Grits ‘N’ Sausage Casserole

Name: Grits 'N' Sausage Casserole
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 10-12 servings.
Ingredients: 3 cups water; 1 cup quick-cooking grits; 3/4 teaspoon salt, divided; 2 pounds Jones No Sugar Pork Sausage Roll, 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

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

Ingredients

3 cups water
1 cup quick-cooking grits
3/4 teaspoon salt, divided
2 pounds Jones No Sugar Pork Sausage Roll, 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

Directions

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° for 1 hour or until a knife inserted in 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.

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.

Originally published as Grits N Sausage Casserole in Casserole Cookbook

Reviews

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Average Rating:

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.
JoyLynne

Jul 25, 2009

This recipe is the bomb!!! People who claim to hate grits scarf this casserole down. I don't like breakfast food, but I love this!!!