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
Scale
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.
