Nothing says comfort food quite like a hearty, cheesy, and spicy casserole. Today, I’m excited to share a recipe that combines some of the South’s most beloved ingredients into one irresistible dish: Spicy Sausage and Cheesy Grits Casserole. This recipe is perfect for weekend brunches, family gatherings, or any time you need a warm, filling meal that feels like a hug in a dish.
Sausage and Cheesy Grits Casserole Ingredients:
- 16 oz Jimmy Dean Pork Sausage (spicy)
- 2 cups Quaker Quick 5 Minute Grits
- 8 oz Velveeta Cheese, cubed
- 16 oz Sliced Gouda or Muenster Cheese, divided
- ½ tbsp Garlic Powder
- ½ cup Butter, cubed (or 1 stick)
- ½ cup Milk
- 4 large Eggs, beaten
- 2 cups Shredded Cheddar Cheese, divided
- 2 cups Water
- 4 cups Chicken Broth
- 1 cup Chopped Onion, Celery, and Bell Pepper mix
- ¼ tbsp Tony Chachere’s Creole Seasoning
How To Make Sausage And Cheesy Grits Casserole:
- Preheat the Oven: Start by heating your oven to 350°F to ensure it’s ready to go.
- Cook the Sausage: In a large skillet, brown the sausage with the onion mix and Tony Chachere’s Creole Seasoning until the sausage is fully cooked and no pink remains. Drain the sausage and set it aside.
- Prepare the Grits: In the same skillet, bring water and chicken broth to a boil. Gradually stir in the grits and reduce the heat. Cover and simmer for about 5 minutes, stirring occasionally, until the grits have thickened.
- Add the Cheesy Goodness: Remove the skillet from heat. Stir in the cubed Velveeta, butter, half of the Gouda or Muenster cheese (torn into small pieces for easier melting), and half of the shredded Cheddar. Mix until the cheese and butter are completely melted.
- Combine Everything: Stir the browned sausage back into the skillet along with the milk and beaten eggs, ensuring everything is well combined.
- Assemble the Casserole: Transfer the mixture into a 9×13 casserole dish that has been greased or lined with non-stick spray. Top with the remaining sliced cheese and shredded Cheddar.
- Bake: Place the casserole in the oven and bake, uncovered, for 35 minutes, or until the top is bubbly and slightly golden.
Serving Suggestions:
Serve this spicy sausage and cheesy grits casserole hot, right out of the oven. It pairs wonderfully with a side of steamed green beans or a crisp salad to balance the richness of the dish.
Why This Recipe Works:
This casserole is a fantastic way to enjoy the classic flavors of Southern cooking with a spicy twist. The combination of creamy grits, melty cheese, and spicy sausage offers a variety of textures and flavors that meld wonderfully in every bite. Whether you’re serving it for breakfast, brunch, or dinner, it’s sure to satisfy your comfort food cravings.
Closing Thoughts:
I hope you enjoy making and eating this Sausage and Cheesy Grits Casserole as much as I do. It’s a family favorite that never fails to please. Enjoy the process and the delicious outcome!
Sausage and Cheesy Grits Casserole
This Spicy Sausage and Cheesy Grits Casserole combines hearty Jimmy Dean spicy pork sausage with creamy Quaker Quick Grits, rich Velveeta, and a mix of Gouda or Muenster and cheddar cheeses for a satisfying and delicious meal. Seasoned with garlic powder and Tony Chachere's Creole seasoning, and mixed with a flavorful sauté of onions, celery, and bell peppers, this dish is baked to perfection, offering a golden, cheesy crust that is both appealing and appetizing. Perfect for any gathering or a comforting family meal, it's a flavorful take on classic Southern ingredients.
Equipment
- Large Skillet for browning the sausage.
- Large Pot Dutch Oven for cooking the grits.
- 9 X 13 Casserole Dish for assembling and baking the casserole.
- cutting board for chopping the onions, celery, and bell peppers.
- sharp knife essential for chopping vegetables and cutting cheese.
- measuring cups and spoons for accurately measuring ingredients like broth, water, grits, and spices.
- wooden spoon or spatula for stirring the grits and mixing the ingredients.
- Cheese Grater if you need to shred cheese.
- Mixing Bowl for beating the eggs and mixing them with milk.
- Colander for draining the cooked sausage, if necessary.
- oven mitts for handling the hot casserole dish when removing it from the oven.
Ingredients
- 16 ounce Jimmy Dean Pork Sausage Roll I use spicy.
- 2 Cups Quaker Quick 5 Minute Grits
- 8 ounce Velveeta Cheese, Cubed
- 16 ounce Sliced Gouda or Muenster Cheese, divided
- ½ Tablespoon Garlic Powder
- ½ Cup Butter, cubed Or 1 Stick
- ½ Cup Milk
- 4 Large eggs, beaten
- 2 Cups Shredded Cheddar Cheese, divided
- 2 Cups Water
- 4 Cups Chicken Broth
- 1 Cup Chopped Onion, celery and bell pepper mix
- ¼ Tablespoon Tony Chachere's Creole Seasoning
Instructions
- Preheat oven to 350°
- Brown sausage with Onion mix and Tony Chachere's in a large skillet until pink is gone.
- Once browned, drain sausage and set aside.
- In the same skillet, bing water and broth to a boil.
- Once boiling, slowly add grits, stirring constantly.
- Turn down and cook covered for about 5 minutes or until thickened stirring occasionally.
- Remove from heat.
- Add velveeta, butter, ½ of gouda or muenster cheese (easier if torn into small pieces), ½ shredded cheddar. Stir to mix until cheese and butter is melted.
- Stir in browned sausage.
- Stir in Milk.
- Stir in eggs.
- Transfer mixture to a prepared 9X13 Casserole dish.
- Top with remaining 8 oz of sliced cheese and shredded cheddar.
- Baked @ 350°,uncovered for 35 Minutes.
Notes
The nutritional values provided are estimates only and are calculated based on general nutritional data for the listed ingredients. Actual values may vary depending on the specific brands, measurements, and preparation methods used. For precise dietary information, please consult a registered dietitian or use a verified nutrition calculator with the exact ingredients you use.
Nutrition
Calories: 500kcalCarbohydrates: 25gProtein: 25gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 150mgSodium: 800mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 700IUVitamin C: 10mgCalcium: 300mgIron: 3mg
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