Sausage and Ranch Grits Casserole recipe - CRAZY good!!! We love this casserole for breakfast, lunch and dinner. Grits, chicken broth, milk, eggs, Velveeta, sausage, Ranch, cheddar cheese. Can make ahead and refrigerate or freeze for later. This always get RAVE reviews! SO good!!! #breakfast #casserole
Preheat oven to 350° F. Lightly spray a 9x13-inch pan with cooking spray. Set aside.
In a large saucepan, cook sausage over medium heat until no longer pink. Drain fat. Combine cooked sausage and ranch dressing. Set aside.
In a large saucepan, add chicken stock; bring to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, 5 to 7 minutes or until thickened, stirring occasionally. Remove from heat.
Add Velveeta cheese and butter; stir until melted. Stir in milk. Slowly stir in eggs until blended. Stir in 3/4 of sausage and ranch mixture.
Transfer grits to prepared dish. Sprinkle with shredded cheese and remaining sausage mixture.
Bake, uncovered, 40 to 45 minutes.
Notes:
I used a roll of Jimmy Dean Sausage. You can use any brand you prefer.
You can substitute turkey sausage for the pork sausage.
Can Grits Casserole be made in advance? Yes! You can assemble the casserole ahead of time and refrigerate overnight. You may need to add a few minutes to the cooking time if you are baking straight from the refrigerator.
Can Grits Casserole be frozen? Yes! Assemble the casserole and cover and freeze unbaked. When ready to bake, place in refrigerator and let thaw overnight. Remove from refrigerator 30 minutes before baking. Increase baking time to 60 minutes.
If you don't need the whole recipe, you can split the casserole between two pans and freeze one for later.