Reviewed: Oct. 30, 2009

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!

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Jane Ruby

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Feb. 16, 2009

We had lots of leftover grits so we found this recipe. We did not use as much sausage as it called for, because we were a little short. We followed the recipe, otherwise except for adding a can of chopped green chiles. It was pretty good except it needed salt and pepper.

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Morgan

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Reviewed: Dec. 24, 2008

Yummy!! I added some pepper and a lot more garlic salt, and then butter to the pot. I then stirred in the cheese, egg and sausage. I poured it into the baking dish, then refrigerated overnight. I placed it on the counter for about 45 minutes, then baked. Super easy and very yummy!

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lalynnhussey

Cooking Level: Intermediate

Home Town: Columbia, Tennessee, USA

Living In: Lahaina, Hawaii, USA

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Reviewed: Mar. 30, 2008

Made exactly as stated except mixed the ingredients in the grits pan. Very good!

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TopKat

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: Detroit, Michigan, USA

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Reviewed: Jul. 18, 2007

I use turkey sausage instead of the pork. This casserole makes so munch sense I can't believe I didn't think of it myself.

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Billy Words

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Reviewed: Aug. 18, 2006

An excellent casserole for a potluck or lazy weeknight supper.

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LITTLEBIGJOHN

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: May 24, 2004

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.

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HOMERMC

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Nov. 11, 2003

I do a lot of cooking and thought this sounded good but it was very bland tasting. Ended up putting salsa on top to finish up the big dish of it.

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BUZZSAU

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Reviewed: Sep. 12, 2003

My family did not like this recipe

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KAYLA-7

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2003

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.

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DINEYB

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Reviewed: Mar. 29, 2003

This is an A++ recipe! My tastebuds exploded with the first mouthful. Easy to make and fast too! Thanks for the recipe.

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DASON530

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Reviewed: Jan. 26, 2003

I loved this recipe. Unfortunately my husband doesn't like grits. Oh well. I think it would be nice to add green and red peppers and maybe a little bit of sauted onion too.

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