Grits & Sausage Casserole

Every year my cousin and her family have a big pig roast.  It’s their annual bash and they have a ton of guests from all over.  So not only are they feeding people for the actual event, but for a several day span.  This past year they made this breakfast casserole that was just dynamite.  I got my hands on the recipe and while it did turn out good, I forgot to add a major ingredient – the Rotel.  So I’m going to include it in the recipe, but don’t be confused when you don’t see tomatoes in the picture!

This is something that can be made the morning of, or the night before and refrigerated.  Thanks for the great recipe, Jaime and Carter!

Grits & Sausage Casserole

2 cups water
1 1/4 cup milk
1 tsp salt
1 cup quick cook grits
1/2 cup plus 1 tbsp butter
1/2 cup diced green onions
4 tsp Velveeta
1/2 tsp garlic powder
2.5 cups shredded cheddar cheese (sharp is best)
1 can Rotel tomatoes
1 lb. browned breakfast sausage


Heat oven to 350.

In a saucepan, bring water and milk to a boil.  Add the salt and slowly add the grits, stirring.  Return to a boil, stirring constantly for one minute.  Reduce heat, cover and cook 3 minutes.  Stir in 1/2 cup butter and stir in.  Cover and cook 3-5 minutes, then remove from heat and set aside.

Saute onions in remaining 1 tbsp butter.  Add velveeta, garlic, cheddar and onions, then add to the grits.  Stir until the cheese melts.  Add the rotel and sausage and mix well.  Pour into greased 8x11x2 casserole and bake 40 minutes.

Grits & Sausage Casserole


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