Sausage-Grits Casserole
Cheri Clotiaux Stringer (originally from The Recipe Hall of Fame Cookbook II)
Yield: 8 servings
A slight departure from the typical breakfast casserole, as this one has the South’s favorite starch — grits! (Nov 2010)
1 cup quick grits
3 cups beef bouillon
1/2 tsp salt1 hot sausage
2 sticks butter
4 beaten eggs
1 cup milk
1/2 cup sharp Cheddar cheese, shredded, divided
3 cups beef bouillon
1/2 tsp salt1 hot sausage
2 sticks butter
4 beaten eggs
1 cup milk
1/2 cup sharp Cheddar cheese, shredded, divided
Cook grits in bouillon and salt until thick, about 3-4 minutes.
In skillet, cook sausage until well done; drain on paper towels. Add sausage to cooked grits, mixing thoroughly. Add remainder of ingredients and half of 1/4 cup cheese to grits and sausage, mixing thoroughly.
Pour into greased 9x13-inch casserole. Top with 1/4 cup cheese. (This looks very soupy before cooking; it thickens as it bakes.) Bake for 30-45 minutes at 350˚F.