Grits and Sausage Casserole

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 360.2
  • Total Fat: 28.7 g
  • Cholesterol: 158.6 mg
  • Sodium: 606.9 mg
  • Total Carbs: 4.8 g
  • Dietary Fiber: 0.2 g
  • Protein: 18.4 g

View full nutritional breakdown of Grits and Sausage Casserole calories by ingredient
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Number of Servings: 12


    4 C water
    1 C quick cooking grits
    1/2 tsp salt

    3.5 C shredded cheddar cheese
    4 eggs, lightly beaten
    1 C 2 % milk
    1/2 tsp dried thyme
    1/4 tsp garlic powder
    1.5 lbs mild bulk sausage, cooked, crumbled and drained
    2 T butter
    Garnish: Tomatoes and parsley


- Bring water and salt to a boil, stir in grits. Return to boik; reduce heat to low and cook for 4 minutes, stirring occasionally.
- While grits are cooking, combine eggs with the milk, thyme and garlic powder, stirring well.
- Add cheese to grits, stirring until melted.
- Gradually stir in about 1/4 of the hot grits into the egg mixture. Add the whole thing back to the remaining hot grits mixture, sitrring constantly.
- Stir in sausage and worcestershire sauce.
- Pour into 11x7x1 1/2 inch baking pan sprayed with Pam.
- Cover and refrigerate overnight.
- Remove from refrigerator and let stand at room temperature for 30 minutes.
- Bake, uncovered, for 50 minutes at 350 degrees or until set.
- Garnish with tomato slices/wedges and parsley.

Note: Casserole may be prepared ahead and baked or not. If baked the night before, remove from refrigerator, dot with butter and milk before reheating in low oven.

Number of Servings: 12

Recipe submitted by SparkPeople user ABLITSCH.

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