Creamy Sausage Casserole with Biscuits


  • 1 (12-oz.) pkg. HORMEL® Little Sizzlers® Pork Sausage Links
  • 8 tablespoons butter
  • 1/2 cup all-purpose flour
  • 4 cups milk
  • 1 (4.5-oz.) jar Green Giant™ Sliced Mushrooms, drained
  • 1 (2-oz.) jar HORMEL® Bacon Pieces
  • 1/4 teaspoon pepper
  • 12 eggs
  • 1 (5-oz.) can evaporated milk
  • 1/2 teaspoon salt
  • 1 (12-oz.) can Pillsbury™ Grands!™ Jr. Golden Layers® refrigerated buttermilk biscuits


1 _ Heat oven to 350°F. Lightly grease 13x9-inch (3-quart) glass baking dish. Crumble sausage into large saucepan. Cook over medium-high heat until sausage is browned and thoroughly cooked, stirring frequently. Remove sausage from saucepan; drain. Set aside.

2 _ In same large saucepan, melt 6 tablespoons of the butter. Add flour; stir with wire whisk until smooth. Cook over low heat for 1 minute, stirring constantly. Gradually stir in milk. Cook, stirring constantly until bubbly and thickened. Add cooked sausage, mushrooms, bacon pieces and pepper; mix well. Set aside.

3 _ In large bowl, beat eggs, evaporated milk and salt with wire whisk until well blended. Melt remaining 2 tablespoons butter in large skillet over medium heat. Add egg mixture; cook, stirring occasionally, until firm but still moist. 4. Pour 1/3 of sauce into greased baking dish. Top with half of egg mixture. Repeat layers. Top with remaining sauce.

4 _ Separate dough into 10 biscuits. Cut each into quarters. Place biscuit pieces, points up, over sauce.

5 _ Bake at 350°F. for 20 to 25 minutes or until mixture is thoroughly heated and biscuits are golden brown.