Easy Instructions
Let It Settle:
Give the casserole about five minutes out of the oven before you dig in. This lets the gravy thicken up a bit and makes scooping way easier.
Bake It Up:
Pop your dish on the center oven rack, keep the heat at 375°F, and let it go for around 25 to 30 minutes. Watch the biscuits near the end—they should be golden and not raw in the middle.
Biscuit Time:
Cut up those biscuits into little quarters with some scissors. Scatter them across the top with small spaces in between to let 'em puff up.
Cheddar Layer:
Cover the top of the casserole with a good layer of shredded cheese right before adding biscuits.
Mix the Gravy:
Whisk your gravy mix into cold milk. You want it totally smooth with no lumps—cold milk works best for this. Pour it all over your sausage and hashbrown layers.
Sausage Sizzle:
Break up and brown the sausage in a pan over medium. Cook until there's no pink left, then drain off the extra grease. Small pieces are better than big chunks.
Start With Prep:
Fire up your oven to 375°F and grease a 9x13 dish—either with spray or some butter rubbed well into all the corners.
Layer It Up:
Spread frozen hashbrowns on the bottom of the dish (no thawing needed), toss the cooked sausage evenly on top, and you're set for the next layer.
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