Description

This hearty brunch bake layers golden, cheesy hash browns under flaky buttermilk biscuits, all smothered in a savory sausage gravy. It’s the ultimate comfort-food mashup—perfect for feeding a crowd on weekend mornings or turning breakfast into a crowd-pleasing feast.

Ingredients

Scale

For the Cheesy Hash Brown Casserole

1 (30 oz) bag frozen shredded hash browns, thawed
1 (10.5 oz) can cream of mushroom soup (or cream of chicken)
1 cup sour cream
1½ cups shredded sharp cheddar cheese, divided
½ cup grated Parmesan cheese
¼ cup melted butter
1 small onion, finely diced
2 garlic cloves, minced
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika (optional)

For the Buttermilk Biscuits

2 cups all-purpose flour
1 Tbsp baking powder
1 tsp sugar
½ tsp salt
6 Tbsp cold unsalted butter, cut into cubes
¾ cup buttermilk (plus extra to brush)

For the Sausage Gravy

1 lb breakfast sausage (mild or spicy), crumbled
3 Tbsp unsalted butter
3 Tbsp all-purpose flour
2½ cups whole milk (warmed)
½ tsp salt (or to taste)
¼ tsp black pepper
Pinch of cayenne or red-pepper flakes (optional)

Garnish (optional)

Chopped fresh chives or parsley
Extra shredded cheddar

Instructions

1️⃣ Preheat & prep:
Preheat oven to 375 °F (190 °C). Lightly grease a 9×13″ baking dish.

2️⃣ Make the hash brown layer:
In a large bowl, stir together the thawed hash browns, cream soup, sour cream, onion, garlic, half of the cheddar (¾ cup), Parmesan, melted butter, salt, pepper, and smoked paprika. Spread evenly in the prepared dish.

3️⃣ Mix & bake the biscuits:
In a medium bowl, whisk flour, baking powder, sugar, and salt. Cut in the cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Stir in buttermilk just until the dough comes together. Drop spoonfuls (about 8 biscuits) evenly over the hash brown layer. Brush biscuit tops with a little extra buttermilk. Bake uncovered 25 minutes, until biscuits are puffed and lightly golden.

4️⃣ Prepare the sausage gravy:
While the casserole bakes, heat a large skillet over medium. Add the crumbled sausage and cook until no pink remains, breaking it up. Use a slotted spoon to transfer sausage to a plate, leaving drippings in the pan. Stir in the butter until melted, then whisk in the flour to make a roux. Cook 1 minute, stirring. Gradually whisk in the warm milk, scraping up any browned bits. Simmer, stirring frequently, until thickened, about 5 minutes. Stir the sausage back in, season with salt, pepper, and cayenne if using, then keep warm over low.

5️⃣ Finish the casserole:
Remove the casserole from the oven when biscuits are golden and hash browns are bubbly. Let rest 5 minutes.

6️⃣ Serve:
Spoon generous portions onto plates or a serving platter. Ladle hot sausage gravy over each serving. Sprinkle with remaining cheddar and chopped chives.

Notes

Make-Ahead: Assemble casserole through step 3, cover, and refrigerate up to 8 hours. Bake from cold, adding 5–10 minutes.
Casserole Variations: Stir in 1 cup cooked chopped bacon or diced ham with the hash browns for extra savor.
Gravy Swap: Use turkey or pork sausage to change flavor—ground breakfast sausage is best for texture.
Lightened Up: Substitute half-and-half for some milk in the gravy and use reduced-fat sour cream.
Gluten-Free: Use GF cream soup, GF flour for biscuits and gravy, and ensure dairy substitutes are GF.
Storage: Store leftovers in separate containers (casserole and gravy) in the fridge up to 3 days. Reheat casserole in a 350 °F oven; rewarm gravy gently on the stovetop, thinning with milk if needed.

Prep Time: 20 min
Cook Time: 30 min