Biscuits-and-Gravy Casserole

• total time: 45 minutes

Ingredients

1 (1-lb.) pkg. ground pork sausage

1/2 cup chopped yellow onion (from 1 small onion)

1/4 cup plus 1 Tbsp. unsalted butter, divided

1/3 cup (about 1 1/2 oz.) all-purpose flour

3 cups whole milk

6 ounces pepper Jack cheese, shredded (about 1 1/2 cups)

3/4 teaspoon kosher salt

1/2 teaspoon black pepper

Cooking spray

1 (25-oz.) pkg. frozen Southern-style biscuits (12 count) (such as Pillsbury Grands)

2 tablespoons minced fresh chives

Directions

Preheat oven to 350°F. Place sausage and onion in a large skillet over medium, and cook, stirring often, until sausage crumbles and is no longer pink and onion is translucent, 6 to 8 minutes. Transfer mixture to a plate lined with paper towels to drain. Wipe skillet clean.

Reduce heat to low, and add 1/4 cup of the butter to skillet; cook, whisking often, until melted. Whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; increase heat to medium, and cook, whisking constantly, until thickened and bubbly, 5 to 6 minutes. Whisk in shredded cheese, and cook, whisking often, until cheese is melted and mixture is smooth, 30 to 40 seconds. Stir in sausage mixture, salt, and pepper.

Transfer mixture to a lightly greased (with cooking spray) 13- x 9-inch baking dish. Arrange biscuits on top of sausage mixture. Bake in preheated oven until biscuits are golden brown and gravy is bubbly, 30 to 35 minutes. Microwave remaining 1 tablespoon butter in a small microwavable bowl on HIGH until melted, about 20 seconds. Remove casserole from oven; brush biscuits with melted butter, and sprinkle with chives. Let stand 10 minutes before serving.