Sausage and Grits Casserole

Sausage and Grits Casserole

adapted from Casual Cuisine originally from Tables of Content, a Junior League of Birmingham cookbook

Ingredients:

1 pound hot bulk sausage

2 cups (8 ounces) shredded Cheddar cheese

2 cups cooked grits

1 3/4 cups milk, heated

1/2 cup (1 stick) butter, melted

1 (8-ounce) package corn bread mix (I used Jiffy, next time I will use regular.)

6-ounces cream cheese

1 TBSP minced garlic

6 eggs, lightly beaten

1/8 tsp. Worcestershire sauce

1/8 tsp. Tabasco sauce

Directions:

Brown the sausage in a large skillet, stirring until crumbly; drain. Spread the sausage over the bottom of a lightly greased 9x13-inch baking dish and sprinkle with the Cheddar cheese.

Combine the grits, warm milk, butter, corn bread mix, garlic, cream cheese, eggs, Worcestershire sauce and Tabasco sauce in a bowl and mix well. Pour the grits mixture over the prepared layers and chill, covered, for 8-10 hours. (I made mine the night before and placed it in the fridge overnight.)

Let the casserole stand for 30 minutes at room temperature. Preheat the oven to 350 degrees and bake the casserole for 45 minutes. Serve immediately.

Serves 8-10