Jim Dandy's Sausage and Cheese Grits Casserole

This recipe came from the Jim Dandy Quick Grits bag. I make it Christmas morning every year and we all love it. It can be made a day ahead and refrigerated, just bake a little longer.

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 1  lb breakfast sausage, cooked and drained
• 4  cups water
• 1  teaspoon salt
• 1  cup quick-cooking grits
• 1 1⁄2 cups sharp cheddar cheese, shredded
• 1⁄2 cup butter or 1⁄2 cup margarine
• 1  cup milk
• 4  eggs, beaten
• 1⁄4 teaspoon  ground red pepper

Directions

1. 1. Heat oven to 350. Grease a 2 quart glass baking dish. In large saucepan, combine water and salt. Bring to a boil. Gradually stir in grits. Reduce heat to low; cover and cook 5 minutes, stirring occasionally.
2. 2.Brown sausage.
3. 3. Remove grits from heat. Add butter and 1 cup of cheese, stir until melted. Add sausage, eggs, and pepper; mix well. Pour mixture into greased baking dish. Sprinkle remainder of cheese on top.
4. 4. Bake at 350 for 1 hour or until golden brown. Let stand 10 minutes before serving.