Ms. Smith's Grits Casserole

Last year, on the last Friday of each month, the office staff served breakfast to the faculty and staff.  Think grits casserole, scones, muffins, juices, tea, and coffee.  The highlight was always the homemade grits casserole.  The original recipe uses bacon and pork sausage, but I substitute turkey sausage and skip the bacon crumbles on top.

I may have posted this recipe before, but I have more pictures (cell phone pics, but pics nonetheless).  This is a really fantastic dish and so easy to make.  Thanks, Ms. Smith!

Grits Casserole

grits (your own personal preference of style of grits)
butter or margarine
1 lb. sausage
2 cups shredded cheese (your choice; I used sharp cheddar)
1 can cream soup (i.e. cream of chicken, cream of celery, or cream of mushroom)

  1. Cook grits according to package directions.  (I used Quaker 5-Minute Grits.  I also cooked enough for 4-servings).
  2. Add butter or margarine to grits.
  3. Meanwhile cook sausage in a skillet.  Crumble.  (Drain the sausage if you're using pork sausage.  For turkey sausage, it's not necessary.)
  4. Stir in one can of cream soup into the grits.  (I prefer cream of celery.)  Heat through.  Then add some of your shredded cheese to the mixture.  Stir.
  5. When the sausage has cooked and been crumbled, add the sausage crumbles to the grits mixture.  Stir.
  6. Prepare a baking dish by lightly spraying with oil.
  7. Pour grits mixture into pan.  Top with grated cheese.
  8. Bake at 350 degrees in the oven until cheese is melted.  Allow to cool slightly so that casserole is solid.
  9. If you prefer, top with crumbled bacon at the end.

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  1. Okay, I'm going to be honest. Despite my Southern upbringing, I have never tasted grits. Hard to believe. This looks yummy and like real comfort food.

  2. this would be a super easy cassarole to make! thanks for sharing


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