{"id":361939,"date":"2026-05-28T09:54:57","date_gmt":"2026-05-28T09:54:57","guid":{"rendered":"https:\/\/som2nynetwork.com\/?p=361939"},"modified":"2026-05-28T09:54:57","modified_gmt":"2026-05-28T09:54:57","slug":"biscuit-and-gravy-casserole-frugal-hausfrau","status":"publish","type":"post","link":"https:\/\/som2nynetwork.com\/?p=361939","title":{"rendered":"Biscuit and Gravy Casserole – Frugal Hausfrau"},"content":{"rendered":"


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I have a guilty pleasure secret. I love Biscuits and Gravy. So I scoffed a bit when someone suggested I try a casserole version. I\u2019ve seen recipes over the years, but it wasn\u2019t until recently that I gave it a shot. Here\u2019s my version of Biscuit and Gravy Casserole.<\/p>\n

\"Biscuit<\/a><\/p>\n

Biscuit and Gravy Casserole<\/p>\n<\/div>\n


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Honestly, I hadn\u2019t tried it because I thought nothing could beat my original Biscuits and Gravy<\/a><\/em><\/span><\/strong> recipe on my site already. I was wrong! I\u2019d be eating crow over this one, but I\u2019d much rather eat biscuit & gravy casserole! I hope you will, too.<\/p>\n

About Biscuit and Gravy Casserole:<\/h2>\n

If you\u2019ve ever had a \u201cbubble up\u201d (sometimes called biscuit bake or bubble bake) casserole, it came on board not long after Pillsbury released canned biscuits. They were popular in the late 50s and early 60s, and new versions are still circulating. This is a simple variation of a Bubble Up Bake.<\/p>\n

Tell me if you\u2019re like me: I have this thing about casseroles. Cook good food, pile it together, and cook it again. I\u2019m always like, \u201cWhy?\u201d I\u2019ll tell ya why to make this one:<\/p>\n

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  1. While you do have to make the sausage gravy, you don\u2019t have to make the biscuits, and the gravy or the casserole can be made ahead and popped into the oven in the a.m.<\/li>\n
  2. It makes it so much easier not to be standing at the stove, juggling everything. Put it together, and you have time to fuss with the rest of your morning routine, setting the table and so on.<\/li>\n
  3. Somehow, that gravy melds into a craveworthy concoction. The biscuits form the base, and the top browns beautifully. The texture is amazing. And for some reason, there\u2019s no canned biscuit taste.<\/li>\n
  4. Serving is a breeze! No splitting biscuits, no mess, no fuss, no drips, no waiting for a plate to be assembled like when you make biscuits and gravy. Just toss it on the table and scoop it on a plate.<\/li>\n<\/ol>\n

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    \"Biscuit<\/a><\/p>\n

    Biscuit and Gravy Casserole<\/p>\n<\/div>\n

    Making Biscuit and Gravy Casserole:<\/h2>\n

    First thing, spray a 9 x 13\u2033 casserole. Cut each biscuit (from a large can) into quarters and toss in the bottom of the casserole. Scissors make this easy.<\/p>\n

    Then cook up the sausage until broken down into crumbles. The easiest way to do this is to add a couple of tablespoons of water to the bottom of the pan and use a wire potato masher. The water will fully evaporate; it just keeps the sausage from sticking to the bottom of the pan.<\/p>\n

    Once the sausage is cooked, determine if there is enough grease in the pan to make a gravy. Some sausages are so lean that if there isn\u2019t any visible fat, you will want to add just a little butter or oil. Then make gravy as usual \u2013 or almost usual. This is slightly thinner than a normal sausage gravy.<\/p>\n

    Make Ahead:<\/span><\/p>\n