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This hashbrown casserole with biscuits and gravy brings together all the breakfast classics in one filling dish. The combo of puffy biscuits, rich sausage gravy, and golden hashbrowns creates a stack of breakfast comfort that's just right for lazy weekends or special family gatherings.
I whipped up this casserole the first time when my wife's parents dropped by unexpectedly. They loved it so much that now I make it whenever we have family staying with us.
Ingredients
- Pillsbury Grands Buttermilk Biscuits: They make a fluffy, no-fuss topping that's way quicker than homemade
- Jimmy Dean Premium Pork Sausage: Has just the right meat-to-fat balance for tasty gravy - pick regular or sage based on what you like
- Ore Ida Shredded Hash Browns: They get nice and crispy as the bottom layer - you can use them straight from the freezer
- McCormick Sausage Flavor Gravy Mix: Gives you perfectly flavored gravy every time without any guessing
- Milk: Makes your gravy smooth and creamy - full-fat works best
- Shredded cheddar cheese: Adds that gooey cheese layer everyone loves - go for medium or sharp for more flavor
- Salt and pepper: Bring all the tastes together
- Garlic powder: Gives extra flavor without taking over - fresh granulated works great
Step-by-Step Instructions
- Get Your Pan Ready:
- First, turn your oven on to 375°F for even baking. Grab a 9x13 inch baking dish and coat it completely with butter or cooking spray. Don't forget the corners. This helps your hashbrowns get crispy edges and keeps everything from sticking.
- Cook Your Sausage:
- Heat up a big skillet over medium heat until it's hot. Toss in the Jimmy Dean sausage, breaking it into tiny bits as it cooks. Keep cooking for about 5-7 minutes until you don't see any pink and it turns golden. Move it to a paper-towel covered plate to get rid of extra grease.
- Build Your Foundation:
- Put the frozen hashbrowns flat across your baking dish. You don't need to thaw them first. Sprinkle some salt and pepper on top for extra taste. Then scatter your cooked sausage evenly over the hashbrowns so everyone gets some meat in each bite.
- Mix Up Your Gravy:
- In a bowl, stir the gravy mix with cold milk until it's smooth. Using cold milk helps avoid lumps. Pour this mix slowly over everything in the dish, making sure it soaks down between all the layers. This creamy part will hold everything together.
- Top It Off:
- Sprinkle cheese all over the top. Cut each biscuit into four pieces and lay them across the casserole. Let some overlap a bit. This gives you the right amount of biscuit in every serving and helps them cook evenly.
- Bake Until Bubbly:
- Put your dish on the middle rack of your hot oven. Let it cook for 25-30 minutes, but peek at it after 20. You'll know it's done when the biscuits puff up and turn golden brown, the edges bubble, and everything's hot in the middle. Let it sit for 5 minutes before you dig in so it can set up right.
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Whenever I make this casserole, I think about morning meals at my grandma's house. She always told me good gravy needs time and constant stirring. This recipe cuts some corners, but the smell still takes me back to her kitchen every time.
Make It Your Own
You can switch things up based on what your family likes. Want more kick? Try hot Italian sausage or splash some hot sauce in the gravy. Don't eat meat? Plant-based sausage works too. It'll feel a bit different in your mouth, but still taste great.
Storage and Reheating
After it cools down, wrap any extras tight with foil and keep in the fridge for up to 3 days. When you want more, skip the microwave and go for the oven. Heat it at 350°F, covered with foil, for about 15 minutes until it's warm all through. This keeps the biscuits from getting soggy.
Pro Tips
Let the casserole cool for 5 minutes before serving so everything can firm up nicely
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Grab a plate of this cozy casserole that'll bring everyone running to the breakfast table.
Frequently Asked Questions
- → Can I make this casserole ahead of time?
Definitely! Put everything together except for the biscuits, cover, and stash it in the fridge. Add the biscuits just before you bake. If you're baking straight from the fridge, you might need a few extra minutes in the oven.
- → What’s a good swap for pork sausage?
Turkey sausage is a lighter option, or you can try plant-based alternatives. For a vegetarian spin, seasoned mushrooms with sage, thyme, and fennel do the trick!
- → Can I use homemade biscuits instead of store-bought?
For sure! Whip up your favorite biscuit dough, cut into portions, and pop them on top before baking. Just keep an eye on baking time as homemade might need adjustments.
- → How can I tell if it’s done baking?
You’ll know it’s ready when the biscuits are golden, the edges are bubbling, and a knife poked into a biscuit comes out clean. Aim for an inside temperature of 165°F.
- → Can I store leftovers in the freezer?
Yes, you can! Let it cool first, portion it out into containers, and freeze for up to three months. Reheat in the microwave or covered in the oven at 350°F until warm.
- → What goes well with this dish?
Pair it with something light, like fresh fruit, a simple salad, or roasted veggies. For brunch, it’s even better with a mimosa or Bloody Mary!