Biscuits Gravy Hashbrown Casserole (Printable Version)
Savory casserole of hashbrowns, sausage gravy, cheddar, and golden biscuit topping for a hearty meal.
# What You'll Need:
→ Casserole Base
01 -
740 g frozen shredded hash browns, thawed
→ Sausage Gravy
02 -
450 g breakfast sausage (pork or turkey)
03 -
65 g chopped onion (optional)
04 -
30 g all-purpose flour
05 -
710 ml milk
06 -
0.5 tsp salt
07 -
0.5 tsp ground black pepper
08 -
0.25 tsp garlic powder
09 -
0.25 tsp paprika (optional)
→ Topping
10 -
170 g shredded cheddar cheese
11 -
1 can (8 count) refrigerated biscuits
# Steps To Follow:
01 -
In a large skillet over medium heat, cook the breakfast sausage and optional chopped onion until thoroughly browned. Sprinkle in the flour and stir until the sausage is evenly coated, about 1 minute. Gradually whisk in the milk and simmer for 4 to 5 minutes, stirring regularly until the mixture thickens. Season with salt, pepper, garlic powder, and paprika.
02 -
Preheat the oven to 190°C. Lightly grease a 23x33 cm baking dish. Arrange the thawed hash browns evenly across the bottom of the dish. Pour the prepared sausage gravy over the potatoes and spread evenly. Sprinkle shredded cheddar cheese across the surface. Cut the biscuits into quarters and distribute them evenly over the cheese.
03 -
Bake the casserole uncovered for 30 to 35 minutes, until the biscuit topping is golden and fully cooked. If the biscuits brown too rapidly, tent loosely with foil during the final 10 minutes.
04 -
Let the casserole rest for 5 minutes before serving to allow the layers to set. For enhanced flavor, garnish with hot sauce, fresh chives, or a sunny-side-up egg as desired.
# Notes and Tips:
01 -
Thaw hash browns completely for even baking and optimal texture.