Directions
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Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This initial step sets the stage for a tremendous bake, allowing flavors to meld and textures to come alive.
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Cook the Sausage: In a medium skillet over medium heat, cook the ground sausage until it is browned. This will take about 5-7 minutes. Be sure to break it up into smaller pieces as it cooks for even texture in the final dish. Once done, remove from heat and drain excess fat for a lighter casserole.
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Mix the Filling: In a large mixing bowl, combine the cooked sausage with the frozen hashbrowns, cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper. Mix well until all parts are combined. The mixture should have a tremendous creamy consistency, with the hashbrowns evenly distributed throughout.
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Spread in a Dish: Pour the hashbrown and sausage mixture into a greased 9×13 inch baking dish. Use a spatula to spread it out evenly, ensuring every bite will be delectable.
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Prepare the Biscuits: While the hashbrown mixture is settling, take your biscuit dough and cut it into quarters. Place these pieces on top of the hashbrown layer, allowing for some space between each biscuit to rise beautifully during baking.
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Add Cheese: Generously sprinkle the shredded cheddar cheese over the entire casserole. This cheese layer will melt into a delicious topping, enhancing both flavor and visual appeal.
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Bake the Casserole: Place the casserole into the preheated oven and bake for 30-35 minutes. Keep an eye on the casserole as it bakes; look for golden-brown biscuits and a hot, bubbling filling. The aroma will be tremendous, surely drawing everyone to the kitchen!
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Cool and Serve: Once baked, allow the casserole to cool for a few minutes before serving. This cooling step lets the casserole set up, making it easier to cut and serve, while the flavors continue to develop.
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