Sausage Biscuit & Gravy Hashbrown Casserole

Sausage Biscuit & Gravy Hashbrown Casserole 1 (16 ounce) roll breakfast sausage 1 tablespoon vegetable oil 1 (30 ounce) bag frozen hashbrowns 1 bunch green onions, save a little for garnish Salt & Pepper, to taste 4 cups of your homemade sausage gravy or 1 package of dry gravy mix 1 can (8 biscuits) Grands Homestyle Butter Tastin' biscuits (next time I will use Grands Jr) 1 cup shredded cheese Heat oven to 350° In a skillet, add vegetable oil and get hot. Add hashbrowns and most of the green onions, saving a little for garnish if desired. Cook 10 minutes, stirring occasionally. You just want to brown them somewhat. When finished put them into a seperate bowl. Season with salt & pepper. In the same skillet, add sausage, breaking up in small pieces and brown until done, 145° Remove sausage from skillet with a slotted spoon, onto a paper towel, saving the sausage grease and bits in the skillet for your gravy. Prepare the gravy. Make your own homemade or follow the directions on packet gravy. Here is my homemade gravy recipe and I doubled this for this recipe: 3 tablespoons flour 3/4 cup milk or more if gravy is to thick salt & cracked black pepper to taste Add flour to skillet with sausage drippings and whisk, making a roux. Add the milk, salt, pepper and heat on medium-high whisking constantly 3 minutes or until desired consistency. If it is to thick, add a little more milk. Spray a 9x13 casserole dish and add ½ of the potato mixture. Place biscuits on top and add the rest of the potatoes, sausage and gravy. Top with cheese. Bake 40-45 minutes. Let the casserole rest 10 minutes before serving. It is really hot in the middle. Garnish with green onion.