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 fo...
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.
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)
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