Biscuit & Gravy Smoked Sausage Casserole

2 to 4

minutes

20 minutes

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.

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Breakfast/Brunch, Quick & Easy, Fully Cooked/Smoked, Thanksgiving & Christmas

Ingredients Directions Reviews Print Recipe

1/2 package
(13.5 ounce) JOHNSONVILLE® Premium Fully Cooked Smoked Sausage Rope, (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

Bake biscuits according to package directions. Increase oven temperature to 400˚F.
Split biscuits in half, place halves in baking dish, crust side down.
While biscuits are baking, brown sausage over med-high heat.
Add soup and then whisk in milk, bring to a boil.
Top biscuits with sausage mixture.
Top with cheese, bake for 10 minutes.
Garnish with chives.