Kwanzaa: Southern Grits Casserole

6 cups water2 cups uncooked grits1/2 cup butter, divided3 cups shredded Cheddar cheese, divided1 pound ground pork sausage12 eggs1/2 cup milksalt and pepper to tastePreheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish. Bring water to a boil in a large saucepan, and stir in grits. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Mix in 1/2 the butter and 2 cups cheese until melted. In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and mix into the grits. Beat together the eggs and milk in a bowl, and pour into the skillet. Lightly scramble, then mix into the grits. Pour the grits mixture into the prepared baking dish. Dot with remaining butter, and top with remaining cheese. Season with salt and pepper. Bake 30 minutes in the preheated oven, until lightly browned. Amount Per Serving  Calories: 403 | Total Fat: 29.9g | Cholesterol: 221mg Powered by ESHA Nutrient Database

Servings Per Recipe: 16

Amount Per Serving

Calories: 403

Total Fat: 29.9gCholesterol: 221mgSodium: 473mgTotal Carbs: 16.8g    Dietary Fiber: 0.3gProtein: 16.5g VIEW DETAILED NUTRITION
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Casserole Recipes: Southern Squash Casserole | Submitted By: alicia

6 cups thinly sliced yellow squash1 cup shredded carrots1 chopped onion1 chopped red bell pepper1 cup sliced fresh brown or white mushrooms1 (8 ounce) container light dairy sour cream1 (14.5 ounce) can chicken broth1 (10.75 ounce) can condensed cream of chicken soup2 eggs1 tablespoon Italian seasoning blend1 dash ground red pepper3 cups chopped cooked chicken4 cups crumbled cornbread3 cups shredded Cheddar cheesePreheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Place the squash, carrots, onions, bell pepper, and mushrooms in a pan. Pour in enough water to cover, and bring to a boil. Reduce heat and simmer until tender and easily pierced with a fork, about 10 minutes. Remove from heat, and drain well using a sieve or colander. Mix the sour cream, chicken broth, cream of chicken soup, eggs, Italian seasoning, and red pepper together in a large bowl. Toss the sour cream mixture with the chicken, cornbread, and 2 cups Cheddar cheese until evenly blended. Stir in the vegetable mixture. Spread the mixture evenly over the bottom of the prepared baking dish. Bake in preheated oven until the center sets, about 50 minutes. Sprinkle with the remaining 1 cup of Cheddar cheese. Bake until the cheese melts, about 10 minutes more. Serve immediately. Amount Per Serving  Calories: 250 | Total Fat: 14.3g | Cholesterol: 83mg Powered by ESHA Nutrient Database

Servings Per Recipe: 16

Amount Per Serving

Calories: 250

Total Fat: 14.3gCholesterol: 83mgSodium: 416mgTotal Carbs: 14.1g    Dietary Fiber: 2.2gProtein: 16.3g VIEW DETAILED NUTRITION
About: Nutrition Info

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