One Pan Cheddar Biscuits & Gravy Bake
Classic biscuits and gravy takes a little twist with the addition of cheese and sweet corn. Creamy mushroom soup eliminates the need for a roux and provides a delicious savory base for this bake. Arrange biscuits right over the mixture in an ovenproof skillet and let the fabulous flavor bake right in.
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Cooking Directions
- Heat the oven to 375°F.
- Heat the oil in a 10-inch oven-proof skillet over medium-high heat. Add the sausage and onion and cook for 10 minutes or until the sausage is well browned, stirring often to separate meat. Pour off any fat.
- Stir in the soup, milk, corn and cheese and cook until the mixture is hot and bubbling. Arrange the biscuits over the sausage mixture.
- Bake for 15 minutes or until the biscuits are golden brown.
Ingredients
- 1 tablespoon olive oil
- 1 pound bulk pork sausage
- 1 large onion, chopped (about 1 cup)
- 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
- 1 cup milk
- 1 cup frozen whole kernel corn, thawed
- 0.5 cup shredded Cheddar cheese
- 1 package (12 ounces) refrigerated biscuit dough (junior-sized, 10 biscuits)