This is often due to high water content in some vegetables and dense meats that are used in these dishes. Browning /cooking the meats (and draining off any excess liquid) and sautéing the vegetables before cooking often helps this issue.
Not your average breakfast casserole! #shorts
FAQ
How do you thicken breakfast casserole?
Make a cornstarch slurry for a fast and easy thickener. Use one tablespoon of cornstarch per cup of liquid you would like to thicken. Stir out all the lumps. A few minutes before your casserole is done, add it a little at a time until you are happy with the thickness. Then, let the casserole finish baking.
Why is my breakfast casserole soggy?
Incorrect oven temperature – Casseroles that are baked at an oven temperature that is too low may not cook evenly, resulting in a soggy top and a firm or crunchy bottom. Too much liquid – Casseroles that have too much liquid may not be able to absorb all of the moisture, leading to a soggy top.
Why is my sausage casserole watery?
Don’t cover all ingredients with stock or you will have too much water when it starts to cook down. Like some other posters have said, corn flour or regular plain mixed and smoothed with water to a thick consistency prior to adding to the casserole will help thicken it.