Overnight grits & sausage casserole recipe
Overnight Grits & Sausage Casserole recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- 1-1/2 pounds mild bulk pork sausage
- 3/4 cup uncooked quick-cooking grits (not instant)
- 7 eggs, beaten
- 1 cup plus 2 tablespoons milk
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1 Tablespoon margarine, softened
- 1-1/2 cups (6 ounces) shredded extra sharp cheddar cheese
- 1 slice potato bread, crusted, cubed (or white)
Cook sausage over medium heat until browned, stirring to crumble. Set aside to drain well. Cook grits according to package. Set aside. In large bowl, beat eggs, add milk, garlic salt and pepper, beat again. Stir in softened margarine and potato bread pieces. Stir in shredded cheese and cooked grits, cheese will start to melt. Stir in cooked, drained sausage. Refrigerate overnight. In the morning spread mixture in lightly greased 9 x 13-inch baking dish. Bake in preheated 350-degree oven, uncovered 1 hour or until set.
Hint:Let cooked casserole cool for 10 to 15 minutes before serving for ease in cutting and serving. (Can also be cooked right away.)
Serves:8 to 10
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