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READY IN 1 hr

Father's Day Casserole

Read Reviews (12)

"My daughter and I created this for Father's Day. It is easy to make in a short amount of time." — ddfly17

Ingredients Edit and Save

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Original recipe makes 1 9x13-inch baking dish Change Servings

1 (16 ounce) package bulk pork sausage
3 cups frozen hash brown potatoes, thawed
1/4 cup milk, or as needed

1 (16 ounce) can refrigerated buttermilk biscuit dough (such as Pillsbury Grands!®)
1 1/2 cups shredded Mexican cheese blend
5 eggs

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Directions

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink, about 5 minutes. Drain and discard any excess grease. Stir in the hash brown potatoes, cooking and stirring until potatoes are browned, about 5 minutes more.
Line the bottom of the prepared baking dish with a layer of buttermilk biscuits, splitting the biscuits in half to completely cover the dish. Spread the sausage and hash brown mixture evenly over the biscuits, and sprinkle the Mexican cheese on top. Whisk together the eggs and milk in a bowl, and pour over the cheese.
Bake in the preheated oven until the eggs set, about 25 minutes.

Kitchen-Friendly View

PREP 20 mins
COOK 40 mins
READY IN 1 hr

Footnotes

Editor's Note:
Season hash browns and egg mixture with salt and pepper to taste.

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This was a good recipe, but admittedly I did tweak it a bit. I think the problem was that no seasoning was suggested. Even then, it would have been good I'm sure. I cooked the sausage with onions and garlic, which I just about always add onions and garlic to everything anyway. Also I covered it and baked it 40 minutes, then uncovered and baked it an additional 15 minutes. It came out fine and not soggy. I didn't have Mexican cheese, so I used what I had which was sharp cheddar. It was really good. I think the next time I'll add some mustard to it as well. Thanks for sharing!

—MagnoliaSouth

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Most Helpful Critical Review

Jun 15, 2012

My husband and I did not care for this recipe...i followed the directions and the biscuits were not done..they were still doughy..

—lbworggah

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13 Ratings

Jun 15, 2012

I did not care for this recipe.

—Nicki

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Nov 23, 2010

I have this in the oven now. I added onion the the sausage and I also added a can of mushroom soup to the eggs as well as green peppers and a can of sliced mushrooms. I also used sharp chedder and I accidently put it on top of the eggs, but I am sure it will turn out great!

—Weimdogs

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Nov 22, 2010

My husband and I were looking for something a little different to make for dinner one night and I came across this recipe. Although it did not receive rave reviews, we tried it anyway. We used bacon rather than sausage and added dried mustard and Tony's seasoning in the egg mixture. We baked it for about 30 minutes and it really turned out pretty good! We have 3 kids and they all cleaned their plates. I might add an egg next time as it was a tad bit dry.

—MrsQuinn

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Dec 13, 2011

After making a few changes my husband and I found this recipe quite delicious. First, I pre-baked the biscuits for 15 minutes. After baking, I cut them in half and lined the bottom of the pan. After cooking the sausage (I used maple flavor) I added a small white onion and green pepper (both chopped small) to the skillet. I let them cook together for a few minutes before adding the hashbrowns. I also added a few seasonings such as Simply Organic All-Purpose Seasoning, Spike, ceyenne pepper, and black pepper. I did add a few extra eggs and baked at 375. It turned out great!

—Natalee

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Jun 06, 2012

I added more seasoning and found it needed even more.. I used crescent rolls and prebaked so I didn't have the soggy problem, I used homemade chorizo in this. It did need more eggs. I think the dish has too many potatoes or needed even more eggs.. it was very dense. Also needed a vegetable or more meat.. something..

—LindaT

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Mar 03, 2013

I have served this casserole twice. The second time I used the hash browns with peppers and onions, and I added salt and pepper to the egg mixture before pouring it over the top. We liked it the first time, but the second time was better!

—Bwebster

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Nutrition

Calories
369 kcal
18%

Carbohydrates
24.1 g
8%

Cholesterol
113 mg
38%

Fat
24 g
37%

Fiber
0.7 g
3%

Protein
14.5 g
29%

Sodium
884 mg
35%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Father's Day Casserole

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 369
Calories from Fat: 216

% Daily Value *
Total Fat 24g 37 %
Saturated Fat 9.7g 49 %
Cholesterol 113mg 38 %
Sodium 884mg 35 %
Potassium 304mg 9 %
Total Carbohydrates 24.1g 8 %
Dietary Fiber 0.7g 3 %
Protein 14.5g 29 %
** Sugars 3.1g
Vitamin A 7 %
Vitamin C 3 %
Calcium 19 %
Iron 19 %
** Thiamin 38 %
** Niacin 35 %
** Vitamin B6 10 %
** Magnesium 6 %
** Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.