Sausage and Grits Casserole

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Yet another winner from Ms. Paula H. Deen!

Ingredients Nutrition


  1. Preheat the oven to 325°F.
  2. Cook the grits in 4 cups of salted water until done (follow package directions) Saute the sausage and onions, breaking the sausage into small pieces.
  3. Drain the grease from the sausage and onions.
  4. Add the chilies, butter, eggs, cheese and Tabasco to the cooked grits.
  5. Combine the sausage and onions with the grits mixture.
  6. Pour everything into a 9"x 13" casserole and garnish with the paprika and parsley.
  7. The mixture can be refrigerated for up to two days before baking (bring to room temperature before baking to use the same bake time).
  8. Bake at 325°F for one (1) hour.
  9. This also freezes well.
Most Helpful

I like to cook my grits in milk instead of the water. Makes the grits much creamier

kayavery1234 August 21, 2015

Made a delicious and hearty breakfast with scrambled eggs, biscuits, strawberry freezer jam, and fruit. I love grits, and this is a great recipe. Didn't read the recipe and ended up stirring in the parsley and paprika. Good, but next time I will garnish correctly. Thanks for sharing the recipe!

LonghornMama June 16, 2013

This was okay. I usually love Paula's recipes. I thought this was a little bland though it was better the next day reheated. I would use spicy breakfast sausage next time. I prefer having grits and sausage separate, but this may be just what you a looking for. Thanks for posting.

Londonsbk February 05, 2010