Creamy Sausage Casserole With Biscuits Recipe

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Creamy Sausage Casserole with Biscuits

April Dettmann


Found this recipe on the back of the Hormel Little Sizzlers package. We made it last night for dinner (Breakfast for Dinner) and it was very good.

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1 -12 oz
hormel little sizzlers pork sausage links
8 Tbsp
buttler, divided
1/2 c
all-purpose flour
4 c
1 -2 oz
jar hormel real bacon pieces
1 -4 oz
can sliced mushrooms, drained
1/4 tsp
fresh ground black pepper
1 -5 oz
can of evaporated milk
1/2 tsp
1 -12 oz
can of refrigerated buttermilk flaky biscuits, cut into quarters

Directions Step-By-Step

Heat oven to 350*.
In large saucepan, crumble and brown sausage; drain and set aside.
In the same large saucepan, Melt 6 TBSP butter. Add flour and whisk for 1 minute. Gradually whisk in 4 cups milk. Cook, stirring constantly for 1 minute. Add sausage, bacon pieces, mushrooms and pepper; set aside.
In a large bowl, whisk together eggs, evaporated milk, and salt. Melt remaining 2 TBSP butter in a large skillet over medium heat. Add egges, stirring until soft scrambled.
Pour 1/3 of sauce mixture into a lightly greased 13x9x2 baking dish; top with half of the eggs. Repeat layers. Top with remaining sauce. Place biscuits on top with points facing upwards. Bake uncovered, 20-25 minuted or until golden brown and heated thoroughly.

About this Recipe