Recipe by ASHBETH
"This is a wonderful casserole that everyone will love, grits lovers and non-grits lovers alike. It's perfect for a brunch! Feel free to add more garlic powder to taste."
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bulk pork sausage
egg, lightly beaten
shredded Cheddar cheese, divided
Good and disappeared quickly at office brunch. Will make again. My changes: Doubled recipe, added dried red/green bell peppers and onions (from Penzey's), increased garlic powder to ~1/2 tsp, used 19.5 oz. pkg sweet italian turkey sausage, and used reduced-fat cheddar. Made casserole night before; let it sit out ~30 minutes next morning before cooking. Took about 55 minutes to cook. Recommend adding ingredients to saucepan rather than 13X9 pan--too messy. Used non-stick spray on pan--came out easily and made clean-up quick.
This was ok but not as good as I expected. My guests politely ate it, but it was not a big hit. I'm not sure what is missing, but I think it could use a bit of tweaking somehow.
This was very quick and easy to make and tasted very good. I'll probably try adding some onion and/or green pepper next time I make it.
I served this casserole for brunch and completed the menu for the meal by adding a fresh fruit salad, assorted muffins, coffee, and mimosas. EVERYONE loved the casserole & begged for the recipe. Two changes that I made to the written instructions were that I mixed the egg/cheese mixture and the sausage with the grits before I transferred everything into the 9x13 baking dish and the second change I made was that I added 1 cup of cheese to the top of the casserole instead of the recommended 1/2 cup. Other than that, I followed the recipe as it was written. [NOTE: I would recommend that you use the packaged, shredded cheddar cheese rather than grating your own block cheddar. The packaged cheese is "drier" and doesn't have the excess cheese oil/grease; therefore, it doesn't add an unwelcomed layer of grease to the top of the casserole.] This is a WONDERFUL recipe that will now become a family tradition!!
YUM YUM YUM, MY FAMILY LOVED THIS,
I've not been a fan of grits, nearly my entire life. My sister made a recipe just like this one year for Christmas and I loved it, and was shocked it was loaded with grits...to my amazement, I have looked for similar recipes as the one she made and yet to find the exact one. This one was okay, slightly bland, but have more of a feeling it was the sausage and it was a bit soupy, not soupy running but like a soft yet thick pudding. If that makes sense. My sister's was a bit thicker and stood it's shape some. Possibly she used more eggs, but while this was simple, it was really nice, some tweaks are needed on our end with taste preferences. But again has a nice flavor.
Good basic recipe. I changed a few things. First, I didn't have shredded cheese, so I mixed a can of cheddar cheese soup with the cooked grits and eggs befpre mixing in the sausage. Second, I spread half a 7 oz. of diced green chiles over the mixture before baking. Finally I served over baked buttermilk biscuits (which I baked at the same time). Tasty, tasty and tasty!
An excellent casserole for a potluck or lazy weeknight supper.
* Percent Daily Values are based on a 2,000 calorie diet.
Kathie's Grits Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 300
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