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Grits 'N' Sausage Casserole Recipe

You could call this the "So Good Casserole", because that's what people say when they try it. It's a Southern specialty.—Marie Poppenhager, Old Town, Florida

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Grits 'N' Sausage Casserole Recipe

Prep: 30 min. Bake: 1-1/4 hours

Yield: 10-12 Servings

30 75 105

Ingredients

3 cups water
1 cup quick-cooking grits
3/4 teaspoon salt, divided
2 pounds bulk Johnsonville® Ground Sausage, cooked and drained
2 cups (8 ounces) shredded cheddar cheese, divided
3 eggs
1-1/2 cups milk
2 tablespoons butter, melted
Pepper to taste

Directions

In a saucepan, bring water to a boil. Slowly whisk in the grits and 1/2 teaspoon salt. Reduce heat; cover and simmer for 5 minutes, stirring occasionally.
In a large bowl, combine grits, sausage and 1-1/2 cups cheese. Beat the eggs and milk; stir into grits mixture. Add the butter, pepper and remaining salt.
Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 1 hour or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese; bake 15 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting. Yield: 10-12 servings.

Editor's Note: This casserole can be covered and refrigerated overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Nutritional Facts 1 serving (1 cup) equals 316 calories, 24 g fat (11 g saturated fat), 110 mg cholesterol, 621 mg sodium, 13 g carbohydrate, 1 g fiber, 13 g protein.

Originally published as Grits 'N' Sausage Casserole in Casserole Cookbook , p265

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Grits 'N' Sausage Casserole

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Reviewed on May. 06, 2012 by SassyLacey

This was good but I did not have sausage so I chopped weinners up in it instead and it was not as flavorful as I had expected. I think it would be much better with the sausage though for it lacked a little zing.

Reviewed on Apr. 28, 2012 by DebinNC

I've been making this recipe for years, I double the eggs and use hot breakfast sausage. Of course that adds to the cook time...served w/ biscuits and sliced cantaloupe...yum!

Reviewed on Oct. 24, 2011 by keverwann

This was okay, but I used polenta instead of grits. I had to triple the polenta in order for there to be enough to classify this dish as a casserole. I also left out the butter.

Reviewed on Sep. 17, 2011 by toni_jones

Definitely a hit at our house, and I can see the versatility in this casserole. My additions: 1 tsp dried parsley flakes, some sautéed onions and green peppers. My substitution: instead of 2 cups cheddar - used 1 1/2 cups Monterey jack, 4 Tbsp Romano & 2 Tsp Parmesan.

Reviewed on Feb. 14, 2011 by mike363

Me and the family says verre good

Reviewed on Jul. 25, 2009 by JoyLynne

This recipe is the bomb!!! People who claim to hate grits scarf this casserole down. I don't like breakfast food, but I love this!!!