Creamy Sausage Casserole With Biscuits

"I got this recipe from the Pillsbury website. I made it for my sunday school class and everyone loved it."
 
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Ready In:
55mins
Ingredients:
11
Serves:
12
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ingredients

  • 1 (12 ounce) package ground pork breakfast sausage
  • 8 tablespoons butter
  • 12 cup all-purpose flour
  • 4 cups milk
  • 1 (4 1/2 ounce) jar Green Giant sliced mushrooms, drained
  • 1 (2 ounce) jar hormel real bacon bits
  • 14 teaspoon pepper
  • 12 eggs
  • 1 (5 ounce) can evaporated milk
  • 12 teaspoon salt
  • 1 (12 ounce) can refrigerated buttermilk biscuits
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directions

  • Heat oven to 350 degrees F. Lightly grease 13x9-inch glass baking dish. Crumble sausage into large saucepan. cook over medium-high heat until sausage is browned and thoroughly cooked, stirring frequently. Remove sausage from saucepan; drain. Set aside.
  • In same large saucepan, melt 6 tablespoons of the butter. Add flour; stir with wire whisk until smooth. Cook over low heat for 1 minute, stirring constantly. Gradually stir in milk. Cook, stirring constantly until bubbly and thickened. Add cooked sausage, mushrooms, bacon pieces and pepper; mix well. Set aside.
  • In large bowl, beat eggs, evaporated milk and salt with wire whisk until well blended. Melt remaining 2 tablespoons butter in large skillet over medium heat. Add egg mixture; cook, stirring occasionally, until firm but still moist.
  • Pour 1/3 of sauce into greased baking dish. Top with half of egg mixture. Repeat layers. Top with remaining sauce.
  • Separate dough into 10 biscuits. cut each into quarters. Place biscuit pieces, points up, over sauce.
  • Bake at 350 degrees F. for 20 to 25 minutes or until mixture is thoroughly heated and biscuits are golden brown.

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