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Sausage & Cream Cheese Grits Casserole

Sausage & Cream Cheese Grits Casserole

 15 Goolsby's Sausage Patties
 8 oz Cream Cheese (1 block), softened
 6 cups Chicken Stock
 2 cups Quick-Cooking Grits
 12 oz Velveeta, cubed
 ½ cup Butter, cubed
 ½ cup Milk
 4 Large Eggs, lightly beaten
 2 cups Shredded Cheddar Cheese

Preheat oven to 350° F. Lightly spray a 9x13" pan with cooking spray. Set aside.


In a large skillet, cook Goolsby's Sausage patties over medium heat until no longer pink. Drain fat. Stir in cream cheese and break into crumbles. 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 and butter; stir until melted. Stir in milk. Slowly stir in eggs until blended. Stir in 3/4 of Goolsby's Sausage mixture.


Transfer grits to prepared dish. Sprinkle with shredded cheese and remaining Goolsby's Sausage crumbles.


Bake, uncovered, 40 to 45 minutes.