If you are craving a comforting, hearty dish that packs a flavorful punch, the Rotel Sausage Cream Cheese Grits Casserole Recipe is an absolute game-changer. This casserole combines creamy, cheesy grits with spicy Rotel tomatoes and savory sausage, resulting in a luscious, crowd-pleasing meal that’s perfect for breakfast, brunch, or even dinner. The layers of bold flavors and rich textures melt together beautifully, and it’s all held together by a silky blend of cream cheese and Velveeta. Once you try this recipe, it’s going to be one you keep coming back to again and again!
Ingredients You’ll Need
Ingredients You’ll Need
Getting this dish right is all about simplicity and harmony. Each ingredient in the Rotel Sausage Cream Cheese Grits Casserole Recipe plays a key role, whether it’s enhancing the flavor, adding creamy texture, or giving it that inviting color.
- 1½ lb sausage: Choose your favorite type of sausage for a hearty, savory base; pork or spicy sausage work great.
- 6 cups chicken broth: This adds depth and moisture, making the grits flavorful without being bland.
- 2 cups quick cook grits: Quick cook grits keep the process simple while delivering that classic creamy texture.
- ½ cup butter: Richness and smoothness come from butter, balancing the tangy and spicy bits perfectly.
- 1 (8-oz) package cream cheese: Melted into the grits for dreamy creaminess and a subtle tang.
- 2 (10-oz) cans Rotel diced tomatoes and green chilies, drained: The signature ingredient that adds a lively kick with colorful bits and gentle heat.
- ½ tsp onion powder: Boosts savory undertones without overpowering the sausage flavor.
- ½ tsp garlic powder: Provides aromatic warmth to deepen the overall profile.
- Salt and pepper (to taste): Simple seasonings that enhance and balance every ingredient.
- 12-oz Velveeta cheese: This melts perfectly smooth, creating a velvety texture that hugs every bite.
- ½ cup milk: Helps loosen the mixture just enough so it bakes into a moist, tender casserole.
- 4 large eggs: These bind everything together, giving the casserole structure and lightness.
How to Make Rotel Sausage Cream Cheese Grits Casserole Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating the oven to 350°F. Lightly spray a 9×13-inch baking dish with cooking spray so your cheesy, creamy masterpiece doesn’t stick. Setting this up early means you’re ready to assemble and bake without delay.
Step 2: Cook the Sausage
In a skillet over medium heat, cook your sausage until it’s no longer pink and wonderfully browned. Drain off the excess grease carefully to keep it from getting greasy but leave enough to retain moisture and flavor. Set the sausage aside and get ready to bring all the other ingredients together.
Step 3: Cook the Grits
Bring the chicken broth to a boil in a large saucepan. Slowly stir in the quick cook grits to prevent lumps. Reduce the heat to medium-low, cover, and let it cook for 5 to 7 minutes until thickened, stirring occasionally for that perfectly smooth consistency. This base is what makes the casserole irresistibly creamy and filling.
Step 4: Mix the Cheeses and Seasonings
While the grits are hot, add the cream cheese, Velveeta, garlic powder, onion powder, drained Rotel tomatoes, milk, salt, pepper, and butter. Stir gently until all the cheeses are melted into a glossy, smooth mixture that’s bursting with flavor. Then slowly stir in the eggs to blend everything perfectly — they’re the secret to a tender, sliceable casserole.
Step 5: Combine with Sausage and Transfer to Pan
Fold the cooked sausage into the cheesy, spicy mixture and pour everything into your prepared baking dish. This layering of ingredients ensures every bite is packed with sausage flavor and creamy, cheesy goodness.
Step 6: Bake to Perfection
Bake the casserole uncovered for 40 to 45 minutes. This gives the top time to set and brown slightly around the edges while keeping the inside creamy and soft. Once it’s golden and bubbling, it’s time to bring it out of the oven!
How to Serve Rotel Sausage Cream Cheese Grits Casserole Recipe
Garnishes
For that extra pop of freshness and texture, sprinkle chopped green onions, fresh cilantro, or a dollop of sour cream on top right before serving. A little shredded cheddar or a few jalapeño slices can also add color and spice to your plate. These garnishes create contrast, brightening the dish and complementing every mouthful.
Side Dishes
This casserole shines as a satisfying main, but pairing it with a crisp side salad or some roasted seasonal vegetables balances the richness beautifully. Citrus-dressed greens or a simple cucumber salad keep the meal light and refreshing, making it ideal for any mealtime occasion.
Creative Ways to Present
If you want to impress guests, serve the Rotel Sausage Cream Cheese Grits Casserole Recipe in individual ramekins or mini cast-iron skillets. Garnish each portion with a sprig of parsley and a small drizzle of hot sauce for a restaurant-worthy presentation at your very own table.
Make Ahead and Storage
Storing Leftovers
This casserole tastes just as amazing the next day. Store any leftovers in an airtight container in the refrigerator for up to 4 days. It will keep its creamy texture and rich flavor, making it perfect for easy lunches or quick dinners.
Freezing
You can freeze the casserole, either before or after baking, for up to 2 months. Wrap it tightly in foil and plastic wrap to prevent freezer burn. When you’re ready, thaw overnight in the refrigerator for best results, and reheat as directed.
Reheating
To reheat, bake your portion covered with foil in a preheated 350°F oven until warmed through, about 20 minutes. Alternatively, a microwave works well for single servings; just heat in short intervals to preserve creaminess and avoid drying out.
FAQs
Can I use ground turkey instead of sausage?
Absolutely! Ground turkey is a great leaner alternative that still provides a savory base, though it may not be quite as flavorful as sausage. Adding extra seasoning can enhance the taste.
Is it possible to make this casserole spicy?
Yes! The Rotel tomatoes already add a mild kick, but you can easily increase the heat with diced jalapeños, cayenne pepper, or hot sauce to suit your spice preferences.
Can I prepare this casserole ahead of time?
Definitely. The mixture can be assembled a day before baking, then stored in the refrigerator. When ready, just pop it in the oven and bake as directed for a fresh and delicious meal.
What can I substitute for Velveeta cheese?
If you want to avoid Velveeta, try using processed cheddar or another creamy melting cheese like Monterey Jack. It won’t be quite the same signature texture but will still be wonderfully cheesy.
How do I know when the casserole is fully cooked?
It’s done when the top looks lightly golden and the casserole is set in the center. If you insert a knife or toothpick, it should come out clean, not runny.
Final Thoughts
There’s something truly special about the Rotel Sausage Cream Cheese Grits Casserole Recipe that makes it a beloved comfort food classic in any kitchen. Its balance of creamy, cheesy, and spicy flavors makes every bite a celebration of Southern-inspired goodness. If you want a dish that’s easy to make yet impressive and endlessly satisfying, this recipe is your new best friend. Give it a try and watch it become an instant favorite for your family and friends!
Print
Rotel Sausage Cream Cheese Grits Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Casserole
- Method: Baking
- Cuisine: American, Southern
Description
This Rotel Sausage Cream Cheese Grits Casserole is a comforting, creamy dish combining savory sausage, cheesy grits, and zesty diced tomatoes with green chilies, all baked to perfection. It’s a hearty meal perfect for family gatherings or brunch, offering a flavorful twist on traditional grits with a rich, cheesy texture and a hint of spice from Rotel.
Ingredients
Meat
- 1½ lb sausage
Liquids & Dairy
- 6 cups chicken broth
- ½ cup butter
- 1 (8-oz) package cream cheese
- 12 -oz Velveeta cheese
- ½ cup milk
Grains
- 2 cups quick cook grits
Vegetables & Seasonings
- 2 (10-oz) cans Rotel diced tomatoes and green chilies, drained
- ½ tsp onion powder
- ½ tsp garlic powder
- salt and pepper to taste
Eggs
- 4 large eggs
Instructions
- Preheat and prepare the baking pan: Preheat your oven to 350° F. Lightly spray a 9×13-inch casserole dish with cooking spray to prevent sticking and set it aside.
- Cook the sausage: In a skillet over medium heat, cook the sausage until it is no longer pink, breaking it into crumbles. Once cooked, drain any excess grease and set the sausage aside.
- Cook the grits: In a large saucepan, bring 6 cups of chicken broth to a boil. Slowly stir in 2 cups of quick cook grits. Reduce the heat to medium-low, cover, and cook the grits for 5 to 7 minutes until thickened, stirring occasionally to prevent lumps. Remove from heat once done.
- Add cheeses and seasonings: To the hot grits, add 1 package (8 oz) cream cheese, 12 oz Velveeta cheese, ½ tsp garlic powder, ½ tsp onion powder, drained 2 cans of Rotel diced tomatoes and green chilies, ½ cup milk, salt, pepper, and ½ cup butter. Stir the mixture until all the cheeses have melted and the mixture is smooth.
- Incorporate eggs and sausage: Slowly stir in 4 beaten large eggs until the mixture is well blended. Then fold in the cooked sausage evenly.
- Assemble the casserole: Transfer the cheesy grits and sausage mixture to the prepared 9×13-inch baking dish, spreading it out evenly.
- Bake: Bake the casserole uncovered in the preheated oven for 40 to 45 minutes until the top is set and lightly golden. Remove from the oven and let it cool for a few minutes before serving.
Notes
- Drain the Rotel tomatoes well to avoid excess liquid in the casserole.
- You can substitute the sausage with turkey sausage for a leaner version.
- Use quick cook grits for speedy preparation, but stone-ground grits can be used if you allow for longer cooking time.
- Adjust salt and pepper according to your taste, especially if using salted chicken broth.
- Leftovers can be stored in the refrigerator for 3-4 days and reheated in the oven or microwave.
