INGREDIENTS:
- 1 lb sausage
- 1/2 cup white onion, diced
- 1 clove garlic, finely chopped or minced
- 16 oz can diced tomatoes (not drained)
- 4 oz. can mushroom pieces (not drained)
- 1 tsp. oregano
- 1/2 tsp. basil
- salt & pepper to taste
- 2 tbs. flour
- 1 can biscuits
- 1 cup shredded mozarella cheese
REGARDING THE INGREDIENTS:
The sausage should be breakfast sausage in a tube. You can use ‘hot’ or ‘sage’ varieties but just plain sausage makes for a great casserole. It is better to buy a name brand like Jimmy Dean as I’ve found they do actually taste better. The biscuits are best if they’re the Pillsbury ‘flaky’ variety. They should come in a can of 10-12.
DIRECTIONS:
- Preheat oven to 400 deg.
- Cook sausage in 10-in or 12-in skillet. While cooking make sure and break the sausage down into the smallest chunks possible. You want the finished product to look like ground beef, not like sausage patties. Drain grease, and return to skillet.
- Sauté onion and garlic in skillet with sausage for several minutes, until softened.
- Add tomatoes and mushrooms along with their juices from the can. Add spices and heat until bubbling. Salt and pepper to taste. Sprinkle flour over mixture and stir until thickened.
- Reduce heat to simmer while you cut the biscuits into quarters.
- Pour sausage into casserole, arrange biscuits on top and sprinkle with cheese.
- Bake 12 to 16 minutes or until biscuits are puffed and cheese is slightly brown.