Sausage and Grits Casserole

"Yet another winner from Ms. Paula H. Deen!"
 
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photo by cajunhippiegirl photo by cajunhippiegirl
photo by cajunhippiegirl
Ready In:
1hr 30mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Preheat the oven to 325°F.
  • 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.
  • Drain the grease from the sausage and onions.
  • Add the chilies, butter, eggs, cheese and Tabasco to the cooked grits.
  • Combine the sausage and onions with the grits mixture.
  • Pour everything into a 9"x 13" casserole and garnish with the paprika and parsley.
  • The mixture can be refrigerated for up to two days before baking (bring to room temperature before baking to use the same bake time).
  • Bake at 325°F for one (1) hour.
  • This also freezes well.

Questions & Replies

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Reviews

  1. kayavery1234
    I like to cook my grits in milk instead of the water. Makes the grits much creamier
     
  2. LonghornMama
    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!
     
  3. Londonsbk
    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.
     
  4. Chef likestocook
    We love this. It is certainly comfort food for a cold winter night. We always buy stone ground grits when we get a chance and they really make this dish.
     
  5. cajunhippiegirl
    Tagged this recipe for the Easter Egg Hunt 2009. It was a nice change from regular cheese grits casserole. Served with recipe#142115. And both were really enjoyed.
     
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Tweaks

  1. kayavery1234
    I like to cook my grits in milk instead of the water. Makes the grits much creamier
     
  2. southernmomma
    I used a can of Ro-Tel tomatoes instead of the green chilies and used Provolone cheese since that's what I had, but it still turned out really good. I think I like it better the next day, though.
     

RECIPE SUBMITTED BY

Greetings everyone! My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years. I enjoy cooking simple dishes with simple ingredients.
 
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