Tuesday, May 24, 2011

Sausage & Cream Cheese Crescent Casserole Recipe *Edited to Add/Change*


*Edited since original*

NOW TITLED: Sausage & Cream Cheese Crescent Casserole because once this recipe unexpectedly took off on Pinterest, it was shocking how many people were upset about the title because they felt it was misleading {originally "Sausage Biscuit & Gravy Casserole"}.

First, calm down everyone. This was a recipe from my sister-in-law Becca and we just called it that for ourselves. It was never meant to be misleading! We just generically called it that for fun, because to us it tastes similar enough to sausage biscuits and gravy that it was fun to call it that. I can see how everyone who is used to this taste would think that this recipe is way too different, but again, it was just meant to be a "substitute" of sorts at home when we can't get the real thing.

Second, I love the ideas you've all had for this! Becca got this idea from someone else and we just both loved it the way it was. But you can certainly do other things with it! Here are some of the ideas from the comments:

- replace cream cheese with sausage gravy [or just cut cream cheese in half and add the gravy]
- add cheese on top of the sausage/onion/cream cheese mixture
- add eggs, pioneer gravy, 1/4 more onion, and double the cream cheese so it's all thicker [a family tried this and loved it!]
- double the sausage and cream cheese in order to make it thicker

All of these ideas sound yummy! My hubby and I love it just the way it is, as does Becca & her family, so we didn't even think about altering it. But the ideas sound good and we'll have to give them a whirl sometime, for sure!

Also, one commenter asked if they scrambled uncooked eggs for this, would they just pour the recipe over the mixture and bake it that way, or would they need to cook the eggs up first and then pour it over? Another commenter said you'd need to do scrambled cooked eggs if you want the layered effect because otherwise the eggs would just run into the mix and make it a different type of casserole.

One final thing, I recently experimented with this more and I show my revised recipe/experiment below the original recipe, at the bottom of this post.

Thanks again for coming! Now back to the original recipe/post....

******

Last night, I gave a recipe a whirl that I got from my sis-in-law {and cooking extraordinare!} Becca. It was amazing!

If you like biscuits & gravy even remotely, you have to try this!

Sausage Biscuit & Gravy Cream Cheese Crescent Casserole:

1 lb pork sausage
1 onion {size to your preference}
1 8 oz pkg softened plain cream cheese
2 pkgs crescent rolls {updated: recommend the new Pillsbury Crescent Seamless Dough Sheets, much easier!}

Saute the onions in a skillet for a minute or two just to get them to start softening. {I used 1/4 of a medium sweet yellow onion. Tim isn't a big onion fan so I also chopped them up as finely as I possibly could.} Add the pork sausage and brown. Preheat oven to 350 degrees while sausage is browning. Drain.


Add the cream cheese and stir until smooth.


Spray the bottom of a 13 x 9 pan with cooking spray. Layer one pkg of crescent rolls along the bottom. Pinch all of the pieces so there aren't any separations, flattening along the pan as you go.


Spread the sausage mixture on top of the crescent rolls, smoothing as you go.


Roll the remaining pkg of crescent rolls lightly over the top of the sausage mixture. Pinch the edges and also the sides so no mixture seeps through. {Easier said than done. I ended up having some come through one side but it wasn't a big deal.}


Cook in a 350 degree preheated oven for 22-28 minutes, depending on your oven and how dark you like it. Our oven cooks pretty quickly, and we like it a bit lighter, so I cooked it about 22 minutes. Becca cooks hers about 27 to 28 minutes since their oven cooks slower and they like it darker.



Becca suggests serving it alongside hash browns. We had it with baked chips and cinnamon applesauce. I want to try it with fresh fruit and potatoes next time. 

Seriously so, so good! Let me know if you try it!


******


Based on commenters suggestions, I decided last week to experiment a bit with this recipe. Here's what I came up with:

Still only used 1 pound of sausage, but increased to 2 packages of cream cheese. This time I used a sprinkling of onion powder instead of actual onions since hubster wasn't a fan of the onions.


After mixing the cream cheese into the sausage the best that I could {since there's so much cream cheese, you can't mix it extremely well yet}, I added in some frozen hash browns {totally just guessed on the amount based on the cream cheese amount}. Mixed it together and cooked it until it looked well-mixed and solid.


In the meantime, I mixed together 6 eggs, milk, and pepper, and scrambled 'em up.


It was evident at this point that the hash browns weren't going to cook in quite the way I'd intended. Lesson learned, cook the hash browns on their own separately and then add them into this mix.


One commenter suggested using the new Pillsbury Crescent Seamless Dough Sheet. I didn't even know this existed!!! It was amazing and definitely the best way to go, so thank you!!


After adding the sausage, onion, cream cheese, and hash brown mix over the first dough sheet, here's how it looks:



Then I topped it off with the scrambled eggs:


6 eggs are definitely not enough. Suggest 8-10 to really fill up that layer. Also I didn't cook the eggs all the way through {just until mild and fluffy, though we prefer our scrambled eggs well done and not runny} because I thought that cooking it in the oven would finish it off enough. We still felt it was a bit too "fluffy" for our taste so next time I'll continue cooking them on the stovetop a bit more.


I cooked this for a couple minutes longer than before, so this time it was more like 24-25 minutes for us {our oven cooks fast}. And voila! Here's how it came out:



Certainly a worthwhile experiment, though I definitely learned some things. It was okay. Next time the hash browns will be cooked separately, the eggs will be cooked longer, and then we'll see how that goes!

Thanks again everyone, great suggestions!!

Keep letting me know what you all are doing with this, I love hearing it! Just please no more complaints about the recipe title. I am not a cooking expert by any means and had no idea this would take off on Pinterest. Your understanding is greatly appreciated. If you complain in a comment about the title, I will delete your comment. Thanks. :)

65 comments:

Becca said...

mmmmmm...now I want to make it again, love that stuff!!!

blueviolet said...

That looks delicious!!!

Nadine @ Chic with the Kool-Aid Mustache said...

Gonna have to try this cause the Hubby loves his sausage gravy!

Ms. Morgan said...

I'm SOOOOOOOOOOOOOO going to have to try this out. I'm a big fan of biscuits and gravy and we make it home every few months. This would be great for a potluck brunch too.

What did you think of the cream cheese? I'm thinking I might just make our normal gravy (less so it's thick)...I just can't imagine cream cheese.

Kimberly @ LearnCreateLove.com said...

The mixture is also great on bagels!! =)

Anonymous said...

Sounds divine...don't be skeptical, Ms Morgan! There is a dip made with part of these ingredients, and it is wonderful! Scramble 1 pound of sausage and drain. Microwave 1 pound of cream cheese and 1 can of Rotel until cheese is melted and mixture is blended; then add sausage and mix well. Serve with Scoops!

CS said...

This is so similar to what I make with hamburger! I think I'll try this recipe next time (but not tell anyone its cream cheese!) Thanks!!

Brittany said...

I made this recipe this morning and it was delicious!! My husband almost ate the entire thing! Thank you!!

Anonymous said...

My husband made this for us last night! He add a few things to it and holy cow it was amazing. He added eggs, pioneer gravy and a quarter of a vadalia onion to it plus instead of one package of cream cheese he did two! It was so good. We plan on making it again! Thank you for the recipe!

Anonymous said...

Yuck I'm a southern girl and can't stand cream cheese. I don't know how that can be a substitution for country gravy.

Anonymous said...

Yuck I'm a southern girl and can't stand cream cheese. I don't know how that can be a substitution for country gravy.

Betsy said...
This comment has been removed by the author.
Betsy said...

I made these this morning and they were SOOO good! Definitely will make this again!

Nicole Hayes said...

Made this for Sunday school breakfast today! super easy and DELISH! Woot!

iris said...

It's in the oven as i type. Made for an effortless Sunday morning breakfast. The house smells wonderful and i'm free to surf the web while it finishes. Eagerly awaiting the finished product.

Dee said...

I am cooking this right now for a breakfast dinner fundraiser...can't wait to see the outcome!! thanks for this recipe...

Anonymous said...

If I decided to add some scrambled eggs to this, would I just pour the egg mix over the sausage and cheese or would I have to scramble the eggs first then add them to the mix?

Anonymous said...

My team at work loved it, easy to make. I cut back on the cream cheese and added country gravy. Yum will make again

Alyssa Eads said...

So I made this for supper tonight, and everyone enjoyed it for the most part. My only suggestion would be to possibly double the sausage and cream cheese to make it thicker, but other than that it was pretty good.

Rachel in Iowa said...

I have to agree with a previous poster...how can you call cream cheese gravy? Why not make sausage gravy? It sounds really good except for that. My husband and sons would shoot me if I told them it was biscuits & gravy and it was cream cheese! My oldest son comes home ever 6 months on leave just for my sausage gravy!

Rochelle said...

Thank you everyone for your comments! I'm updating the post now to speak more into all of this. I can't believe how many of you have seen and tried this - thanks so much! :)

Ashleigh N Pettett said...

To the commenter asking about adding eggs...If you want the texture & consistency of scrambled eggs, you will need to scramble them (Read - cook them on the stove top) & add the cooked eggs to the casserole. If you just pour the eggs raw on top of the recipe, the dough would soak up the egg mixture & you would wind up with a quiche-like texture. I haven't tried this with this particular recipe, but that has been my experience with other similar recipes. Hope it helps!! Also - this recipe looks divine!!! The hubby can't wait for me to give it a whirl! Thanks for sharing!

Susie Gawrysiak said...

Has anyone tried freezing this? I am prepping for Baby and would love to have this int he freezer for a cold morning!

Emily said...

People actually got mad at the old title? Man those people need a hobby! I'd have called it that too. It sounds delish and I can't wait to try it. I'm gonna try adding some milk to the meat mixture to make it good and messy (which ='s yummy). Thanks y'all!

Anonymous said...

Down in the South, we wrap this mixture in each individual crescent roll to look like an old fashion diaper, sans onions. Serve them at baby showers with the clever title of "dirty diapers". Or, for other events, we roll them and slice them up like pinwheels. Delicious concoction!

Anonymous said...

If youre a southerner, or grew up on real sausage gravy, then yes, the title would be very misleading. you dont put cream cheese in sausage gravy for sausage biscuits and gravy, its no where near the same taste or texture. i wouldnt get mad or upset, but if there is no gravy, then why put it? a better title would be sausag, cream cheese and crescent roll casserole or something, also, there are no biscuits being used, so 2/3 of the original title is wrong.

Erica said...

Made this today, sooo good. Here is what I did after the sausage cooked I added a couple Tbsp. of flour (left the sausage in the pan) and stirred, then added enough milk until I had it the way I wanted and then added 4 oz of cream cheese, I also added pepper to it! SO GOOD!

farmgirlalways said...

I made it once with the sausage - yummy - use the crescent roll seamless sheets they are great - am making it now with hamburger w/o onions but using seasoned salt - will see how that tastes - someday I will make it will a gravy mix.... Congrats on going viral!!

rainy said...

I can see why this is such a hit! I'm definitely going to have to try it! Sounds Yummy! Thanks for sharing! ♥

maryh said...

Definitely going to try this! Reminds me of a similar recipe that also calls for a can of diced green chilies, but individually rolled up in the crescent rolls. This would be so much easier! Thanks for posting. I don't care what you call it, it sounds divine!!!

Anonymous said...

My mother-in-law makes a version of this. Instead of making it a casserole, she rolls the mixture into the crescent rolls and bakes it. That way its already portioned out. All in all, its a wonderful recipe.

Anonymous said...

Just made this, delicious! Definitely going to add more sausage and cream cheese next time.

bethanial11 said...

Just made for the 1st time; used 2 lbs sausage, 1 pack (makes 2 cups) country gravy mix, 1 minced very finely small onion, and 1 pack cream cheese. Okay, so I made the filling tonight, will reheat in the morning for faster prep ;) (I feed my Sunday School class) Just wanted to say that it is Delish, and my Mom states it makes an excellent chip (tortilla) dip!

Nicole said...

I made this tonight.....It was absolutely wonderful. I thought of a name for it..."Cream Cheesy Sausage Pot Pie"

Jamie Hunter said...

This sounds great and I plan on making this tomorrow morning. In fact I think I am going to prepare it tonight and then cook it in the oven in the am. I have also made the dip with cream cheese, sausage and rotel. I have placed all the ingredients in the crock pot and let it mix together!! It is wonderful and everyone asks me to bring it to gatherings.

Anonymous said...

I made this again tonight - this time I added some frozen hashbrowns to the sausage and onion. Then before putting on the "top" I spinkled shredded cheddar - oooo it was wonderful!!

Liz said...

I added a can of Rotel to the sausage mixture before layering it, then served it with a little dallop of sour cream and a spring of cilantro

Liesa said...

In the grand scheme of things does the TITLE of this recipe really matter? How about some gratitude to the publisher for sharing the recipe??
THANK YOU...THANK YOU...THANK YOU...for sharing your recipe with thousands of people. I appreciate it and plan on making this. You don't have to justify your title to anyone and your response to all of the posts was very nice.

brendaleeann1985@gmail.com said...

so im confused ... does it taste like biscuits and gravy?? or is it totally different bc the cream cheese can be manipulated into many different things.. i was just wondering if the taste is even close to the same? Also could you use biscuits instead of crescent rolls if I add cooked eggs id think itd support it better? im excited to try it!

ValerieCCooper@hotmail.com said...

Getting ready to make this for dinner & I'm curious if the bottom layer of crescents is 'mushy'. Seems like you should pre-bake it a little before you top & bake again. Guess I'll see what happens. (fingers crossed)

Anonymous said...

It really is awesome.I was scared to try because of the cream cheese but that's what makes the casserole.honestly yummy!

Anonymous said...

I just made this, it's in the oven right now. I tried the sausage cream cheese mix before I put it in the oven and I have to say, it's DELICIOUS! Don't make it thinking it's going to taste just like sausage, biscuits and gravy. It does have the same sort of taste of that, but it's slightly different because of the cream cheese. But it's sooo good. I will definitely be making it again. Thanks for the recipe!

Gail said...

I agree with whay Liesa said...
"In the grand scheme of things does the TITLE of this recipe really matter? How about some gratitude to the publisher for sharing the recipe??" This looks like a very yummy breakfast casserole no matter what it is called! Thank you for sharing!

Anonymous said...

Anyone make with biscuits insted fo cresent rolls?

Anonymous said...

Hi, I have been doing this for years! I originally found it on the Jimmy Dean site probably 15 years ago! It is super awesome! I am glad you shared! You can even make it on the grill if you go camping or tailgating!

Anonymous said...

Here's my take on it. Layer out some frozen hashbrowns on the bottom, then do the gravy or cream cheese mixture, with the biscuit topping. That way it's all in one dish of yumminess!

Lindsey Wood said...

Rochelle, this looks soooooo good!!
Hope you're well!!!

Bria Hofland said...

Very similar to a recipe I've been making for years for game day. It's baked on a cookie sheet in a roll rather than in a casserole.

Check it out on my blog: www.witandengagement.blogspot.com.

karen lashley said...

so I get it right instead of making a gravy you just use the cream cheese?I have a work potlock breakfast and they are hard to please but Ill try this

Mindee said...

I make this a dinner dish by adding in a bag of frozen mixed veggies (after steaming them in the microwave) to the sausage/cream cheese mixture. So good!

jrkdw96 said...

I made this tonight but made homemade lower carb biscuits for the dough. They had cream cheese in them too! They didn't rise so the crust was like pot pie and was wonderful!! My husband and kids love this! Thanks!So happy because I can't do gravy now that I'm diabetic...too many carbs in the flour.

SUETFO said...

My mother used to make ground pork and cream of mushroom soup on a hamburger bun and we called it Souper Burgers....so my name suggestion is Souper Burger Casserole.

KEYBOARD77 said...

First, I would think you could substitute cream gravy for the cream cheese that works better for you. Second, I'm thinking how good it might be to add a fried egg cooked to order right on top of the portion of casserole you place on the plate, with hash browns on the side as she suggested, and perhaps a bit of fruit....fried apples?

jimmy jones said...

I just made this yesterday. It was AMAZINGLY delicious! For ease of use I used the new crescent roll sheets instead of the pre-cut crescent rolls. The only other change I made was that I added a little bit of salt to the cream cheese mixture. It tasted very similar to sausage gravy to me and my family. I will def be making this again, but I think I will follow other comments that suggested adding a layer of frozen hash browns to the bottom of the cream cheese mixture just to mix things up for a little bit of a change. All in all this is a great recipe!!! Thanks for sharing :-)

Anonymous said...

Sounds yummy

Anonymous said...

That's awesome

Anonymous said...

I like

Linda Steen said...

I make something similar to this but I use biscuits. I take flaky biscuits separating each into three layers. I flatten them out a little and put a scoop of this sausage and cream cheese mixture in the middle then fold the biscuit in half and seal part of the biscuit by pinching them. Then I bake them for about 10 minutes. Same concept..everyone loves them! I will have to try it this way!

Kandy said...

Thank you for doing all the hard work/experimenting for us. When I do sausage gravy I usually add a bit of poultry seasoning and I think that would be good in this also. I love that it is an original recipe for your family and you have shared with us. Looks great!

Anonymous said...

Thanks so much for posting this! I pinned it a couple months ago and have made it probably 5 times. I make mine without onion, but sometimes I add onion powder for flavor. I really like this recipe, and it reheats sooo good. (I put a napkin over it and microwave it.) yum yum. Just wanted to say thanks since I came back to the recipe and have some in the oven now.
I serve it with eggs and/or hashbrowns :)

Amanda register said...

Could you email this to me? For some reason when I try to pin this it's saying the pin doesn't exist anymore. I'm in the car and don't want to lose the Page lol my email is amandahardingregister@hotmail.com. Thank you so much!

Anonymous said...

This is the same if you take the sausage and mix with cream cheese and put in a regular crescent roll and then roll up and seal the edges...we use the jimmy deans spicy sausage and you cant tell its spicy. If you have ever heard of Kolache Factory in Texas...its just like their sausage and gravy kolache!

Anonymous said...

Yum! I'll call it "mock" biscuits and gravy :)

Sue said...

Has anyone tried making it up the night before, refrigerating it and then baking? If so, how did it turn out? Did you need to bake it longer or at a different temp?

Dianna said...

I have a friend who is gluten free - so I'm going to try this using a gluten free biscuit mix and rolling out the dough. He can't have eggs either, so doing something like this for Easter breakfast for him will be a good thing. Going to try it before Easter!