Biscuits and Gravy Casserole (with Hash Browns, Sausage & Country Gravy)

Big-diner flavor in one pan—15 minutes to prep, bakes in ~45

Flaky biscuits, crispy hash browns, and savory sausage baked under silky country gravy and cheddar, sliceable, crowd-friendly, and perfect for breakfast or brinner.

Why you’ll love it

• Biscuits Gravy Hash Brown Casserole: Classic sawmill gravy + tots/hash browns = maximum comfort.
• Sausage Hash Brown Casserole: Browned breakfast sausage builds flavor fast.
• Best Breakfast Casserole: Clean slices, crisp top, creamy center.
• Breakfast Recipes Casserole: Pantry staples; scales to any crowd.
• Make-ahead friendly: Assemble night before; bake in the morning.

Country gravy base (sausage, roux, milk) and biscuit-topped casseroles are well-established classics; see similar formats from Pillsbury and Southern Living.

Ingredients (notes only)

Biscuits & potatoes

• Refrigerated buttermilk biscuits (quarter for faster bake).
• Hash browns or tater tots (shredded = layered base; tots = extra crunch).

Sausage & aromatics

• Bulk breakfast sausage (pork or turkey), onion optional, black pepper.

Country gravy

• Butter + flour roux, whole milk, salt/pepper; a pinch of crushed red pepper optional. (Ratios mirror traditional 1:1 roux with ~3 cups milk per pound sausage.)

Cheese & finishers

• Sharp cheddar (melt + flavor), chives/green onion.

Optional (to map interests)

• Minced meat beef swap, scrambled eggs layer, or ranch packet for “cracked-out” vibe (salty—season lightly).

Step-by-step

1. Heat oven to 375°F. Grease a 9×13.
2. Brown sausage: Cook, breaking up, until no pink remains (pork to 160°F). Spoon off excess fat, leave ~1 Tbsp.
3. Make gravy: Melt ¼ cup butter; whisk in ¼ cup flour 1 min. Slowly whisk in 3 cups milk; simmer to nappe. Season with ¾ tsp salt, ½ tsp pepper; fold in sausage. (This mirrors mainstream sausage-gravy technique. )
4. Build base: Spread 4–5 cups shredded hash browns (thawed, patted dry) or a snug layer of tots. Pre-bake 10 min for extra crisp. (Hash-brown + gravy casseroles are a popular combo.)
5. Layer: Pour sausage gravy over potatoes. Sprinkle 1 cup cheddar.
6. Top with biscuits: Quarter 8 jumbo biscuits; scatter evenly. Brush with a little milk for shine.
7. Bake: 30–35 min until biscuits are deep golden and center is bubbling. If topping browns early, tent with foil.
8. Finish: Rest 10 min for clean slices. Top with more cheddar and chives.

Pro tips

• Crisp factor: Pre-bake the hash browns/tots and keep the dish in the oven’s top third.
• Salt smart: Sausage + cheese + gravy add sodium—taste gravy before salting.
• Sliceability: 10-minute rest is the difference between scoopable and neat squares.
• Egg layer option: Scatter 6 chopped hard-boiled eggs over potatoes before gravy for a “hard-boiled egg and bacon” riff. (Common breakfast-casserole variation.) Crafty Mom Jamie
• Make-ahead: Assemble through Step 6, cover, chill up to 24 hours; bake at 350°F 40–45 min from cold.

Variations (mapped to your interests)

• Biscuit and Gravy Hash Brown Casserole: Use shredded hash browns (not tots) and add a ½ tsp garlic powder to gravy.
• Sausage Hash Brown Casserole (no biscuits): Skip biscuits; add 6 lightly beaten eggs over cheese, then bake until set.
• Biscuits & Gravy Casserole (no eggs): Follow a straightforward 3-ingredient approach with biscuits, sausage, and gravy mix if you prefer ultra-fast.
• Minced Meat swap: Use seasoned ground beef; add ½ tsp paprika + pinch of thyme to gravy.
• Biscuits Gravy Hash Brown Casserole (cheddar-cornmeal biscuit top): Swap in cheddar-cornmeal biscuits for a Southern twist.

How to serve

• With fruit salad, hot sauce, and a simple green salad or sautéed greens to cut richness.

Make ahead & storage

• Chill: Assemble, chill 8–24 hours.
• Fridge: 3–4 days, reheat covered at 325°F to 165°F center.
• Freeze: Best after baking; cool, slice, wrap (up to 2 months). Reheat covered.

FAQs

Can I use canned gravy?
Yes—about 3 cups total; enrich with a splash of milk and pepper to taste. (Scratch gravy has best texture.) Pillsbury.com

Will frozen hash browns turn soggy?
Thaw and pat dry; pre-bake 10 min for structure. (Widely used technique in hash-brown casseroles.) Cooking in the Midwest

What cheese melts best?
Medium/sharp cheddar or a cheddar-Jack blend (good melt and flavor). (Cheesy breakfast bakes commonly use cheddar.)

Can I assemble without biscuits on top?
Yes—bake gravy + potatoes with cheese, then top bowls with split warm biscuits for “deconstructed” plating.

Simple Nutrition (estimate per serving, 1/10 pan)

~520 Calories • Protein 20g • Carbs 42g • Fat 31g • Sodium varies • Fiber 2g

Sarah

Biscuits and Gravy Casserole (with Hash Browns & Sausage Gravy)

A 9×13 breakfast casserole layering hash browns, sausage gravy, cheddar, and biscuit tops for clean slices and diner-style comfort.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 10 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 514

Ingredients Equipment Method Nutrition Notes

Ingredients

• 1 lb bulk breakfast sausage
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 3/4–1 tsp kosher salt, 1/2 tsp black pepper (to taste)
• 4–5 cups shredded hash browns (thawed, patted dry) or a snug layer of tater tots
• 8 jumbo refrigerated biscuits, quartered
• 2 cups shredded sharp cheddar, divided
• Optional: 1/2 small onion (finely diced), pinch crushed red pepper, chopped chives/green onion

Equipment

• 9×13-inch baking dish
• Large skillet
• whisk
• measuring cups and spoons
• Digital thermometer Check sausage reaches 160°F.
• Pastry brush (optional) For brushing biscuits with milk.

Method

• Heat oven to 375°F. Grease a 9×13.
• Brown sausage (pork to 160°F); remove all but ~1 Tbsp fat.
• Make gravy: melt butter, whisk in flour 1 min. Whisk in milk; simmer until thick. Season; fold in sausage. Pillsbury.com
• Spread hash browns/tots in pan; pre-bake 10 min (crisp boost). Cooking in the Midwest
• Pour gravy over potatoes; sprinkle 1 cup cheddar.
• Scatter quartered biscuits on top; brush with milk.
• Bake 30–35 min until bubbling and biscuits are deep golden.
• Rest 10 min; top with remaining 1 cup cheddar and chives; slice and serve.

Nutrition

Calories: 514kcalCarbohydrates: 36gProtein: 19gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 78mgSodium: 998mgPotassium: 492mgFiber: 1gSugar: 8gVitamin A: 441IUVitamin C: 5mgCalcium: 260mgIron: 1.1mg

Notes

No-egg, 3-ingredient shortcut: biscuits + browned sausage + gravy mix. The Lazy Dish
Cheddar-cornmeal biscuit top: Southern twist inspiration. Southern Living
Deconstructed option: Bake potatoes + gravy; serve with split warm biscuits. Southern Living

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