Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish or a large oven-safe skillet.
- In a large skillet over medium heat, crumble and cook the pork sausage until browned. If using bulk sausage, break it apart with a spoon. If using links, remove casings first. Drain off most of the grease, leaving about 1-2 tablespoons in the skillet for flavor. Add the chopped yellow onion to the skillet with the sausage and cook until softened and translucent, about 5-7 minutes.2 pounds pork sausage, 1 large yellow onion
- Sprinkle the all-purpose flour over the sausage and onion mixture. Stir well and cook for 1-2 minutes, allowing the flour to toast slightly. This helps to thicken the gravy and prevent a raw flour taste.1/4 cup all-purpose flour
- Gradually whisk in the milk, a cup at a time, ensuring each addition is incorporated before adding more. Continue whisking until the mixture is smooth. Bring the gravy to a gentle simmer, stirring frequently.4 cups milk
- Stir in the salt, black pepper, garlic powder (if using), and onion powder (if using). Let the gravy simmer gently for about 5-7 minutes, stirring occasionally, until it has thickened to your desired consistency. It should coat the back of a spoon nicely.1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder
- Remove the skillet from the heat. Stir in the two cans of condensed cream of mushroom soup until well combined and smooth. If desired, stir in the sour cream for an extra layer of creaminess and a slight tang. The sauce should be thick and luscious.2 (10.5 ounce) cans condensed cream of mushroom soup, 1/2 cup sour cream
- Spoon the sausage and gravy mixture evenly into the prepared baking dish or spread it in the skillet.
- Open the package of refrigerated biscuit dough. Tear each biscuit into 2-3 pieces. Arrange the biscuit pieces evenly over the top of the sausage gravy mixture. They will expand and puff up as they bake.1 (8 ounce) package refrigerated biscuit dough
- Sprinkle the shredded cheddar cheese evenly over the biscuit pieces.1 cup shredded cheddar cheese
- Place the baking dish in the preheated oven. Bake for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the gravy is bubbly around the edges.
- Once out of the oven, let the casserole rest for about 5-10 minutes before serving. This allows the gravy to set slightly and the flavors to meld.
- Serve hot, garnished with optional fresh chives, green onions, or a dash of hot sauce if desired.extra shredded cheese, chopped fresh chives, green onions, dash of hot sauce
Notes
Leftover casserole can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat individual servings in the microwave or larger portions in the oven at 350°F (175°C).