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Grits 'N' Sausage Casserole Recipe

Read Reviews (7)
4.29 7
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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
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

Ingredients

  • 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 Eggland's Best Eggs
  • 1-1/2 cups milk
  • 2 tablespoons butter, melted
  • Pepper to taste

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.

Directions

  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

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.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Grits 'N' Sausage Casserole(7)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 16, 2014

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

MY REVIEW
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.

MY REVIEW
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!

MY REVIEW
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.

MY REVIEW
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.

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