Cheese Grits and Sausage Casserole

A friend gave me this recipe in 1987. It’s sure to please everyone, even yankees. That is, if you can get them to try it. When my husband came into my family, he would only eat meat, potatoes and green beans. My mother, a wonderful cook, soon had him trying all kinds of new things.  And now, he’ll eat almost anything and loves southern cooking. I think he’ll like this recipe, since the grits are embellished with cheese and sausage. Who wouldn’t?

Cheese Grits and Sausage Casserole   

Cheese Grits ‘n Sausage – Serves 10 (maybe)

  • 2 cups water
  • ½ tsp. salt
  • ½ cup uncooked quick grits
  • 4 cups extra sharp cheese (grated)
  • 4 eggs, beaten
  • 1 cup milk
  • ½ tsp. dried whole thyme
  • 1/8 tsp. garlic salt
  • 2 lbs. mild bulk sausage, cooked, drained and crumbled

Cook grits with salt and water. Combine cheese with grits and stir until melted. Combine eggs, milk and seasonings. Combine egg mixture and grits. Add sausage. Pour into 9X13 Pyrex dish. Refrigerate overnight. Before baking, remove from fridge for 15 minutes. Bake at 350 degrees for 50-55 minutes.


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