TV's Grits Casserole Recipe -
TV's Grits Casserole Recipe
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TV's Grits Casserole

Recipe by  

"Grits are delicious and filling. This is truly a Southern comfort food. Good anytime. Enjoy."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 10 mins

    1 hr 30 mins


  1. Preheat an oven to 375 degrees F (190 degrees C). Butter a 2-quart casserole dish.
  2. Heat a large skillet over medium heat; cook the sausage in the hot skillet until completely browned, 5 to 7 minutes. Add the onion, celery, and green pepper; cook and stir until tender, about 5 minutes more. Transfer to the prepared casserole dish.
  3. Bring the grits, water, and salt to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until the grits are tender, about 30 minutes. Add to the sausage mixture in the casserole dish and stir; press into an even layer. Pour the soup over the mixture in an even layer. Sprinkle the Cheddar cheese over the soup.
  4. Bake in the preheated oven until the cheese has melted, about 30 minutes.
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Reviews More Reviews

Aug 26, 2009

I have been making this recipe for many years and it is always a hit!! I get asked for the recipe any time I bring it to a breakfast. Only thing I do different is 1/2 cup each of bell pepper, onion and celery and maybe a little more cheese because I love cheese!! Don't let the soup throw you off, it gives the flavor depth. YUMMY!

Jan 18, 2011

I fell in love with grits on a trip to the south some years ago, but this is the first time I've made them. I thought this was very good and comforting! The only thing I did different was to use beef summer sausage.


6 Ratings

Feb 17, 2011

very tasty although we had to substitute the grits by polenta due to availability

May 22, 2011

This was very easy, but I didn't like the flavor. I wouldn't make this again.

May 07, 2013

This recipe has been in my recipe box for quite some time, so I finally decided to give it a try last night. It was pretty good and my husband seemed to like it. My only reservation is that the soup just gets spread on top of the meat/grits mixture instead of mixing in, so that when I cut into it, there was a soupy layer oozing out above the grits. Next time, I think I would just mix the soup with the grits before baking. Also, I don't know if it's a mistake, but the directions say to let the grits simmer for about 30 minutes. Typically, grits are done after about 4-5 minutes. I didn't want to risk burning them, so I removed them after 4 minutes, which is the only change I made to the recipe. Overall, it's not a bad little recipe, but it didn't excite me too much.


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  • Calories
  • 406 kcal
  • 20%
  • Carbohydrates
  • 21.7 g
  • 7%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 29.5 g
  • 45%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 12.8 g
  • 26%
  • Sodium
  • 1063 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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