Friday Feast: The Congratulations Casserole
It’s that time in my life where many friends are having babies. What does that mean? Lots of casseroles!
I have one go-to casserole that I specifically bring to new moms and dads because I think it is perfect… it’s grits and sausage. I know nothin’ about birthin’ babies, but I do understand that your days with a newborn are a mess, and you eat when you can. Well, this casserole is great for breakfast, lunch or dinner. I mean, who doesn’t like grits?
Thanks to Paul Deen and her sons, here’s a great, spicy recipe.
Sausage and Grits Casserole
Preparation Time: 30 minutes
Cook Time: 1 hour
Cleanup Time: 15 minutes
1 cup uncooked grits
1 pound ground sausage
1 onion, chopped
1 can Rotel
1 stick butter
2 eggs, beaten
2 cups grated cheddar
10 dashes Tabasco
1 teaspoon paprika
1/4 cup chopped fresh parsley
- Preheat oven to 325 degrees.
- Cook grits in 4 cups salted water until thick.
- Saute sausage, breaking it into small pieces.
- Saute onion in sausage fat, drain.
- Add onion and Rotel to sausage.
- Add butter, eggs, cheese and Tabasco to grits.
- Combine grits mixture with sausage mixture.
- Pour into a 13×9 inch casserole dish. (For the new mamas, I put it in disposable aluminum pans so they don’t have to worry about cleaning and bringing back my dish.)
- Garnish with additional small amounts of cheese, Rotel, paprika and parsley.
- Bake 1 hour at 325.
Because this dish freezes well, I don’t bake it the one hour required and just write instructions on the dish for the mom: temperature and length of time in oven. The dish can also be refrigerated up to two days before baking, so it’s perfect for their crazy schedules.
**Eek! I forgot to get a picture of this casserole before I left the house today! I’ll update it soon.