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Biscuits & Gravy Casserole

Biscuits & Gravy Casserole


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Ingredients

  • 1 Pound mild Jennie-O turkey sausage
  • 2.64 Ounces McCormick Sausage Flavor Country Gravy Mix
  • 1 Cup shredded cheddar cheese
  • 3 eggs
  • 1/2 Cup milk
  • 1 pint heavy cream
  • Salt & pepper to taste
  • 1 Teaspoon minced onion
  • 1 can Bisquick Bakery butter flavored biscuits
  • 8 slices turkey bacon

Directions

Take a 9×13 pan and spray it with non-stick cooking spray. Then cut the biscuits into 1″ pieces and line bottom of pan. Brown the sausage and scatter over biscuits. Sprinkle with cheese.

Whisk eggs, milk and cream together and pour it over the pan contents. Sprinkle with salt, pepper and minced onion.

Make gravy mix per package directions… (yes, cook it all the way to the end, just like you’re going to put it over biscuits) and spoon over the pan contents.

Refrigerate overnight.

Fry and crumble your bacon and keep it overnight, as well.

The next morning, preheat your oven to 350 degrees. Pop the casserole in straight from the fridge, uncovered. Cook for one hour and 5 minutes; or until golden brown.

Nutritional Facts

Servings4

Calories Per Serving1022

Folate equivalent (total)63µg16%

Riboflavin (B2)0.7mg39.1%


Recipe Summary

  • 1 lb. ground pork sausage
  • 1 cup chopped white onion (from 1 small onion)
  • 1 cup chopped red bell pepper (from 1 small bell pepper)
  • 1 Tbsp. pure maple syrup
  • 3/4 tsp. kosher salt
  • 1/2 tsp. crushed red pepper
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 4 oz.s Monterey Jack cheese, shredded (about 1 cup)
  • Cooking spray
  • 1 (25-oz.) pkg. frozen buttermilk biscuits (such as Pillsbury Grands)
  • 1 Tbsp. unsalted butter, melted
  • Chopped fresh flat-leaf parsley

Preheat oven to 375°F. Heat a large nonstick skillet over medium. Add sausage, onion, and bell pepper cook, stirring often, until sausage is nicely browned and crumbled and vegetables are soft, about 8 minutes. Stir in maple syrup, and season with salt and red pepper.

Top sausage mixture with flour cook, stirring constantly, until flour has been absorbed, about 1 minute. Slowly stir in milk cook, stirring often, until thickened and bubbly, about 10 minutes. Stir in cheese cook, stirring constantly, until cheese is melted, about 1 minute.

Transfer mixture to a lightly greased (with cooking spray) 13- x 9-inch baking dish. Arrange 12 biscuits on top of sausage mixture, spacing out as evenly as possible. Brush tops of biscuits evenly with melted butter. Bake in preheated oven until biscuits are golden brown and gravy is bubbly, about 30 minutes. Remove casserole from oven, and let stand 10 minutes before serving. Garnish with parsley.


Recipe Summary

  • 1 lb. ground pork sausage
  • 1 cup chopped white onion (from 1 small onion)
  • 1 cup chopped red bell pepper (from 1 small bell pepper)
  • 1 Tbsp. pure maple syrup
  • 3/4 tsp. kosher salt
  • 1/2 tsp. crushed red pepper
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 4 oz.s Monterey Jack cheese, shredded (about 1 cup)
  • Cooking spray
  • 1 (25-oz.) pkg. frozen buttermilk biscuits (such as Pillsbury Grands)
  • 1 Tbsp. unsalted butter, melted
  • Chopped fresh flat-leaf parsley

Preheat oven to 375°F. Heat a large nonstick skillet over medium. Add sausage, onion, and bell pepper cook, stirring often, until sausage is nicely browned and crumbled and vegetables are soft, about 8 minutes. Stir in maple syrup, and season with salt and red pepper.

Top sausage mixture with flour cook, stirring constantly, until flour has been absorbed, about 1 minute. Slowly stir in milk cook, stirring often, until thickened and bubbly, about 10 minutes. Stir in cheese cook, stirring constantly, until cheese is melted, about 1 minute.

Transfer mixture to a lightly greased (with cooking spray) 13- x 9-inch baking dish. Arrange 12 biscuits on top of sausage mixture, spacing out as evenly as possible. Brush tops of biscuits evenly with melted butter. Bake in preheated oven until biscuits are golden brown and gravy is bubbly, about 30 minutes. Remove casserole from oven, and let stand 10 minutes before serving. Garnish with parsley.


Recipe Summary

  • 1 lb. ground pork sausage
  • 1 cup chopped white onion (from 1 small onion)
  • 1 cup chopped red bell pepper (from 1 small bell pepper)
  • 1 Tbsp. pure maple syrup
  • 3/4 tsp. kosher salt
  • 1/2 tsp. crushed red pepper
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 4 oz.s Monterey Jack cheese, shredded (about 1 cup)
  • Cooking spray
  • 1 (25-oz.) pkg. frozen buttermilk biscuits (such as Pillsbury Grands)
  • 1 Tbsp. unsalted butter, melted
  • Chopped fresh flat-leaf parsley

Preheat oven to 375°F. Heat a large nonstick skillet over medium. Add sausage, onion, and bell pepper cook, stirring often, until sausage is nicely browned and crumbled and vegetables are soft, about 8 minutes. Stir in maple syrup, and season with salt and red pepper.

Top sausage mixture with flour cook, stirring constantly, until flour has been absorbed, about 1 minute. Slowly stir in milk cook, stirring often, until thickened and bubbly, about 10 minutes. Stir in cheese cook, stirring constantly, until cheese is melted, about 1 minute.

Transfer mixture to a lightly greased (with cooking spray) 13- x 9-inch baking dish. Arrange 12 biscuits on top of sausage mixture, spacing out as evenly as possible. Brush tops of biscuits evenly with melted butter. Bake in preheated oven until biscuits are golden brown and gravy is bubbly, about 30 minutes. Remove casserole from oven, and let stand 10 minutes before serving. Garnish with parsley.


Recipe Summary

  • 1 lb. ground pork sausage
  • 1 cup chopped white onion (from 1 small onion)
  • 1 cup chopped red bell pepper (from 1 small bell pepper)
  • 1 Tbsp. pure maple syrup
  • 3/4 tsp. kosher salt
  • 1/2 tsp. crushed red pepper
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 4 oz.s Monterey Jack cheese, shredded (about 1 cup)
  • Cooking spray
  • 1 (25-oz.) pkg. frozen buttermilk biscuits (such as Pillsbury Grands)
  • 1 Tbsp. unsalted butter, melted
  • Chopped fresh flat-leaf parsley

Preheat oven to 375°F. Heat a large nonstick skillet over medium. Add sausage, onion, and bell pepper cook, stirring often, until sausage is nicely browned and crumbled and vegetables are soft, about 8 minutes. Stir in maple syrup, and season with salt and red pepper.

Top sausage mixture with flour cook, stirring constantly, until flour has been absorbed, about 1 minute. Slowly stir in milk cook, stirring often, until thickened and bubbly, about 10 minutes. Stir in cheese cook, stirring constantly, until cheese is melted, about 1 minute.

Transfer mixture to a lightly greased (with cooking spray) 13- x 9-inch baking dish. Arrange 12 biscuits on top of sausage mixture, spacing out as evenly as possible. Brush tops of biscuits evenly with melted butter. Bake in preheated oven until biscuits are golden brown and gravy is bubbly, about 30 minutes. Remove casserole from oven, and let stand 10 minutes before serving. Garnish with parsley.


Recipe Summary

  • 1 lb. ground pork sausage
  • 1 cup chopped white onion (from 1 small onion)
  • 1 cup chopped red bell pepper (from 1 small bell pepper)
  • 1 Tbsp. pure maple syrup
  • 3/4 tsp. kosher salt
  • 1/2 tsp. crushed red pepper
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 4 oz.s Monterey Jack cheese, shredded (about 1 cup)
  • Cooking spray
  • 1 (25-oz.) pkg. frozen buttermilk biscuits (such as Pillsbury Grands)
  • 1 Tbsp. unsalted butter, melted
  • Chopped fresh flat-leaf parsley

Preheat oven to 375°F. Heat a large nonstick skillet over medium. Add sausage, onion, and bell pepper cook, stirring often, until sausage is nicely browned and crumbled and vegetables are soft, about 8 minutes. Stir in maple syrup, and season with salt and red pepper.

Top sausage mixture with flour cook, stirring constantly, until flour has been absorbed, about 1 minute. Slowly stir in milk cook, stirring often, until thickened and bubbly, about 10 minutes. Stir in cheese cook, stirring constantly, until cheese is melted, about 1 minute.

Transfer mixture to a lightly greased (with cooking spray) 13- x 9-inch baking dish. Arrange 12 biscuits on top of sausage mixture, spacing out as evenly as possible. Brush tops of biscuits evenly with melted butter. Bake in preheated oven until biscuits are golden brown and gravy is bubbly, about 30 minutes. Remove casserole from oven, and let stand 10 minutes before serving. Garnish with parsley.


Recipe Summary

  • 1 lb. ground pork sausage
  • 1 cup chopped white onion (from 1 small onion)
  • 1 cup chopped red bell pepper (from 1 small bell pepper)
  • 1 Tbsp. pure maple syrup
  • 3/4 tsp. kosher salt
  • 1/2 tsp. crushed red pepper
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 4 oz.s Monterey Jack cheese, shredded (about 1 cup)
  • Cooking spray
  • 1 (25-oz.) pkg. frozen buttermilk biscuits (such as Pillsbury Grands)
  • 1 Tbsp. unsalted butter, melted
  • Chopped fresh flat-leaf parsley

Preheat oven to 375°F. Heat a large nonstick skillet over medium. Add sausage, onion, and bell pepper cook, stirring often, until sausage is nicely browned and crumbled and vegetables are soft, about 8 minutes. Stir in maple syrup, and season with salt and red pepper.

Top sausage mixture with flour cook, stirring constantly, until flour has been absorbed, about 1 minute. Slowly stir in milk cook, stirring often, until thickened and bubbly, about 10 minutes. Stir in cheese cook, stirring constantly, until cheese is melted, about 1 minute.

Transfer mixture to a lightly greased (with cooking spray) 13- x 9-inch baking dish. Arrange 12 biscuits on top of sausage mixture, spacing out as evenly as possible. Brush tops of biscuits evenly with melted butter. Bake in preheated oven until biscuits are golden brown and gravy is bubbly, about 30 minutes. Remove casserole from oven, and let stand 10 minutes before serving. Garnish with parsley.


Recipe Summary

  • 1 lb. ground pork sausage
  • 1 cup chopped white onion (from 1 small onion)
  • 1 cup chopped red bell pepper (from 1 small bell pepper)
  • 1 Tbsp. pure maple syrup
  • 3/4 tsp. kosher salt
  • 1/2 tsp. crushed red pepper
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 4 oz.s Monterey Jack cheese, shredded (about 1 cup)
  • Cooking spray
  • 1 (25-oz.) pkg. frozen buttermilk biscuits (such as Pillsbury Grands)
  • 1 Tbsp. unsalted butter, melted
  • Chopped fresh flat-leaf parsley

Preheat oven to 375°F. Heat a large nonstick skillet over medium. Add sausage, onion, and bell pepper cook, stirring often, until sausage is nicely browned and crumbled and vegetables are soft, about 8 minutes. Stir in maple syrup, and season with salt and red pepper.

Top sausage mixture with flour cook, stirring constantly, until flour has been absorbed, about 1 minute. Slowly stir in milk cook, stirring often, until thickened and bubbly, about 10 minutes. Stir in cheese cook, stirring constantly, until cheese is melted, about 1 minute.

Transfer mixture to a lightly greased (with cooking spray) 13- x 9-inch baking dish. Arrange 12 biscuits on top of sausage mixture, spacing out as evenly as possible. Brush tops of biscuits evenly with melted butter. Bake in preheated oven until biscuits are golden brown and gravy is bubbly, about 30 minutes. Remove casserole from oven, and let stand 10 minutes before serving. Garnish with parsley.


Recipe Summary

  • 1 lb. ground pork sausage
  • 1 cup chopped white onion (from 1 small onion)
  • 1 cup chopped red bell pepper (from 1 small bell pepper)
  • 1 Tbsp. pure maple syrup
  • 3/4 tsp. kosher salt
  • 1/2 tsp. crushed red pepper
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 4 oz.s Monterey Jack cheese, shredded (about 1 cup)
  • Cooking spray
  • 1 (25-oz.) pkg. frozen buttermilk biscuits (such as Pillsbury Grands)
  • 1 Tbsp. unsalted butter, melted
  • Chopped fresh flat-leaf parsley

Preheat oven to 375°F. Heat a large nonstick skillet over medium. Add sausage, onion, and bell pepper cook, stirring often, until sausage is nicely browned and crumbled and vegetables are soft, about 8 minutes. Stir in maple syrup, and season with salt and red pepper.

Top sausage mixture with flour cook, stirring constantly, until flour has been absorbed, about 1 minute. Slowly stir in milk cook, stirring often, until thickened and bubbly, about 10 minutes. Stir in cheese cook, stirring constantly, until cheese is melted, about 1 minute.

Transfer mixture to a lightly greased (with cooking spray) 13- x 9-inch baking dish. Arrange 12 biscuits on top of sausage mixture, spacing out as evenly as possible. Brush tops of biscuits evenly with melted butter. Bake in preheated oven until biscuits are golden brown and gravy is bubbly, about 30 minutes. Remove casserole from oven, and let stand 10 minutes before serving. Garnish with parsley.


Recipe Summary

  • 1 lb. ground pork sausage
  • 1 cup chopped white onion (from 1 small onion)
  • 1 cup chopped red bell pepper (from 1 small bell pepper)
  • 1 Tbsp. pure maple syrup
  • 3/4 tsp. kosher salt
  • 1/2 tsp. crushed red pepper
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 4 oz.s Monterey Jack cheese, shredded (about 1 cup)
  • Cooking spray
  • 1 (25-oz.) pkg. frozen buttermilk biscuits (such as Pillsbury Grands)
  • 1 Tbsp. unsalted butter, melted
  • Chopped fresh flat-leaf parsley

Preheat oven to 375°F. Heat a large nonstick skillet over medium. Add sausage, onion, and bell pepper cook, stirring often, until sausage is nicely browned and crumbled and vegetables are soft, about 8 minutes. Stir in maple syrup, and season with salt and red pepper.

Top sausage mixture with flour cook, stirring constantly, until flour has been absorbed, about 1 minute. Slowly stir in milk cook, stirring often, until thickened and bubbly, about 10 minutes. Stir in cheese cook, stirring constantly, until cheese is melted, about 1 minute.

Transfer mixture to a lightly greased (with cooking spray) 13- x 9-inch baking dish. Arrange 12 biscuits on top of sausage mixture, spacing out as evenly as possible. Brush tops of biscuits evenly with melted butter. Bake in preheated oven until biscuits are golden brown and gravy is bubbly, about 30 minutes. Remove casserole from oven, and let stand 10 minutes before serving. Garnish with parsley.


Recipe Summary

  • 1 lb. ground pork sausage
  • 1 cup chopped white onion (from 1 small onion)
  • 1 cup chopped red bell pepper (from 1 small bell pepper)
  • 1 Tbsp. pure maple syrup
  • 3/4 tsp. kosher salt
  • 1/2 tsp. crushed red pepper
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 4 oz.s Monterey Jack cheese, shredded (about 1 cup)
  • Cooking spray
  • 1 (25-oz.) pkg. frozen buttermilk biscuits (such as Pillsbury Grands)
  • 1 Tbsp. unsalted butter, melted
  • Chopped fresh flat-leaf parsley

Preheat oven to 375°F. Heat a large nonstick skillet over medium. Add sausage, onion, and bell pepper cook, stirring often, until sausage is nicely browned and crumbled and vegetables are soft, about 8 minutes. Stir in maple syrup, and season with salt and red pepper.

Top sausage mixture with flour cook, stirring constantly, until flour has been absorbed, about 1 minute. Slowly stir in milk cook, stirring often, until thickened and bubbly, about 10 minutes. Stir in cheese cook, stirring constantly, until cheese is melted, about 1 minute.

Transfer mixture to a lightly greased (with cooking spray) 13- x 9-inch baking dish. Arrange 12 biscuits on top of sausage mixture, spacing out as evenly as possible. Brush tops of biscuits evenly with melted butter. Bake in preheated oven until biscuits are golden brown and gravy is bubbly, about 30 minutes. Remove casserole from oven, and let stand 10 minutes before serving. Garnish with parsley.