Here in the South we love our biscuits and gravy! I’ve been on a casserole binge for weeks. Casseroles are easier to cook for many in this summer heat. I hope you enjoy. 

Biscuits And Gravy Casserole

Ingredients

• 2 Cans Of Crescent Sheets

• 1 Pound Ground Breakfast Sausage

• 1/2 Pound Of Lean Ground Beef

• 4 Tablespoons Flour

• 1 Teaspoon Kosher Salt

• 1/2 Teaspoon Ground Black Pepper

• 3 Cups Of Half N Half

Instructions

Crusts:

1. Preheat oven to 400 degrees (F).

2. Prepare a small casserole dish (approximately 9×13) with cooking spray. Set aside.

3. Open Crescent Sheets

4. Layer first sheet on bottom and press to fit in prepared pan.

5. Bake for 10 minutes.

Gravy

In a heavy skillet, brown the ground breakfast sausage and beef over medium high heat until fully cooked.

Sprinkle the cooked meats with the flour.

Use a wooden spoon to stir flour into sausage until completely absorbed.

Lower heat to medium, and cook flour/sausage mixture for 3-5 minutes, stirring frequently.

Add half n half, and stir to combine.

Add sea salt salt and black pepper.

Stir frequently until mixture comes to a slight boil.

Taste, and adjust seasonings as desired. (I usually add more black pepper)

If the gravy is too thick, add a bit more cream until it is your desired consistency.

Pour gravy over the cooked Crescent sheet.

Layer the remaining uncooked Crescent sheet over the gravy.

Place casserole dish on a baking sheet, and bake for 20-25 minutes or until golden brown. If its start to over-brown, you can cover with foil for the last 10 minutes or so. Serve immediately with your breakfast menu.