Biscuits and rich sausage gravy come to the dinner table in casserole form! Serve with a fresh green salad, and your meal is complete.
- lb bulk mild breakfast sausage
- cup chopped onion
- cup chopped red bell peppers
- package (8 oz) white button mushrooms, chopped (about 2 cups)
- teaspoon pepper
- teaspoon salt
- teaspoon garlic powder
- cup Gold Medal™ all-purpose flour SAVE $
- cups milk
- oz cream cheese, softened
- can (16.5 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated buttermilk biscuits SAVE $
1Heat oven to 350°F. Spray 13×9-inch baking dish or 3-quart casserole with cooking spray. In 10-inch nonstick skillet, cook sausage over medium-high heat, stirring occasionally, 7 to 8 minutes or until no longer pink; remove from skillet, and drain.
2In same skillet, cook onion, bell peppers, mushrooms, pepper, salt and garlic powder 3 to 5 minutes, stirring occasionally, until tender. Add sausage back to skillet. Stir in flour to coat; slowly stir in milk, and add cream cheese, simmering over medium-high heat 5 to 8 minutes and stirring until slightly thickened. Add hot sausage gravy mixture to baking dish.
3Separate dough into 8 biscuits; cut each biscuit into quarters, and place on top of hot gravy mixture in baking dish. Bake 27 to 30 minutes or until biscuits are cooked through and top is golden brown. Let stand 15 minutes before serving.
If desired, sprinkle 1/2 cup shredded Cheddar cheese (2 oz) on top of biscuit casserole the last 10 minutes of baking.
If you prefer more heat, add 1/2 teaspoon crushed red pepper flakes to sausage gravy mixture.
Serving Size: 1 Serving
- Calories from Fat
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.