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Friday Feast: The Congratulations Casserole

April 8, 2011

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.

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