Biscuit & Gravy Smoked Sausage Casserole
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.
(13.5 ounce) JOHNSONVILLE® Premium Fully Cooked Smoked Sausage Rope, (or Andouille) chopped
cream of mushroom soup
milk (use the empty soup can)
refrigerated biscuit dough (makes 4 large biscuits)
Parmesan cheese, shredded or grated
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.