Loaded Grits Casserole: Creamy Sausage and Cheese

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Loaded Grits Casserole: Creamy Sausage and Cheese This loaded grits casserole combines quick grits, browned sausage, two cheeses, Rotel, and eggs in a baked 9 x 13-inch dish. The grits are first cooked on the stovetop in chicken broth with butter and seasonings, then turned into a casserole once the remaining ingredients are incorporated.

Watch How to Make It

The method moves from a large pot to the oven, with the cheese melted into the hot grits before the drained Rotel and beaten eggs are added. After baking, the casserole rests for about 10 minutes before serving.

Why You'll Love This Recipe

This recipe uses a clear sequence that keeps the grits at the center of the dish. Chicken broth comes to a boil first, then the quick grits, butter, onion powder, garlic powder, salt, and pepper are stirred in and simmered until thickened.

The sausage is browned and drained before it joins the grits mixture, so it is ready when the cooked grits come off the heat. Velveeta and softened cream cheese are also added at that point, giving them time to melt completely while the mixture is still hot.

The Rotel and eggs are stirred in only after the cheeses and sausage have been fully combined with the grits. Once everything is evenly incorporated, the mixture is spread into the prepared casserole dish and baked until set with a golden brown top.

Ingredients You'll Need

Chicken broth is the cooking liquid for the quick grits. Bring all 6 cups of broth to a boil in a large pot before adding the grits and the ingredients that season and enrich them.

The 2 cups of quick grits are cooked with 1 stick of butter, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and salt and pepper to taste. These ingredients go into the boiling broth together, then the heat is reduced for the 5-minute simmer.

Use 1 pound of sausage that has been browned and drained. It is stirred into the pot after the grits have thickened and the pot has been removed from the heat.

The cheese portion includes 1 block of softened cream cheese and 16 ounces of Velveeta cheese. Both are added to the hot grits mixture with the sausage and stirred until completely melted.

Two drained 10-ounce cans of Rotel are added after the cheeses have melted. The drained tomatoes are followed by 4 beaten eggs, which are stirred in until evenly incorporated throughout the mixture.

How To Make It

Have the sausage browned and drained, the cream cheese softened, the Rotel drained, and the eggs beaten before beginning the stovetop portion. Organizing those components first keeps them ready for the stages that follow the simmered grits.

The final mixture goes into a lightly greased 9 x 13-inch casserole dish. Preheat the oven before cooking the grits so the oven is ready once the casserole has been assembled.

Preheat the oven to 350°F. Lightly grease a 9 x 13-inch casserole dish and set it aside for the finished grits mixture.

Place the chicken broth in a large pot and bring it to a boil. Once the broth is boiling, stir in the quick grits, butter, onion powder, garlic powder, salt, and pepper.

Reduce the heat and simmer the grits for 5 minutes, stirring occasionally. Continue until the grits have thickened, following the stated simmering time and thickness cue before moving on to the cheese and sausage.

Remove the pot from the heat. Add the Velveeta, softened cream cheese, and browned, drained sausage to the thickened grits.

Stir the mixture until the Velveeta and cream cheese are completely melted and the sausage is well combined with the grits. Keeping the pot off the heat follows the recipe’s order for melting the cheeses into the cooked grits.

Add the drained Rotel and the beaten eggs. Stir until both are evenly incorporated, with the Rotel and eggs distributed throughout the cheese and sausage grits mixture.

Pour the mixture into the lightly greased 9 x 13-inch casserole dish. Spread it evenly in the dish before transferring it to the preheated oven.

Bake at 350°F for 40 to 45 minutes. The casserole is ready when the top is golden brown and the casserole is set.

The baking time follows the stovetop cooking and full assembly of the grits mixture. Check for both stated signs of doneness: a golden brown top and a set casserole.

Allow the baked casserole to rest for about 10 minutes before serving. This brief rest comes after the casserole is removed from the oven and before it is portioned.

Wrapping Up

This loaded grits casserole is built in layers of preparation: cook and thicken the grits in broth, melt in the cheeses with the browned sausage, then stir in the drained Rotel and beaten eggs. The assembled mixture bakes in one 9 x 13-inch casserole dish until golden brown and set.

The final 10-minute rest completes the recipe’s timing. Serve after the casserole has rested as directed.

Recipe created by Cookinwithbabe for Trust Me Try It.

Loaded Grits Casserole: Creamy Sausage and Cheese

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 8

Ingredients

• 6 cup chicken broth
• 2 cup quick grits
• 1 stick butter
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 lb sausage, browned and drained
• 1 block softened cream cheese
• 16 oz Velveeta cheese
• 2 10-oz. cans Rotel, drained
• 4 eggs, beaten

Instructions

• Preheat the oven to 350°F.
• In a large pot, bring the chicken broth to a boil.
• Stir in the grits, seasonings, and butter.
• Reduce the heat and simmer for 5 minutes, stirring occasionally, or until the grits have thickened.
• Remove the pot from the heat and stir in the Velveeta, cream cheese, and sausage until the cheeses are completely melted and the mixture is well combined.
• Stir in the Rotel and eggs until evenly incorporated.
• Lightly grease a 9 x 13-inch casserole dish and pour the grits mixture into the prepared dish, spreading it evenly.
• Bake for 40-45 minutes, or until the top is golden brown and the casserole is set.
• Allow the casserole to rest for about 10 minutes before serving.