Gravy And Biscuit Casserole With Ham And Gruyere
Ingredients
Sauce:
Ingredients, Sauce:
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
four cups entire milk, warmed
1 teaspoon salt
¼ teaspoon black pepper
1/3 cup packed grated Parmesan cheese
Biscuits:
Ingredients for Biscuits:
2 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chilly unsalted butter, minimize into small cubes
1 cup buttermilk, cold
Topping:
Ingredients:
– 1 (12-ounce) can refrigerated buttermilk biscuits, reduce into 1/2-inch cubes
– half cup chopped onion
– half cup chopped celery
– half cup chopped carrots
– half of cup all-purpose flour
– half cup (1 stick) unsalted butter, melted
– 1 (10.75-ounce) can condensed cream of mushroom soup
– 1 (10.75-ounce) can condensed cream of rooster soup
– 1 (12-ounce) can evaporated milk
– half of cup chopped cooked ham
– half of cup grated Gruyere cheese
– Salt and pepper to taste
Topping:
– 1/2 cup shredded cheddar cheese
– 1/4 cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
Instructions
Make the sauce:
In a big saucepan, soften the butter over medium warmth.
Whisk within the flour and cook for 1 minute.
Gradually whisk within the milk till easy.
Bring to a boil, then scale back warmth and simmer for 5 minutes, or till thickened.
Stir within the Gruyere cheese until melted.
Season with salt and pepper to taste.
Make the biscuits:
Instructions:
– Preheat oven to 400 degrees Fahrenheit.
– Spread shredded potatoes in a fair layer in the prepared baking dish.
– In a medium bowl, whisk collectively the milk, eggs, salt, and pepper.
– Pour the milk mixture over the potatoes and unfold evenly.
– Bake for 20 minutes, or until the potatoes are tender and the eggs are set.
– While the potatoes are baking, make the biscuits:
- In a big bowl, whisk collectively the flour, baking powder, baking soda, and salt.
- Cut the butter into the flour mixture until it resembles coarse crumbs.
- Stir in the buttermilk till the dough just comes together.
- Turn the dough out onto a flippantly floured surface and knead 5-6 occasions.
- Roll out the dough to a thickness of 1/2 inch.
- Cut out biscuits utilizing a 3-inch biscuit cutter.
- Place the biscuits on a frivolously greased baking sheet.
– Bake the biscuits for 12-15 minutes, or till golden brown.
– While the potatoes and biscuits are baking, make the gravy:
- Melt the butter in a large skillet over medium heat.
- Add the onion and celery and prepare dinner until softened.
- Add the flour and cook dinner for 1 minute.
- Gradually whisk in the milk until easy.
- Bring to a simmer and cook dinner till thickened.
- Stir in the ham and Gruyere cheese.
– To assemble the casserole, unfold the gravy over the potatoes.
– Top with the biscuits.
– Bake for 10 minutes, or until the biscuits are heated through.
– Serve immediately.
Assemble the casserole:
Assemble the casserole:
1. Preheat your oven to 350º F (175º C).
2. Grease a 9×13 inch baking dish.
3. Spread the biscuits in a good layer on the bottom of the dish.
4. Sprinkle the ham and gruyere cheese evenly over the biscuits.
5. Pour the sausage gravy and biscuit casserole over the biscuits.
6. Bake for 25-30 minutes, or till the gravy is bubbly and the cheese is melted and bubbly.
7. Let stand for five minutes earlier than serving.
Bake the casserole:
1. Preheat the oven to 350 degrees F (175 levels C).
2. Brown the ham in a big skillet over medium warmth.
3. Stir in the onion, bell pepper, and celery and prepare dinner until softened.
4. Add the flour and cook dinner for 1 minute.
5. Gradually whisk in the milk and bouillon. Bring to a boil, then scale back warmth and simmer for 5 minutes, or until thickened.
6. Stir within the Gruyere cheese and ham.
7. Pour the mixture right into a greased 9×13-inch baking dish.
8. Top with the biscuits.
9. Bake in the preheated oven for 30 minutes, or till the biscuits are golden brown.
10. Let stand for 10 minutes before serving.