Grits Casserole

Grits Casserole Recipe

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Barbara Riddle


Always a favorite breakfast casserole for those that don't eat eggs.


★★★★★ 2 votes

1 Hr
30 Min


  • 2 c
    chopped celery
  • 2 c
    chopped onion
  • 1 c
    chopped bell peppers
  • 1 lb
    hot or mild jimmy dean sausage, scrambled
  • 4 c
  • 1 tsp
  • 1 c
    quick cooking grits
  • 1 can(s)
    cream of celery soup
  • 2 c
    shredded cheddar cheese
  • 3 Tbsp
    olive oil, extra virgin

How to Make Grits Casserole


  1. After chopping all vegetables, saute with olive oil until translucent, adding little salt.
    In separate pan, scramble sausage till done, pour out onto paper towels over brown paper bag and let drain. To get even more grease out press with paper towels. When cool add it to the vegetables. This can sit overnight if you'd like or continue with cooking.
  2. Place water and rest of salt in two-quart pot and bring to a boil. Add grits and cook until done, stirring frequently. Then add to sausage and vegetables. Mix well and pour into large casserole dish.
  3. Spread cream of celery soup over top of casserole and sprinkle cheese evenly over top. Bake at 350 degrees for about 30 minutes. Check to make sure not getting too brown. Seems like a lot to do, but it is delicious. Not only good for breakfast, but dinner also. I usually serve with cheese muffins.

Printable Recipe Card

About Grits Casserole

Course/Dish: Breakfast Casseroles
Main Ingredient: Vegetable
Regional Style: American

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