A copycat Bob Evans Sausage Gravy recipe is layered with refrigerated biscuits in a casserole that’ll have eaters coming back for seconds!
All images and text ©Jenny DeRemer for Not Entirely Average, LLC
Copycat Bob Evans Sausage Gravy and Biscuit Casserole Recipe
Grab your bag of all-purpose flour and a large skillet, because we’re making my copycat version of Bob Evans’ sausage gravy recipe! Once we’ve achieved hot sausage gravy greatness, the mixture will be used to layer and build a fabulous homemade sausage gravy and hot biscuits casserole.
The resulting sausage, biscuit, and gravy bake is not only my way of paying homage to Bob Evans restaurants everywhere, but also a great little casserole for your family’s Brunch, weekend all-day breakfast grub, or breakfast for dinner.
Try this Bob Evans Sausage Gravy recipe once, and it’s sure to become one of your family’s favorites because it’s so quick and easy to prepare. It also re-heats well in the event you’re after leftovers!
Do You Have What’s Needed to Make My Copycat Bob Evans Sausage Gravy and Biscuit Casserole Recipe? Check The List!
- Bob Evans brand pork breakfast sausage roll
- canola oil
- unsalted butter
- all-purpose flour
- whole milk
- Kosher salt
- black pepper
- cooking spray
- canned refrigerated jumbo biscuits
- green onions
Who Is Bob Evans?
Bob Evans (born Robert Lewis Evans, May 30, 1918 – June 21, 2007) was an American restaurateur who founded a restaurant chain bearing his name. Bob Evans restaurants opened across the United States beginning with their first in 1962. Both the man and his restaurants were marketers of his company’s brand of pork sausage products.
Mr. Evans made sausage on his southeastern Ohio farm initially only to serve at a small diner Mr. Evans owned in nearby Gallipolis, Ohio. Popularity mounted quickly however, and both the sausage brand as well as the Bob Evans name became synonymous with his family-style dining establishments.
Among the MANY popular items to choose from on the Bob Evans menu, the most popular breakfast item is a buttermilk biscuit topped with an egg any way and Bob Evans famous sausage, smothered in creamy country gravy, and heaps of melted cheddar cheese. It’s a literal farmhouse feast in every sense of the word.
Is This Homemade Bob Evans Sausage Gravy Recipe as Good as The Original?
Do you know what I think? BETTER! Look, nothing will replace the food lovers experience of dining out, being waited on with a smile, and being served a piping hot plate of amazing breakfast and really good cups of coffee.
But the easy way to enjoy the hearty breakfast favorite I’ve just described along with this delicious gravy is use my copycat recipe and some simple ingredients to build a biscuit casserole. Rather than a biscuits recipe, use canned refrigerated biscuits for this easy casserole.
Bob Evans Sausage Gravy is mild in flavor which makes it great to prepare for a large group. When I’m expecting a Brunch crowd for a holiday, or having everybody to my place after church, I serve this with hash browns or home fries on the side, and pick an easy egg style I know everybody will love.
There is no wrong way to enjoy a wonderful sausage gravy, so I feel sure this biscuit casserole would have passed muster with Bob Evans himself! If you want to forgo the casserole part of this recipe, opt instead for baking up the biscuits according to the package directions and spoon the thick gravy over top to enjoy.
How To Make Bob Evans Sausage Gravy Recipe?
Before embarking on the sausage gravy portion of this recipe, decide if you will in fact be following through and making this into the sausage Gravy and biscuit casserole recipe intended. If you are, you’ll first need to spray liberally an 11 x 7-inch baking dish with cooking spray.
Set this prepared baking dish aside and preheat your oven to 350°F while you assemble some darn good sausage gravy!
What Is the Best Sausage to Use?
Why Bob Evans’ brand sausage of course! Pick up a one pound original recipe sausage roll from your grocer’s refrigerated case. We are making pork sausage gravy, but if you are unable to consume pork, feel like you may use any type or brand of roll sausages you like.
I recently found a new kind of sausage, a lean sausage, at my local farmers market. It’s quickly become among my family’s favorites, so use what resonates with YOUR eaters.
In a medium skillet over medium heat, brown sausage breaking up large pieces into smaller pieces as you go. Cook the sausage until no pink remains.
Drain the sausage onto paper toweling and wipe the skillet clean. Too much grease (as does too much salt) spoils easy recipes like this one in an instant, so be mindful to drain well and use unsalted butter in the next step.
How To Make a Roux?
Place the skillet back over the heat. Add the unsalted butter to the skillet and allow it to melt. Turn the heat to medium-high.
Next add in the flour and whisk constantly for a full minute to ‘cook out’ the raw flour taste and smell. Whisk in the milk, salt, and black pepper and bring to a boil whisking constantly for 2 minutes.
Remove the skillet from the heat and add the well-drained sausage back into the pan and give everything a good stir.
How To Layer the Biscuits and Gravy?
Line a large baking sheet with aluminum foil and place the prepared baking dish atop. There is every chance of bubble-over, so you want to preserve your oven and baking sheet by using the foil.
Refrigerated biscuits generally come 8 to a can. You’ll need to use a serrated knife to slice each raw biscuit in halve lengthwise. If you’re wondering, I do not use Bob Evans biscuits in this dish, rather a refrigerated brand that my family enjoys a little more.
Lay an even layer of 8 halves in the bottom of the prepared baking dish. Spoon half the homemade Bob Evans sausage gravy recipe over the layer of biscuits followed by handfuls of chopped green onions, at least 1/4-cup.
Repeat the layers beginning with the remaining biscuit halves, the sausage gravy, remaining chopped green onions, and then finish with 3/4-cups sharp shredded Cheddar cheese.
How Long to Bake This Casserole?
Pop the casserole into the preheated oven for 35 to 40 minutes. Due to the density of the sausage gravy, you need to give the biscuit halves on the bottom layer ample time to rise and bake thoroughly.
I go the full 40 minutes or until the top is nicely golden and the gravy and cheese are bubbling. Use the 40 minutes to bake up home fries or scramble a mess of eggs. Place hot sauce on the table for those who will want to ‘heat up’ their breakfast.
If You Like This Recipe…
…you might also like:
- Cheddar Bay Breakfast Casserole with Sausage and Eggs
- Oven Baked Home Fries Recipe with Sausages and Sunny Eggs
- Best Southern Ham Gravy with Cheesy Biscuits and Eggs
- Cornmeal Biscuits with Country Sausage and Watermelon Rind Preserves
- Savory Sausage Bread Pudding with Roasted Butternut
Copycat Bob Evans Sausage Gravy and Biscuit Casserole Recipe
- 11 x 7-inch baking dish
- large rimmed baking sheet
- heavy gauge aluminum foil
- large skillet
- serrated knife
- cooking spray
- 1 pound bulk pork sausage
- 2 teaspoons canola oil
- 5 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon Kosher salt or to taste
- 1/2 teaspoon ground black pepper or to taste
- 1 can refrigerated jumbo biscuits halved lenthwise using a serrated knife to create 16 pieces
- 3/4 cup green onion rough chopped, white and green parts
- 3/4 cup sharp Cheddar cheese shredded
- Preheat oven to 350°F. Liberally spray an 11 x 7-inch baking dish with cooking spray. Line a large baking sheet with heavy gague aluminum foil and place the prepared baking dish atop.
- Warm the canola oil in a medium skillet over medium heat. Add the sausage and brown, breaking up large pieces into smaller pieces as you go. Cook the sausage until no pink remains. Drain the sausage onto paper toweling and wipe the skillet clean.
- Place the skillet back over heat and add the unsalted butter to melt. Turn the heat to medium-high and add the flour and whisk constantly for a full minute. Whisk in the milk, salt, and black pepper and bring to a boil whisking constantly for 2 minutes. Remove the skillet from the heat. Add the well-drained sausage back into the pan and stir to combine.
- Cut the biscuits in half lengthwise to create 16 pieces (most regrigerated canned biscuits come 8 to a can). Lay 8 halves in the bottom of the prepared baking dish. Spoon half the sausage gravy over the layer of biscuits followed by 1/4-cup of the chopped green onions. Repeat the layers beginning with the remaining biscuit halves, the sausage gravy, remaining chopped green onions, and then finish with 3/4-cups sharp shredded Cheddar cheese.
- Bake in the preheated oven for 35 to 40 minutes or until the top is nicely golden and the gravy and cheese are bubbling.
- Serve hot alongside eggs, home fries or hash brown potatoes, or alone.
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