Grits 'N' Sausage Casserole Recipe

Read Reviews
4.5 7 8
Publisher Photo
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
Test Kitchen Approved
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 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.


  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

Reviews for Grits 'N' Sausage Casserole

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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!!!"

Reviewed Jun. 16, 2014

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

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."

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!"

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."

Loading Image