Cheesy Hash Brown Casserole with Biscuits and Sausage Gravy

There’s something undeniably satisfying about a breakfast-for-dinner casserole that layers crispy hash browns with savory sausage gravy and finishes with fluffy biscuits. This Cheesy Hash Brown Casserole with Biscuits and Sausage Gravy brings together all your morning favorites into one indulgent dish—perfect for feeding a crowd, easing into a relaxed weekend, or simply treating yourself to ultimate comfort food.

I first tested this recipe on a chilly Saturday morning when I wanted to impress friends without spending hours in the kitchen. The result was a hit: golden hash browns seasoned with sautéed onions and peppers, topped by silky, peppery sausage gravy, and crowned with ready-to-bake biscuits that emerge fluffy and crisp. A final sprinkle of turkey bacon adds crunch and a hint of smokiness. Best of all, most of the work happens on the stovetop, leaving just one dish to pop into the oven.

In Part 1, we’ll cover gathering your ingredients, preparing the hash-brown base, cooking the sausage, and building the roux that forms the backbone of the gravy. These foundational steps set you up for a stress-free finish in Part 2, where we’ll thicken the gravy, layer the casserole, top with biscuits, and bake to bubbling, golden perfection.

Ingredients

For the Hash Brown Layer

• 1 (30 oz) bag frozen shredded hashbrowns, thawed
• 3 Tbsp unsalted butter, melted
• 1 small yellow onion, finely diced
• 1 green bell pepper, diced
• ½ tsp garlic powder
• Salt & pepper, to taste

For the Sausage Gravy Roux

• 1 lb (450 g) beef breakfast sausage, casing removed
• 3 Tbsp unsalted butter
• 3 Tbsp all-purpose flour

Cook’s Tip: Thaw the hashbrowns in the refrigerator overnight or spread them on a rimmed baking sheet for 20 minutes before you start. This prevents excess water from diluting the butter and seasonings.

STEPS

1. Preheat and Prepare
   Preheat your oven to 375 °F (190 °C) and lightly grease a 9×13-inch baking dish. A quick coat of nonstick spray or butter ensures the casserole releases cleanly and the biscuits don’t stick.
2. Prep the Hash Browns
   In a large mixing bowl, toss the thawed hashbrowns with 3 Tbsp melted butter, the diced onion, diced bell pepper, ½ tsp garlic powder, and a generous pinch of salt and pepper. Spread this mixture in an even layer across the bottom of the prepared baking dish. The melted butter adds flavor and helps the hashbrowns crisp at the edges as they bake.

1. Cook the Sausage
   Heat a large skillet over medium heat. Add the 1 lb beef breakfast sausage, breaking it up with a wooden spoon or spatula. Cook for 5–6 minutes, stirring occasionally, until the sausage is browned and fully cooked. Transfer the sausage to a bowl, leaving the drippings in the pan—these flavorful fats are the foundation for your gravy.

1. Make the Roux
   To the sausage drippings, add 3 Tbsp unsalted butter and melt over medium heat. Sprinkle in 3 Tbsp all-purpose flour and whisk continuously for 1–2 minutes, until the mixture turns a light golden color. This roux will thicken the milk in the next stage, creating a smooth, velvety gravy.

Finishing the Sausage Gravy, Layering, and Baking

STEPS

5. Build the Gravy
   Gradually pour 2 cups whole milk into the roux, whisking constantly to prevent lumps. Stir in ½ tsp dried sage, ½ tsp onion powder, and season with salt and plenty of freshly ground black pepper. Continue to simmer, whisking occasionally, until the gravy thickens enough to coat the back of a spoon (about 3–4 minutes).

5. Combine Sausage and Gravy
   Return the cooked sausage to the thickened gravy and stir until the meat is evenly distributed. Remove the skillet from the heat.

5. Layer the Casserole
   Pour the sausage gravy over the prepared hash-brown base, spreading gently to ensure full coverage. The gravy will seep into the potatoes and peppers, melding the flavors.
6. Top with Biscuits
   Open the tube of refrigerated buttermilk biscuits and arrange them—whole or halved—on top of the gravy, spacing them evenly. The biscuits will puff and brown, creating a golden “lid” for your casserole.
7. Bake
   Place the casserole in the preheated 375 °F (190 °C) oven and bake for 20–25 minutes, until the biscuits are deeply golden and the edges of the gravy bubble around the dish.
8. Garnish and Serve
   Remove the casserole from the oven and immediately sprinkle the crumbled turkey bacon over the hot biscuits. Let the dish rest for 5 minutes to allow the gravy to set slightly, then scoop generous portions—hash brown layer, creamy sausage gravy, and fluffy biscuit—onto each plate.

Helpful Variations and Tips

• Cheese Boost: Stir 1 cup shredded cheddar into the hash brown layer before baking for an extra cheesy interior.
• Sausage Swap: Use spicy pork sausage or a breakfast sausage blend for a different flavor profile.
• Vegetable Add-In: Fold in 1 cup frozen peas or diced cooked carrots to the hash brown mixture for added color and nutrition.
• Make-Ahead: Assemble through Step 7, cover tightly, and refrigerate up to 12 hours. Bake straight from the fridge—allow an extra 5 minutes cooking time.
• Gluten-Free Adaptation: Substitute a gluten-free flour blend for the roux and use gluten-free biscuits; verify all seasonings are certified gluten-free.
• Crispier Biscuits: For an extra-crisp top, brush the biscuit crowns with melted butter midway through baking.

FAQs and Conclusion

Q1: Can I assemble this casserole ahead of time?
Absolutely. You can complete through Step 7—pouring the gravy over the hash browns—then cover tightly and refrigerate for up to 12 hours. When you’re ready, top with biscuits and bake as directed, adding about 5 extra minutes to the bake time if starting from cold.

Q2: What’s the best way to store and reheat leftovers?
Allow leftovers to cool, then transfer to an airtight container and refrigerate for up to 3 days. Reheat in a 350 °F oven for 10–12 minutes, or microwave individual portions—though oven reheating helps maintain biscuit texture.

Q3: How can I prevent the hash browns from becoming watery?
Ensure your hash browns are fully thawed and well drained before tossing with butter. If they release excess moisture, pat them lightly with paper towels. Thickening the gravy to the consistency of heavy cream also helps keep the layers distinct.

Q4: Can I use homemade biscuits or a different crust?
Yes. A batch of your favorite scratch biscuit dough, drop biscuits, or even refrigerator roll-out pizza dough cut into rounds works beautifully. Adjust bake time if your biscuits are larger or dough is heavier.

Q5: How do I control the richness of the gravy?
For a lighter gravy, substitute half the whole milk with low-fat milk or use half-and-half instead of cream. You can also reduce the butter in the roux by 1 tablespoon without compromising texture.

Q6: What other add-ins complement this casserole?
Sautéed bell peppers, chopped spinach, or a handful of frozen peas stir nicely into the hash-brown layer. A sprinkle of crumbled cooked bacon or shredded cheddar on top elevates both flavor and presentation.

Conclusion

This Cheesy Hash Brown Casserole with Biscuits and Sausage Gravy delivers a triple-layered comfort-food experience: crisp-tender hash browns, creamy sage-kissed sausage gravy, and pillowy golden biscuits crowned with turkey bacon. Its one-dish preparation and make-ahead flexibility make it ideal for weekend brunches, holiday breakfasts, or a cozy weeknight treat. Whether you stick to the classic recipe or customize with your favorite meats, cheeses, and vegetables, this crowd-pleasing bake transforms simple ingredients into an unforgettable meal. Give it a try, share your favorite variations, and enjoy every hearty, cheesy, biscuit-topped bite!

Print