Grits Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, cheesy baked grits casserole loaded with sausage and vegetables. Rich and indulgent, it works as a breakfast, brunch, or dinner entrée and is elegant enough for holiday gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 16 ounces (455g) ground breakfast sausage
- 2 teaspoon (5-6g) garlic, ( minced )
- 1 small onion, ( diced )
- 1 red bell pepper, (diced)
- 1½ cups (355ml) chicken broth
- 2¼ cups (532ml) milk
- 1 cup (160g) stone-ground grits ((or quick grits) )
- 1-2 tablespoons (14-28g) butter
- ½ cup (45g) parmesan cheese, (grated)
- 1 cup (83g) cheddar cheese, ( shredded and divided)
- 3 large eggs, (lightly beaten )
- 1 tablespoon (15ml) Worcestershire sauce
- 2 teaspoons Creole seasoning ((optional))
- Salt and pepper to taste
- ½ cup green onions, (chopped)
- 2 tablespoons Italian parsley, (chopped )
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1904mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 665mg
- Calcium
- 480mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1904MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.