Sausage and Grits Casserole

Name: Sausage and Grits Casserole
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 serving(s)
Ingredients: 1 cup uncooked grits; 1 lb bulk breakfast sausage (if you need to use links, finely dice the cooked links); 1 cup onion, diced; 2 (4 1/2 ounce) cans green chilies, drained and chopped; 1/2 cup butter; 2 eggs, slightly beaten; 2 cups cheddar cheese, shredded; 10 drops Tabasco sauce; 1 teaspoon sweet paprika; 1/4 cup fresh parsley, chopped

Submitted by Mercy

"Yet another winner from Ms. Paula H. Deen!"

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photo by cajunhippiegirl

Ready In:: 1hr 30mins
Ingredients:: 10
Serves:: 6

ingredients

1 cup uncooked grits
1 lb bulk breakfast sausage (if you need to use links, finely dice the cooked links)
1 cup onion, diced
2 (4 1/2 ounce) cans green chilies, drained and chopped
¹⁄₂ cup butter
2 eggs, slightly beaten
2 cups cheddar cheese, shredded
10 drops Tabasco sauce
1 teaspoon sweet paprika
¹⁄₄ cup fresh parsley, chopped

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.

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Reviews

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

kayavery1234
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
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
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.

Chef likestocook
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.

cajunhippiegirl

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Tweaks

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

kayavery1234
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.

southernmomma

RECIPE SUBMITTED BY

Mercy

Longwood, FL

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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