Biscuits and Gravy Casserole

When I first met Jeremiah, I learned very quickly that he loves biscuits and gravy. He’s very particular though – no one does it like his mother. I soon learned the whole family feels this way.

When Jeremiah and I were planning the menu for our wedding day brunch, our Sales Manager suggest biscuits and gravy. I said, “No, his family will just compare it to his mother’s recipe and be disappointed.” Sorry Chef – no offense.

Every year, the whole family gathers at his parent’s house for Christmas. It is practically a requirement that my mother-in-law Lynn make biscuits and gravy when EVERYONE is there. On Christmas Eve morning  though, Lynn made a Biscuits and Gravy Casserole recipe a friend had shared with her. Lynn let me in on a little secret. Occasionally, she uses the Pioneer brand packet gravy. This I can do. Although this isn’t the exact recipe my mother-in-law made that morning, my husband does like this dish. He also likes it when I use sausage from our local butcher shop – The Peculiar Meat Company.

Biscuits & Gravy Breakfast Casserole from Pinterest
img_0223.jpg2 cans (16 oz.) Grands biscuits
1 lb. ground breakfast sausage
1 package of Pioneer Country Sausage Flavor Gravy Mix

Cut one can of biscuits into quarters. Sprinkle in a sprayed 13 x 9 baking dish and cook at 400 degrees for 10 minutes. Then, cut the second package of biscuits the same way. Meanwhile, cook and drain sausage. Also prepare gravy according to packet. Mix sausage and gravy together and pour over biscuits. Top with remaining biscuits and cook for 15-20 minutes. (Optional – top biscuits with melted butter to make them shine.)

Notes:

  • I’d suggest maybe making it in a 9 x 9 pan and using only one can of Grands biscuits (half on bottom/half on top) if you want more gravy to biscuit ratio. You could also use regular sized biscuits and still make it in a 9 x 13 pan. 
  • Another option to to make a second envelope of gravy to pour on top of finished dish. That’s what Lynn did for her family. 

 

 

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Crockpot Pork Chops

My days used to be long because I’d stay at work late…usually trying to keep up on my inbox. When I got home, Jeremiah had either finished cooking dinner or it was close to being done. Oh, the good old days.

A few weeks ago, Jeremiah took a job downtown. Part of the deal in him taking the job was for us to carpool. Although our offices are only about five miles apart, it takes me – on a good day – about an hour to get to and from work. I also have a new level of traffic stress sitting in bumper to bumper traffic or dodging car accidents in mid-town. By the time we get home, we are tired, hungry, and stressed.

One thing that has become a saving grace for us is our crockpot dinners. For Christmas, Jeremiah bought me a Crockpot with a timer. (And yes, I requested this gift.) And thanks to Pinterest, we can find lots of tasty recipes to cook in it.

This is a recipe we made for dinner last Monday. We got done eating our serving and Jeremiah said, “Do we have more?” I seconded those words. May you enjoy this recipe as much as we did.

FullSizeRender (1)Crockpot Pork Chops from Pinterest
1 can chicken broth
1 can cream of chicken
1 envelope of onion soup mix
1 envelope of brown gravy
4-6 pork chops

Mix together the first four ingredients in a bowl. Salt and pepper pork chops and place in the bottom of the Crockpot. Pour mixture on top of pork chops. Cook on high for 4-5 hours or low for 8-10 hours.

Salsibury Steak

One of my favorite school meals was salsibury steak and mashed potatoes. I ran across this recipe a few years ago in my Simple and Delicious Magazine. Lots of favor and very moist so I hope you enjoy it. The author says she got it at a Weight Watcher meeting but I don’t know how many points it is.

Salisbury Steak with Gravy by Danelle Weiher
1/2 c. fat-free milk
14 fat-free saltine crackers, crushed
2 T. dried minced onion
2 tsp. dried parsley flakes
1 pound lean ground beef
1 jar fat-free beef gravy
2 T. ketchup
2 tsp. Worcestershire sauce
1/4 tsp. ground black pepper

In a large bowl, combine milk, crackers, onion and parsley. Crumble beef over and mix well. Shape into patties. Place in a greased glass baking dish. In a small bowl, combine remaining ingredients. Pour over patties and bake at 350 degrees for 55 minutes.

Biscuits & Gravy Casserole

I got this recipe from an old co-worker and friend at Hope House. I think Gretchen made this once for a wedding shower and I loved it. She told me how easy it was to make and shared the recipe. I hope you enjoy it as well.

 Biscuits & Gravy Casserole by Gretchen Schmitz

1 package of refrigerator crescent rolls
1 jar sausage gravy
½ lb. ground sausage
1 package of Mozzarella cheese

Pre-heat the oven to 350 degrees. Spray an 8×8 glass dish with cooking spray. Spread crescent along the bottom to make a crust. Place in the over for 8 minutes to partially cook. In the meantime, cook and drain sausage. Add gravy to cooked sausage and stir. Spread gravy mixture on top of crescent roll crust. Top with desired amount of Mozzarella cheese. Bake another 20 minutes. Remove from oven and cool slightly before cutting.

Wisner Elementary School

I would say my first food service job was an unpaid position. I was a 6th grader at Wisner Elementary School when I started working in a kitchen. Our school district was a combination of Wisner Elementary, Pilger Elementary, and Wisner-Pilger Jr. – Sr. High School. The cooks at the high school made all our food and they shipped it in a van to the elementary schools to serve. We had two staff people who worked in the kitchen and the school nurse marked off our names as we walked through the lunch line. The school asked if 6th graders could help the kitchen staff serve the meals. Our role was simple, we usually placed dessert on the tray and passed it to the cooks to finish filling. The advantages to helping in the kitchen was you got to leave about 15 minutes early for lunch, your meal was free, and you were the first to get seconds. Whoever worked in the kitchen was the most popular 6th grader that day because everybody wanted to know what they had seconds of. The bad part was that they sometime ran out of food so you had to eat a hot dog instead. (Hope this brings back some memories for those of you who attended my school.)

Once a year, I recall them opening up the lunch room to our parents to join us. My mother decided to come one year when they were serving French fries because she didn’t believe us. We told her they were black on the outside and raw on the inside. My mother was shocked to learn we were correct about this particular food item. I guess that’s one way to get kids to stop eating fries.

I was a terribly picky eater as a child. My sister complains that I got to bring my lunch way too much because of it. I would usually call my dad at the station the night before I planned to take my lunch. Getting him to bring home a bag of Highland or Barrel of Fun chips was a very important component of my sack lunch. I took so many peanut butter and grape jelly sandwiches to school in my Strawberry Shortcake metal lunch pail. The best day was the last day of school because we crossed the street to Dinklage Park and had our picnic lunch over there. It was the one day my mother would let me bring a Hi-C juice box. I have no idea why it was so cool since it was directly across the street from my school and a block and half from my house.

I did have a few dishes that I just loved to eat at school: the hot dog, rainbow cake, French dip, homemade dinner rolls, cinnamon rolls, and Salisbury steak. But probably my favorite dish was creamed turkey on mashed potatoes. I’m not sure if it was my favorite because we never really ate turkey at my house outside of holiday meals. Our elementary school also implemented this cool thing (I think when Ms. Pint was principal) where we made a Thanksgiving feast. I’m talking little kids peeling potatoes and older kids making pie from scratch. It was so much fun.

A few years ago, I started turning Thanksgiving leftovers into Creamed Turkey on Mashed Potatoes. Just this past year, I did it before I left my sister’s house. She said, “Oh I loved that dish in Elementary School. How do you make?” Guess what folks – it’s super easy!

Creamed Turkey on Mashed Potatoes

1 box of Betty Crocker Creamy Butter Mashed Potatoes
1 jar of turkey gravy
1 c. of chopped cooked turkey

Fill a small pot with gravy and chopped turkey. Cook at a low temperature until hot. Meanwhile, cook boxed potatoes according to instructions. When finished, put one serving of potatoes in a dish and top with gravy mixture. Voila!