Grits 'N' Sausage Casserole Recipe

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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
Recommended: 31 Meals in a Bowl
TOTAL TIME: Prep: 30 min. Bake: 1-1/4 hours
MAKES:10-12 servings
TOTAL TIME: Prep: 30 min. Bake: 1-1/4 hours
MAKES: 10-12 servings


  • 3 cups water
  • 1 cup quick-cooking grits
  • 3/4 teaspoon salt, divided
  • 2 pounds bulk pork 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

Nutritional Facts

1 cup: 316 calories, 24g fat (11g saturated fat), 110mg cholesterol, 621mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 13g protein.


  1. 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.
  2. 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.
  3. 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.
Originally published as Grits 'N' Sausage Casserole in Casserole Cookbook 2001, p265

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homemaker27 User ID: 6063773 227424
Reviewed Jun. 4, 2015 Edited Jul. 2, 2015

"OMG this is the freaking bomb!!! I fried chopped bell pepper, onion and minced fresh garlic with the sausage plus added more cheese to taste. Used 5 eggs instead of 3. Also Tony's Cajun seasoning instead of salt. Can't get better than this!!!"

TNbluffbaker User ID: 46423 99850
Reviewed Jun. 16, 2014

"Love this casserole! Next time I make it, I'm going to substitute bulk Italian sausage for extra zing."

SassyLacey User ID: 4962891 86168
Reviewed May. 6, 2012

"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."

DebinNC User ID: 4409351 52889
Reviewed Apr. 28, 2012

"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!"

keverwann User ID: 1807985 128889
Reviewed Oct. 24, 2011

"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."

toni_jones User ID: 4951189 42338
Reviewed Sep. 17, 2011

"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."

JoyLynne User ID: 2569448 56687
Reviewed Jul. 25, 2009

"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!!!"

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