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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
  • Total Time
    Prep: 30 min. Bake: 1-1/4 hours
  • Makes
    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 shredded cheddar cheese, divided
  • 3 large eggs
  • 1-1/2 cups whole 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 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.
Nutrition Facts
1 cup: 316 calories, 24g fat (11g saturated fat), 110mg cholesterol, 621mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 13g protein.

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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.

  • ksandjs1
    Apr 27, 2011

    No comment left

  • mike205
    Feb 14, 2011

    No comment left