Biscuits & Gravy Hashbrown Casserole

Looking for the ultimate comfort breakfast or brunch dish? This Biscuits & Gravy Hashbrown Casserole combines all your Southern favorites in one hearty bake. Fluffy biscuits, creamy gravy, crispy hashbrowns, and savory beef sausage come together in a warm, cheesy casserole that’s perfect for feeding a hungry crowd. Whether it’s a weekend brunch, a holiday morning, or a potluck classic—this dish delivers every time.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Why You’ll Love This Recipe
All-in-One Breakfast – Everything you love in one easy casserole.
Crowd-Pleaser – Perfect for big families, guests, or gatherings.
Hearty & Satisfying – Loaded with protein, carbs, and creamy goodness.
Make-Ahead Friendly – Assemble ahead and bake when ready.
Customizable – Swap cheese, meat, or add veggies for your perfect combo.

Ingredients You’ll Need

For the Casserole:

• 1 lb ground beef sausage (mild or spicy, your choice)
• 1 (26 oz) bag frozen shredded hashbrowns, thawed
• 1 cup shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• 1 tsp onion powder
• ½ tsp garlic powder
• Salt and black pepper to taste
• 1 (16 oz) can refrigerated biscuit dough (cut into quarters)

For the Gravy:

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk (warm)
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp ground sage (optional, for flavor boost)

Optional Garnish:

• Chopped fresh parsley
• Hot sauce or ketchup on the side

Tools You’ll Need

• Large skillet
• Whisk
• Saucepan
• Mixing bowls
• 9×13 inch baking dish
• Rubber spatula
• Aluminum foil

Step-by-Step Instructions

Step 1: Cook the Sausage

1. Heat a large skillet over medium heat.
2. Add ground beef sausage and cook until browned and fully cooked, breaking it up as it cooks.
3. Drain excess grease and set aside.

Step 2: Make the Gravy
4. In a medium saucepan, melt butter over medium heat.
5. Whisk in flour and cook for 1–2 minutes, stirring constantly to create a roux.
6. Slowly whisk in warm milk, making sure there are no lumps.
7. Add salt, pepper, and sage (if using), and continue whisking until the gravy thickens—about 4–5 minutes.
8. Remove from heat and stir in the cooked sausage.

Step 3: Assemble the Casserole
9. Preheat oven to 375°F (190°C).
10. In a large bowl, combine thawed hashbrowns, onion powder, garlic powder, cheddar cheese, mozzarella cheese, salt, and pepper.
11. Add half of the sausage gravy mixture to the hashbrowns and stir to combine.
12. Lightly grease a 9×13 inch baking dish. Spread the hashbrown mixture evenly in the bottom.
13. Evenly place the quartered biscuit dough on top of the hashbrowns.
14. Pour the remaining sausage gravy over the biscuits.

Step 4: Bake
15. Cover the casserole loosely with aluminum foil and bake for 25 minutes.
16. Remove the foil and bake an additional 15–20 minutes, or until the biscuits are golden brown and cooked through.
17. The top should be bubbling, and a toothpick inserted in a biscuit should come out clean.

Step 5: Garnish & Serve
18. Let the casserole cool for 5–10 minutes before slicing.
19. Garnish with chopped parsley and serve with hot sauce or ketchup if desired.

Tips for the Best Casserole
Thaw the Hashbrowns – This prevents extra moisture and uneven cooking.
Use Fresh Biscuits – Refrigerated dough rises best when cold but not frozen.
Even Layers – Spread your hashbrowns and gravy evenly for a uniform bake.
Don’t Skip the Gravy – It keeps everything creamy and adds loads of flavor.
Cover First – Baking covered ensures biscuits don’t burn before they’re cooked inside.

Serving Suggestions
Fresh Fruit – A side of melon or berries adds a sweet contrast.
Scrambled Eggs – For extra protein alongside your casserole.
Orange Juice or Coffee – Classic breakfast drinks to complete the meal.
Simple Green Salad – Light and fresh to balance the richness.

How to Store & Reheat

Storing:

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating:

• Oven: Bake at 350°F covered for 15–20 minutes or until warmed through.
• Microwave: Heat individual portions in 1-minute intervals until hot.
• Air Fryer: Reheat slices at 350°F for 5–6 minutes to revive biscuit crispiness.

Frequently Asked Questions

1. Can I make this casserole ahead of time?
   Yes! Assemble everything, cover, and refrigerate overnight. Bake fresh the next day.
2. What can I use instead of beef sausage?
   Turkey sausage or plant-based alternatives work just as well.
3. Can I add vegetables?
   Absolutely—try sautéed bell peppers, spinach, or mushrooms mixed into the hashbrowns.
4. Do I have to use canned biscuits?
   No, homemade biscuit dough can be used if preferred—just adjust baking time as needed.
5. Can I use cubed hashbrowns instead of shredded?
   Yes, just ensure they’re fully thawed and mixed well with the other ingredients.

Final Thoughts
This Biscuits & Gravy Hashbrown Casserole is the definition of comfort food. It brings together the best parts of breakfast into a single dish that’s rich, creamy, cheesy, and oh-so-satisfying. Whether it’s for a family brunch, holiday morning, or just because you’re craving something indulgent, this casserole hits the spot every time.

Make it once, and it’ll quickly become a household favorite. Share your photos and tag us—we can’t wait to see your version!

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Cuisine: American (Southern-style comfort food)

Nutritional Information (Per Serving):
Calories: 420 | Protein: 18g | Carbohydrates: 35g | Fat: 25g | Fiber: 2g | Sodium: 660mg

Print