Biscuits & Gravy Hashbrown Casserole

Ingredients:

1 can (16 ounces) refrigerated biscuits

1 pound breakfast sausage (pork or turkey)

1/4 cup all-purpose flour

2 cups milk

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon paprika

3 cups frozen hashbrowns (thawed)

1 1/2 cups shredded cheddar cheese

1/2 teaspoon dried parsley (for garnish)

Directions:

Preheat the Oven:

Set your oven to 375°F (190°C). Grease a 9×13-inch baking dish.

Cook the Sausage & Make the Gravy:

In a large skillet over medium heat, cook the sausage until browned and crumbled.

Sprinkle flour over the sausage and stir for 1 minute to coat.

Slowly pour in the milk, stirring constantly, until the mixture thickens into a creamy gravy (about 3-5 minutes).

Season with salt, pepper, garlic powder, onion powder, and paprika. Remove from heat.

Layer the Casserole:

Spread the hashbrowns evenly in the greased baking dish.

Pour half of the sausage gravy over the hashbrowns.

Sprinkle 1 cup