Sausage Biscuit Casserole

Hearty, and pretty quick and easy for a weeknight, especially if you use canned biscuits. Might I suggest you give my Tall, Flakey, Sexy Biscuit recipe a try? You will need…

● 2 lbs country sausage
● 3 cups chopped curly kale
● 2 cups cubed squash (butternut or acorn)
● 1 cup chopped vidalia onion
● 1 cup chicken or vegetable broth
● 1 TBS flour
● ¾ tsp crushed red pepper
● ½ tsp black pepper
● 1 package canned or homemade biscuits

Preparation

  1. Preheat the oven to 400 degrees. Brown the sausage in a large skillet, remove with a slotted spoon reserving the drippings in the pan.
  2. Add the chopped onion to the drippings and cook until softened, about five minutes.
  3. Sprinkle the onion with the flour, coating the onions and cooking the flour for about two minutes.
  4. Add in the broth, stir, and allow to thicken slightly.
  5. Add in the the squash and crushed red pepper, cover, stirring occasionally, for about 5-10 minutes, until the squash is softened slightly. 
  6. Add in the sausage and kale, and stir to combine. 
  7. Pour the mixture into a 9×13 baking dish and cover the top with biscuits, nestling them down into the sausage mixture slightly. 
  8. Brush the tops of the biscuit with a beaten egg, and sprinkle some extra black pepper over the tops. Bake at 400 degrees for 25-30 minutes or until the biscuits are cooked through and the squash is tender!

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