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Cheesy Goetta Monkey Bread

1 cup milk

1 package Country Gravy Mix

1/4 cup melted butter

2 cans refrigerated buttermilk biscuits

2 1/4 cups shredded Cheddar cheese, divided

1-pound Glier’s Goetta, cooked and drained

Preheat oven to 350°F. Mix milk, gravy mix, and melted butter with whisk in large bowl. Reserve 3/4 cup of the gravy mixture; set aside.

Cut biscuits into quarters. Add biscuit pieces to gravy mixture in large bowl; mix until all pieces are covered. Stir in 1 3/4 cups of the cheese and cooked Goetta until well blended. Place biscuit mixture into greased bundt pan. Pour reserved gravy mixture over top.

Bake 35 minutes. Sprinkle with remaining 1/2 cup cheese. Bake 5 minutes longer or until cheese is melted. Cool in pan 5 to 10 minutes. To unmold, loosen sides of monkey bread from pan with a knife. Place a plate on top of the pan then carefully flip the pan onto the plate. Remove the pan, place a second plate on top of the bread and flip again to leave the bread cheesy side up. Serve warm and share with friends and family.


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