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White Lily

Biscuit-Topped Italian Casserole


15 min


30 min


10 servings


Crisco® Original No-Stick Cooking Spray 1 (24 oz.) jar chunky garden vegetable pasta sauce
Sausage Mixture Biscuits
1 1/2 lbs. Italian sausage, casings removed 2 cups White Lily® Enriched Bleached Self-Rising Flour
1 1/2 cups chopped green bell peppers 1 tsp. dried Italian seasoning
1 cup chopped onion 2/3 cup milk or buttermilk
3 cloves garlic, chopped 1/3 cup butter, melted
2 cups peeled, cubed, butternut squash (1/2-inch cubes) 1 cup shredded Parmesan cheese or Italian blend cheese
8 oz. fresh mushrooms, sliced


  1. 1.
    HEAT oven to 400ºF. Spray a 9 x13 x 2-inch baking dish or other 3-quart casserole dish with no-stick cooking spray.

  2. 2.
    COOK sausage, bell peppers, onion and garlic in a large skillet over medium heat, stirring until sausage is browned and crumbly. Drain. Add squash and cook 3 to 5 minutes. Add mushrooms and pasta sauce. Bring to a simmer and cook for 2 to 3 minutes, stirring frequently. Pour mixture into prepared baking dish.

  3. 3.
    COMBINE flour and Italian seasoning in large bowl. Add milk, butter and cheese. Stir until dough leaves sides of bowl. Drop 12 tablespoonfuls of dough around edges of dish over sausage mixture.

  4. 4.
    PLACE on baking pan. Bake 25 to 30 minutes or until sausage mixture is bubbly and biscuits are golden. Cool 10 minutes before serving.

  5. TIP
    Freezing Tip: Bake and cool casserole. Cover dish tightly with plastic wrap and then with aluminum foil. Place in freezer up to one month. Remove foil and plastic wrap. Reheat at 350ºF for 35 to 40 minutes. Cool 10 minutes before serving.