Biscuits & Gravy Casserole
adapted from Cuisine at Home Magazine
8 refrigerated biscuits (not cooked but split in half as if you are going to butter them)
1/2 -1 lb sausage, browned and drained
1 cup milk
1 cup cream
1 cup grated cheese (did not do)
2 cups milk
seasonings, as desired
Melt butter in a medium saucepan. Sprinkle in flour; whisk until smooth. Add milk. Bring to a boil until thickened. Season. Keep warm until serving time.
In a small greased pan (about 7x5) place half of the biscuit halves. Sprinkle generously with meat about half. Then half of cheese. Top with remaining halves of biscuits sprinkle with more meat and cheese. In another bowl whisk together milk, cream and eggs. Pour over all the biscuit mixture. I refrigerated overnight at this point. If refrigerated bring to room temperature. Bake at 375 for about 30 minutes until golden brown and puffy and peeling away from sides of pan. Serve with a generous scoop of gravy.