Copycat Bob Evans Sausage Gravy and Biscuit Casserole

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4.55 from 83 votes

Copycat Bob Evans Sausage Gravy and Biscuit Casserole

This copycat Bob Evans sausage gravy and biscuit casserole layers this rich biscuits with hearty, creamy gravy and cheddar cheese. This easy, 1-hour breakfast recipe will have your eaters coming back for seconds or even thirds!

Prep Time10

Cook Time50

Total Time1

Course: Breakfast

Cuisine: American

Servings: servings

Author: Jenny DeRemer

Cost: $1.56 per serving

Equipment

11x7-inch baking dish

Ingredients

1 pound bulk pork sausage
2 teaspoons canola oil
5 tablespoons unsalted butter
¼ cup all-purpose flour
3 cups whole milk
½ teaspoon Kosher salt or to taste
½ teaspoon ground black pepper or to taste
1 can refrigerated jumbo biscuits halved lenthwise, using a serrated knife to create 16 pieces
¾ cup green onion rough chopped, white and green parts
¾ cup sharp cheddar cheese shredded

US Customary - Metric

Instructions

Preheat oven to 350°F. Liberally spray an 11x7-inch baking dish with cooking spray. Line a large baking sheet with heavy gauge 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 refrigerated 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 ¼ 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 ¾ cup sharp shredded cheddar cheese.
Bake in the preheated oven for 35-40 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.

Notes

Substitutions for the pork sausage may be any type or brand of bulk or roll sausage you like.
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.
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.

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