Creamy Sausage Casserole with Biscuits

Creamy Sausage Casserole With Biscuits

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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.


★★★★★ 1 vote



  • 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
  • 12
  • 1 -5 oz
    can of evaporated milk
  • 1/2 tsp
  • 1 -12 oz
    can of refrigerated buttermilk flaky biscuits, cut into quarters

How to Make Creamy Sausage Casserole with Biscuits


  1. Heat oven to 350*.
  2. In large saucepan, crumble and brown sausage; drain and set aside.
  3. 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.
  4. 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.
  5. 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.

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