Biscuits and Gravy Hashbrown Casserole
A hearty, comforting casserole with crispy hashbrowns, savory sausage, creamy gravy, and golden biscuits—perfect for breakfast or brunch!
Equipment
- 9x13 Inch Baking Dish
- Large Skillet
- Mixing Bowl
- Spatula
- Cheese Grater
Ingredients
Casserole Base
- 1 bag (30 oz) frozen hashbrowns thawed
- 1 lb breakfast sausage
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 package (8 biscuits) refrigerated biscuit dough
- 1 cup country gravy prepared or homemade
Seasonings
- salt to taste
- pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
Optional Garnish
- fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Remove from heat and drain excess fat.
- In a bowl, mix the cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper until well combined.
- In a greased 9x13 inch baking dish, layer the thawed hashbrowns evenly across the bottom.
- Spread the cooked sausage evenly over the hashbrowns.
- Pour the soup mixture over the sausage layer, spreading it out evenly.
- Sprinkle the shredded cheddar cheese on top.
- Open the biscuit dough and cut each biscuit into quarters. Scatter the biscuit pieces across the top of the cheese layer.
- Bake in the preheated oven for 30-35 minutes, or until the biscuits are golden brown and the casserole is bubbly.
- Drizzle the prepared country gravy over the top, sprinkle with fresh parsley if desired, and serve warm.
Notes
For a spicy kick, swap the sausage for chorizo or add your favorite veggies to customize this hearty casserole!
