Skip to Content
Menu

Sausage and Cheese Grits Casserole (Makeover)

  • Jump to Recipe
  • Save
By Betty Crocker Kitchens
Updated Jan 5, 2023
  • Save
  • Share
  • Jump to Recipe
Wake up your next brunch with a healthy twist on traditional Sausage and Cheese Grits, using low-fat cheese and a fat-free egg product—plus a splash of hot sauce if you dare.

Sausage and Cheese Grits Casserole (Makeover)

  • Prep Time 25 min
  • Total 1 hr 5 min
  • Servings 8
  • Ingredients 9
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

  • 1/2 lb spicy bulk pork sausage
  • 4 cups water
  • 1/2 teaspoon salt
  • 1 cup uncooked quick-cooking corn grits
  • 1 1/2 cups shredded reduced-fat sharp Cheddar cheese
  • 2 tablespoons butter or margarine
  • 1/2 cup fat-free egg product
  • 1 tablespoon chopped fresh parsley, if desired
  • Frank's™ RedHot™ Original cayenne pepper sauce, if desired

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 2 1/2- or 3-quart casserole with cooking spray.
  • Step 
    2
    In 10-inch skillet, cook sausage over medium heat 7 to 9 minutes, stirring occasionally, until no longer pink; drain.
  • Step 
    3
    Meanwhile, in 3-quart saucepan, heat water and salt to boiling. Slowly stir in grits. Reduce heat; cover and cook 5 to 7 minutes, stirring occasionally, until thickened. Remove from heat. Stir in 1 cup of the cheese and the butter until melted. Stir in sausage and egg product. Pour grits mixture into casserole; sprinkle with remaining 1/2 cup cheese.
  • Step 
    4
    Bake uncovered 25 to 30 minutes or until center is set. Sprinkle with parsley; cool 10 minutes. Serve with hot sauce.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
80
Trans Fat
0g
% Daily Value*:
Vitamin A
6%
6%
Exchanges:
Free
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

  • Trademarks referred to herein are the properties of their respective owners.
© 2024 ®/TM General Mills All Rights Reserved