Name: Biscuits and Gravy Casserole
Total time: 1 h 10 min
Ingredients: 1 lb. ground pork sausage; 1 cup chopped white onion (from 1 small onion); 1 cup chopped red bell pepper (from 1 small bell pepper); 1 Tbsp. pure maple syrup; 3/4 tsp. kosher salt; 1/2 tsp. crushed red pepper; 1/4 cup all-purpose flour; 3 cups whole milk; 4 oz.s Monterey Jack cheese, shredded (about 1 cup); Cooking spray; 1 (25-oz.) pkg. frozen buttermilk biscuits (such as Pillsbury Grands); 1 Tbsp. unsalted butter, melted; Chopped fresh flat-leaf parsley

Step 1
Preheat oven to 375°F. Heat a large nonstick skillet over medium. Add sausage, onion, and bell pepper; cook, stirring often, until sausage is nicely browned and crumbled and vegetables are soft, about 8 minutes. Stir in maple syrup, and season with salt and red pepper.

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Step 2
Top sausage mixture with flour; cook, stirring constantly, until flour has been absorbed, about 1 minute. Slowly stir in milk; cook, stirring often, until thickened and bubbly, about 10 minutes. Stir in cheese; cook, stirring constantly, until cheese is melted, about 1 minute.
Step 3
Transfer mixture to a lightly greased (with cooking spray) 13- x 9-inch baking dish. Arrange 12 biscuits on top of sausage mixture, spacing out as evenly as possible. Brush tops of biscuits evenly with melted butter. Bake in preheated oven until biscuits are golden brown and gravy is bubbly, about 30 minutes. Remove casserole from oven, and let stand 10 minutes before serving. Garnish with parsley.

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