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Grits 'N' Sausage Casserole

 Grits 'N' Sausage Casserole
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
10-12 ServingsPrep: 30 min. Bake: 1-1/4 hours


  • 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


  • 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.

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Grits 'N' Sausage Casserole (continued)

Editor's Note: 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.