Add cream of mushroom soup and the Worcestershire sauce. Heat, while stirring, until thick (takes about 3-5 minutes). Sprinkle the flour, salt, and pepper over the meat. While the biscuits are baking, brown 1 pound sausage in skillet. Spray a 9×13 pan with cooking spray and layer half of the biscuit chunks out evenly over the bottom of the pan. Prepare your biscuits by cutting them into quarters. The cream of mushroom soup really makes the whole recipe taste awesome, so don't skip it!Ģ (16 ounce) Pillsbury Grand Flaky Layer Biscuitsġ pound sausage (we use a vegetarian meat substitute)Ģ (10.5 ounce) cans cream of mushroom soup You can't taste the difference in most recipes. Biscuit and Gravy Casseroleīecause Rach is a vegetarian, sometimes we use meat substitutes. No, I'm not SAVING it til Christmas LOL but I'm going to make it for Christmas morning. Drizzle some over the casserole and serve any remaining gravy on the side.We have a few weeks until Christmas but I made this in preparation. Step 4 Bake until the biscuits are cooked through and the top is toasted, 30 to 35 minutes.Drizzle half of the gravy over the biscuits sprinkle with the remaining 1 1/2 cups cheese and the reserved 1/2 cup sausage. Arrange the biscuits in the baking dish in an even layer. Reserve 1/2 cup of the sausage, and sprinkle the remainder over the eggs. Whisk the eggs, milk, 1/2 cup cheese, salt, and pepper in a medium bowl pour into a 13-by-9-inch baking dish. Step 3 For the Casserole: Preheat the oven to 350°.Add the seasoned salt and black pepper let simmer for 8 to 10 minutes, stirring occasionally, until thickened. Increase the heat to medium-high, stirring occasionally. Once the mixture boils and thickens, reduce the heat to medium-low.
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