Biscuits & Gravy Hashbrown Casserole

Name: Biscuits & Gravy Hashbrown Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 can (16 oz) refrigerated biscuits, cut into quarters; 1 lb breakfast sausage; 2 cups frozen hashbrowns, thawed; 1.5 cups shredded cheddar cheese, divided; 2 cups milk; 3 tbsp all-purpose flour; 0.5 tsp salt

Delicious Biscuits and Gravy Hashbrown Casserole served in a dish

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Creamy, cheesy, and irresistibly comforting, this Biscuits & Gravy Hashbrown Casserole takes everything you love about southern biscuits and gravy and turns it into an easy, crowd-pleasing casserole. It’s the kind of dish that warms the kitchen and the soul — perfect for weekend brunches, potlucks, or a hearty family breakfast. Fun fact: casseroles like this were born from the desire to stretch simple ingredients into big, satisfying meals — and this recipe does exactly that with minimal fuss. If you love big, comforting flavors, you’ll also enjoy our cheesy hamburger casserole, which shares that same easy, make-ahead spirit. Give this one a try — your next lazy morning just found its new star.

What is Biscuits & Gravy Hashbrown Casserole?

What’s in a name? Biscuits & Gravy Hashbrown Casserole sounds like a hearty kitchen mash-up — and it is. Imagine pillowy biscuit pieces, savory breakfast sausage, creamy gravy-like sauce, and tender hashbrowns baked together until bubbly and golden. Who named it? Maybe someone who wanted breakfast and dinner at once. Is it a casserole or a love letter to comfort food? Probably both. After all, “the way to a man’s heart is through his stomach.” Curious yet? Whip it up and see if your whole family doesn’t agree.

Why You’ll Love This

This casserole is irresistible for three big reasons. First, the main highlight: a creamy, savory sauce made with milk and flour that binds sausage, hashbrowns, and biscuit pieces into a luxurious, spoonable bake. Second, it’s budget-friendly — using pantry basics like refrigerated biscuits, frozen hashbrowns, and simple dairy stretches a little into a lot, making this a smart choice for feeding a crowd without overspending. Third, the flavor and texture contrast — crispy golden biscuit edges, melty cheddar, and well-seasoned sausage — keeps every bite interesting. If you enjoy comforting casseroles, try pairing flavors with our cream cheese corn casserole for a tasty sidekick. Ready to make it at home? You’ll be glad you did.

How to Make: Quick Overview

This recipe is simple, speedy, and deeply satisfying. Prep is straightforward — cook the sausage, toss with thawed hashbrowns and biscuit pieces, whisk a creamy milk-and-flour sauce, combine, and bake until golden. Taste and texture highlights include a rich creamy sauce, melty cheddar throughout, and a slightly crisp top as the biscuits bake. Total time: about 45 minutes (15 minutes prep, 25–30 minutes baking). This is an ideal recipe when you want minimal hands-on time and maximum comfort.

Ingredients

1 can (16 oz) refrigerated biscuits, cut into quarters
1 lb breakfast sausage
2 cups frozen hashbrowns, thawed
1 1/2 cups shredded cheddar cheese, divided
2 cups milk
3 tbsp all-purpose flour
1/2 tsp salt

Directions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish or a similar-sized casserole dish with butter or nonstick spray so the casserole won’t stick.
In a medium skillet over medium heat, add the breakfast sausage. Cook, breaking it into small pieces with a spoon, until fully browned and no pink remains, about 6–8 minutes. Drain any excess grease by tilting the pan and spooning it out or using a paper towel — you want the sausage flavorful but not greasy.
In a large mixing bowl, combine the cooked sausage, thawed hashbrowns, and the quartered biscuit pieces. Toss gently so the biscuits don’t break down too much; you want chunks that will bake up golden.
In a separate medium bowl, whisk together the milk, flour, salt, and half (about 3/4 cup) of the shredded cheddar cheese until smooth and lump-free. Whisk for a full minute to activate the flour and remove any clumps.
Pour the milk and cheese mixture over the sausage/hashbrown/biscuit mixture. Stir gently but thoroughly so the sauce coats everything evenly. The sauce will be somewhat loose at first; it thickens while baking.
Transfer the combined mixture into the prepared baking dish, spreading it out in an even layer so the biscuits can bake evenly. Press lightly with a spatula to compact slightly.
Sprinkle the remaining shredded cheddar cheese evenly over the top of the casserole to create a melty, golden crust.
Bake in the preheated oven for 25–30 minutes, or until the biscuit pieces are golden brown on top and the cheese is bubbling. If the top browns too quickly, tent loosely with foil for the last 5–10 minutes.
Remove from the oven and let the casserole cool for 5 minutes before serving — this helps the sauce settle so it’s easier to scoop. Enjoy warm for best texture and flavor.

Biscuits & Gravy Hashbrown Casserole

What to Serve With

Serve this casserole with light, bright sides to balance the richness. Good options: a crisp green salad with a tangy vinaigrette, fresh fruit salad, roasted asparagus, or simple steamed green beans. For drinks, a cold glass of iced tea, freshly squeezed orange juice, or even a simple mimosa for brunch pairs beautifully. If you want a heartier spread, add scrambled eggs or a plate of sliced fresh tomatoes with basil.

Top Tips for Perfecting

Use thawed, not soggy, hashbrowns — squeeze out excess water if they seem wet to avoid a watery casserole.
If you prefer a spicier kick, swap regular breakfast sausage for spicy or add a pinch of cayenne to the milk mixture.
For a creamier sauce, substitute half-and-half for the milk or stir in a tablespoon of cream cheese into the sauce before combining.
Don’t overcrowd the baking dish; spreading the mixture evenly ensures biscuits bake through and the top crisps.
If biscuits brown too quickly, tent with foil to finish cooking without burning the top.

Storing and Reheating Tips

Refrigeration: Cool the casserole completely, then cover tightly with foil or transfer to an airtight container. Store in the refrigerator for up to 3 days.
Freezing: Assemble the casserole without baking, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed, adding a few extra minutes to the bake time if needed.
Reheating: Reheat individual portions in the microwave for 60–90 seconds, or warm a large portion in a 350°F oven for 10–15 minutes until heated through and the cheese is bubbly. For best texture, reheat uncovered to restore some crispness to the top.

FAQs

Can I use fresh potatoes instead of frozen hashbrowns?
Yes. If using fresh shredded potatoes, squeeze out excess moisture and lightly par-cook them in a skillet for 3–4 minutes to remove raw starch before mixing.

Can I make this vegetarian?
Absolutely. Replace the breakfast sausage with plant-based sausage crumbles or a mix of sautéed mushrooms and bell peppers for savory flavor.

Can I use different cheese?
Cheddar gives great flavor, but Monterey Jack, Colby, or a sharp white cheddar work well. Mix cheeses for a richer flavor profile.

How do I make this less rich?
Use low-fat milk and turkey breakfast sausage, and reduce the cheese slightly to cut calories while keeping flavor.

Is it possible to prepare this the night before?
Yes. Assemble the casserole the night before, cover, and refrigerate. Bake the next morning, adding a few extra minutes to the baking time if the casserole is very cold.

Conclusion

This Biscuits & Gravy Hashbrown Casserole is an easy, comforting dish that brings big breakfast flavors together in one cozy pan. It’s simple to prepare, budget-friendly, and perfect for feeding family and friends with minimal fuss. If you want a classic reference for a similar comfort-food casserole, check out the Biscuits and Gravy Casserole Recipe for another delicious take. Give this recipe a try, share it with loved ones, and enjoy a warm, homey meal that’s hard to beat.