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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Hash Brown Lasagna

My mother-in-law is the queen of biscuits and gravy. Nobody can even compete with her recipe. It sounds like she has been perfecting it over the last 30 years. I saw this recipe and wasn’t sure how my husband would feel about it. I made this delicious Biscuits and Gravy Casserole dish from an old coworker. He told me the jar country gravy was “too salty”. For this recipe, I made the McCormick Country Gravy. I think he was ok with this gravy in a dish that is very different than his mother’s original. We did like this dish but I think I like a few other breakfast recipes better like Breakfast Sliders, Weight Watchers Breakfast Quiche, Mini Maple Bacon Rolls, Creamy Biscuits, or Bacon, Egg, and Cheese Ring.

Hash Brown Lasagna from Pinterest
img_00341/4 c. grated Parmesan cheese
2 eggs
shredded hash brown potatoes
salt and pepper
sausage crumbles
bacon
cheddar cheese
mozzarella cheese
McCormick Country Gravy packet prepared
1 Tsp. butter, melted

Bake bacon in the over at 350 degrees for 30 minutes. Cook sausage according to package.

In the meantime, pour gravy packet into a medium pan. Slowly pour two cups of milk over mix while whisking. Cook over a medium heat to a boil, stirring frequently. Then, reduce your to low and simmer for 1 minute.

Spray 8 x 8 pan. In a bowl, mix hash browns, Parmesan cheese, salt & pepper, and eggs. Pour half of mixture into pan and even out. Top with a layer of cheese, gravy, and meats. Repeat with other cheese, gravy, and meats. Top with remaining remaining hash browns. Pour melted butter on top. Bake at 400 degrees for 30 minutes. Cool slightly before cutting.

Notes:

  • I used a 13 x 9 pan because it appeared to be too much for the pan.
  • I used skim milk to prepare my gravy mix. It cut the fat and salt in country gravy.
  • I thawed the hash browns slightly in the microwave. This helped them break-up easier. Looking back, I wish I had baked the bottom layer for 10 minutes before topping to give me a slightly cruncher crust. 
  • I used turkey sausage.
  • I only used four slices of bacon. I really couldn’t taste it so you either need to use more bacon or opt it out. Sausage can be an overwhelming meat flavor.
  • The recipe suggested both mozzarella and cheddar. They suggested a prosciutto wrapped mozzarella and Velveeta cheese slices. I used shredded cheese. I’d suggest just mozzarella because I think it matches the flavors of the country gravy better. 
  • Make sure you have a lot of time to cook this recipe. I think I took me a good 40 minutes to prepare before backing. 
  • If I made it again, I think I might create a crust with something different like crescent rolls.
  • Jar gravy and precooked meats can save you time.