Biscuits & Gravy Hashbrown Casserole

 

 

 

 

 

 

Ingredients

1 can (16 oz) refrigerated biscuits, cut into quarters
1 lb breakfast sausage
2 cups frozen hashbrowns, thawed
1 ½ cups shredded cheddar cheese
2 cups milk
3 tbsp all-purpose flour
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
¼ tsp paprika

Instructions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a skillet over medium heat, cook the sausage until browned, breaking it up as it cooks.
Sprinkle the flour over the sausage and stir for about 1 minute to coat the meat.
Gradually add the milk, stirring constantly, until the mixture thickens into a creamy gravy. Season with salt, black pepper, garlic powder, onion powder, and paprika.
Layer the hashbrowns evenly in the prepared baking dish. Arrange the biscuit pieces on top.
Pour the sausage gravy evenly over the hashbrowns and biscuits.
Sprinkle the shredded cheddar cheese over the top.
Bake for 30-35 minutes, or until the biscuits are golden brown and cooked through.
Let the casserole cool for about 5 minutes before serving. Enjoy warm