Creamy Sausage Casserole with Biscuits

Ingredients

1 (12-oz.) pkg. HORMEL® Little Sizzlers® Pork Sausage Links

8 tablespoons butter

1/2 cup all-purpose flour

4 cups milk

1 (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained

1 (2-oz.) jar HORMEL® Bacon Pieces

1/4 teaspoon pepper

12 eggs

1 (5-oz.) can evaporated milk

1/2 teaspoon salt

1 (12-oz.) can Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits

Steps

• 1 Heat oven to 350°F. Lightly grease 13x9-inch (3-quart) glass baking dish. Crumble sausage into large saucepan. Cook over medium-high heat until sausage is browned and thoroughly cooked, stirring frequently. Remove sausage from saucepan; drain. Set aside.
• 2 In same large saucepan, melt 6 tablespoons of the butter. Add flour; stir with wire whisk until smooth. Cook over low heat for 1 minute, stirring constantly. Gradually stir in milk. Cook, stirring constantly until bubbly and thickened. Add cooked sausage, mushrooms, bacon pieces and pepper; mix well. Set aside.
• 3 In large bowl, beat eggs, evaporated milk and salt with wire whisk until well blended. Melt remaining 2 tablespoons butter in large skillet over medium heat. Add egg mixture; cook, stirring occasionally, until firm but still moist. 4. Pour 1/3 of sauce into greased baking dish. Top with half of egg mixture. Repeat layers. Top with remaining sauce.
• 4 Separate dough into 10 biscuits. Cut each into quarters. Place biscuit pieces, points up, over sauce.
• 5 Bake at 350°F. for 20 to 25 minutes or until mixture is thoroughly heated and biscuits are golden brown.