitted by: The Kitchen at Johnsonville Sausage
This favorite duo just got a Johnsonville makeover! This recipe combines classic comfort food with the big, bold flavor of everyone’s favorite sausage. A delicious cream of mushroom soup and Parmesan cheese help to give the casserole a delightful texture. The Johnsonville Smoked Premium Cooking Sausage adds in the flavor extravaganza with its choice cuts of pork and terrific blend of herbs and spices.
- Servings: 2 to 4
- Prep: 10 minutes
- Cook: 20 minutes
Biscuit and Gravy Casserole
What you need
- 1 link (half package of 13.5 ounce) JOHNSONVILLE® Smoked Premium Cooking Sausage, (or Andouille) chopped
- 1 can cream of mushroom soup
- 1 can milk (use the empty soup can)
- 1 can refrigerated biscuit dough (makes 4 large biscuits)
- 1/4 cup Parmesan cheese, shredded or grated
- 1 tablespoon chives, chopped
Preparation
- 1 Bake biscuits according to package directions. Increase oven temperature to 400˚F.
- 2 Split biscuits in half, place halves in baking dish, crust side down.
- 3 While biscuits are baking, brown sausage over med-high heat.
- 4 Add soup and then whisk in milk, bring to a boil.
- 5 Top biscuits with sausage mixture.
- 6 Top with cheese, bake for 10 minutes.
- 7 Garnish with chives.
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