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
Grits 'N' Sausage Casserole Recipe photo by Taste of Home
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 13x9-in. baking dish. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, about 1 hour. Sprinkle with remaining cheese; bake 15 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting.
Editor's Note: This casserole can be covered and refrigerated overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
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Average Rating:
grandmascooking22
Dec 11, 2020
This was really a good casserole. I usually fry sausage and have cheese grits as a side. So nice to be able to put everything in a casserole and sit back while it bakes.
Bobbi
Jun 6, 2020
Can this casserole be frozen for a week prior to serving?
homemaker27
Jun 4, 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
Jun 16, 2014
Love this casserole! Next time I make it, I'm going to substitute bulk Italian sausage for extra zing.
SassyLacey
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
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
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
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.
Reviews
This was really a good casserole. I usually fry sausage and have cheese grits as a side. So nice to be able to put everything in a casserole and sit back while it bakes.
Can this casserole be frozen for a week prior to serving?
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!!!
Love this casserole! Next time I make it, I'm going to substitute bulk Italian sausage for extra zing.
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.
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!
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.
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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