Take-out Tuesday, Cheesy Corn & Sausage Biscuit Bake

the Painted Apron

6 years ago

I wish I could make a monster dish of this comforting casserole for all those suffering the effects of Hurricane Florence! The whole country is praying for you…

Several weeks ago I posted a chicken casserole type dish, Creamy Bacon Topped Chicken & Biscuits Bake, that we enjoyed so much I couldn’t wait to try another version…

The creamy cheesy sauce wraps the sausage and corn and marries with the biscuits into a swoon worthy comfort food casserole at it’s best

Make it for dinner, have it for lunch or brunch, but you’ve got to try it!

I might or might not have eaten it 3 nights in a row…

You can roast the corn and the sausage together on a sheet pan, removing the sausage after 30 minutes

A cheesy creamy sauce is simple to whip up with Condensed Cheddar Cheese Soup and sour cream

If you are anti condensed soup, I found a great substitute recipe base for all the popular Cream of condensed soups from Genius Kitchen here

It’s so easy to make your own!!

Mix everything but the biscuits together and then spoon the mixture over the biscuit pieces in the baking dish

Top with more grated cheese and refrigerate covered until ready to bake

It bakes up into a golden dream

The biscuits magically rise and bake under the creamy sausage and corn blanket

So easy cheesy good!

Note: you can easily substitute cooked

ground sausage, Italian sausage, hamburger, ham, chicken, pork

Substitute any cheese or vegetable, create you own combo!

Double recipe for more servings

Reheat leftovers covered at 350 for 20-25 minutes

Cheesy Corn & Sausage Biscuit Bake

comfort food at it's best!

Course Brunch, Main Course

Cuisine American, Southern

Keyword do ahead casserole, easy dinner, sausage and corn biscuit bake, sausage and corn casserole,, sausage corn bubble up

Prep Time 5

Cook Time 30

Servings 3

Ingredients

1 small can 5 count, biscuits
2 ears corn cooked*
5 breakfast sausage links cooked**
1/2 cup sour cream
1/2 can Condensed Cheddar Cheese Soup***
1 cup grated cheddar cheese
salt and pepper

Instructions

Cut biscuits into 1/4s and place in a greased or sprayed baking dish.
Cut sausage into small pieces.
Trim corn kernels from cobs and combine with sausage in a mixing bowl.
Combine soup and sour cream and add to mixing bowl with 1/2 of the grated cheese. Stir to mix.
Spoon sausage mixture over biscuit pieces in the baking dish and press down with the back of a spoon. Top with remaining cheese. Refrigerate at this point if desired before baking.
Bake at 350 for 25-30 minutes or until dough is cooked and dish turns golden.

Notes

*roast corn in husk in oven for 1 hour at 400 degrees

**roast sausage on parchment lined baking sheet at 400 degrees for 20-25 minutes, turning half way through cooking time. Drain on paper towels

***Substitute for Condensed Cheese Soup

1 cup milk

3 Tablespoons flour

3 Tablespoons butter

salt & pepper

1/4 tsp dry mustard

1/2 cup grated cheddar cheese

Melt butter in sauce pan. Stir in flour and seasonings and cook 1 minute. Slowly pour in milk, stirring constantly. When mixture begins to thicken add cheese and stir until mixture is thick and cheese has melted. You will only need 1/2 of this for this biscuit bake. Reserve remaining half for another use.