One Pan Cheddar Biscuits & Gravy Bake
Classic biscuits and gravy takes a little twist with the addition of cheese and sweet corn. Creamy mushroom soup eliminates the need for a roux and provides a delicious savory base for this bake. Arrange biscuits right over the mixture in an ovenproof skillet and let the fabulous flavor bake right in.
Ingredients
1 tablespoon olive oil
1 pound bulk pork sausage
1 large onion, chopped (about 1 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 cup milk
1 cup frozen whole kernel corn, thawed
0.5 cup shredded Cheddar cheese
1 package (12 ounces) refrigerated biscuit dough (junior-sized, 10 biscuits)
1 pound bulk pork sausage
1 large onion, chopped (about 1 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 cup milk
1 cup frozen whole kernel corn, thawed
0.5 cup shredded Cheddar cheese
1 package (12 ounces) refrigerated biscuit dough (junior-sized, 10 biscuits)
Instructions
Heat the oven to 375°F.
Heat the oil in a 10-inch oven-proof skillet over medium-high heat. Add the sausage and onion and cook for 10 minutes or until the sausage is well browned, stirring often to separate meat. Pour off any fat.
Stir in the soup, milk, corn and cheese and cook until the mixture is hot and bubbling. Arrange the biscuits over the sausage mixture.
Bake for 15 minutes or until the biscuits are golden brown.
Heat the oil in a 10-inch oven-proof skillet over medium-high heat. Add the sausage and onion and cook for 10 minutes or until the sausage is well browned, stirring often to separate meat. Pour off any fat.
Stir in the soup, milk, corn and cheese and cook until the mixture is hot and bubbling. Arrange the biscuits over the sausage mixture.
Bake for 15 minutes or until the biscuits are golden brown.
One Pan Cheddar Biscuits & Gravy Bake
Classic biscuits and gravy takes a little twist with the addition of cheese and sweet corn. Creamy mushroom soup eliminates the need for a roux and provides a delicious savory base fo...
Directions
Print
Heat the oven to 375°F.Heat the oil in a 10-inch oven-proof skillet over medium-high heat. Add the sausage and onion and cook for 10 minutes or until the sausage is well browned, stirring often to separate meat. Pour off any fat.Stir in the soup, milk, corn and cheese and cook until the mixture is hot and bubbling. Arrange the biscuits over the sausage mixture.Bake for 15 minutes or until the biscuits are golden brown.
Ingredients
1 tablespoon olive oil1 pound bulk pork sausage1 large onion, chopped (about 1 cup)1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup1 cup milk1 cup frozen whole kernel corn, thawed0.5 cup shredded Cheddar cheese1 package (12 ounces) refrigerated biscuit dough (junior-sized, 10 biscuits)
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