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Biscuit and Gravy Casserole

Author Laurie Bennett

Ingredients

  • 2 16 ounce Pillsbury Grand Flaky Layer Biscuits
  • 1 pound sausage we use a vegetarian meat substitute
  • 4 Tablespoons flour
  • 1/2 teaspoon salt and pepper
  • 2 1/2 cups milk
  • 2 10.5 ounce cans cream of mushroom soup
  • 1/2 tsp Worcestershire sauce
  • softened butter

Instructions

  • Preheat your oven to 400 degrees. Prepare your biscuits by cutting them into quarters.
  • Spray a 9x13 pan with cooking spray and layer half of the biscuit chunks out evenly over the bottom of the pan.
  • Bake for 10 minutes.
  • While the biscuits are baking, brown 1 pound sausage in skillet. Sprinkle the flour, salt, and pepper over the meat. Stir to combine.
  • Pour milk into pan. Heat, while stirring, until thick (takes about 3-5 minutes). Add cream of mushroom soup and the Worcestershire sauce. Stir to combine.
  • Pour sausage gravy over the top of the first layer of biscuits.
  • Layer remaining biscuits on top. Bake for about 15 minutes, or until biscuits are golden brown. Brush with melted butter. Serve warm.