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.
cost per recipe: $7.76
The price is determined by the national average.
tablespoon olive oil
pound bulk pork sausage
large onion, chopped (about 1 cup)
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
cup frozen whole kernel corn, thawed
cup shredded Cheddar cheese
package (12 ounces) refrigerated biscuit dough (junior-sized, 10 biscuits)
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.