Kathie's Grits Casserole

Kathie's Grits Casserole


"This is a wonderful casserole that everyone will love, grits lovers and non-grits lovers alike. It's perfect for a brunch! Feel free to add more garlic powder to taste."

Ingredients 50 m {{adjustedServings}} servings 436 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 436 kcal
  • 22%
  • Fat:
  • 33.4 g
  • 51%
  • Carbs:
  • 17.3g
  • 6%
  • Protein:
  • 15.6 g
  • 31%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 580 mg
  • 23%

Based on a 2,000 calorie diet

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  • Prep

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  1. Brown the sausage in a large skillet over medium-high heat. Drain and set aside. Prepare grits according to package directions using water, not milk. As the grits thicken, stir in the salt and garlic powder.
  2. Preheat oven to 350 degrees F (175 degrees C). Transfer the cooked grits to a 9x13 inch baking dish. Mix in the egg and 1 1/2 cups Cheddar cheese. Mix the sausage into the grits, then sprinkle the remaining 1/2 cup of Cheddar cheese over the top.
  3. Bake for 30 minutes in the preheated oven, or until the cheese is melted and bubbly.
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Reviews 19

  1. 23 Ratings


Good and disappeared quickly at office brunch. Will make again. My changes: Doubled recipe, added dried red/green bell peppers and onions (from Penzey's), increased garlic powder to ~1/2 tsp, used 19.5 oz. pkg sweet italian turkey sausage, and used reduced-fat cheddar. Made casserole night before; let it sit out ~30 minutes next morning before cooking. Took about 55 minutes to cook. Recommend adding ingredients to saucepan rather than 13X9 pan--too messy. Used non-stick spray on pan--came out easily and made clean-up quick.


I served this casserole for brunch and completed the menu for the meal by adding a fresh fruit salad, assorted muffins, coffee, and mimosas. EVERYONE loved the casserole & begged for the recipe. Two changes that I made to the written instructions were that I mixed the egg/cheese mixture and the sausage with the grits before I transferred everything into the 9x13 baking dish and the second change I made was that I added 1 cup of cheese to the top of the casserole instead of the recommended 1/2 cup. Other than that, I followed the recipe as it was written. [NOTE: I would recommend that you use the packaged, shredded cheddar cheese rather than grating your own block cheddar. The packaged cheese is "drier" and doesn't have the excess cheese oil/grease; therefore, it doesn't add an unwelcomed layer of grease to the top of the casserole.] This is a WONDERFUL recipe that will now become a family tradition!!


This was very quick and easy to make and tasted very good. I'll probably try adding some onion and/or green pepper next time I make it.