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Thread: Sausage and Grits Casserole

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    HEIDI's Avatar
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    Jan 2004

    Hungry Sausage and Grits Casserole

    1 cup uncooked grits
    1 lb bulk breakfast sausage (if you need to use links, finely dice the cooked links)
    1 cup onions, 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

    1. Preheat the oven to 325F.
    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 325F for one (1) hour.
    9. This also freezes well.
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    CoffeeGirl's Avatar
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    Jan 2005

    another hit!

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