GRITS CASSEROLE
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3 CUPS WATER, 3/4 CUP GRITS, 3/4 CUP BUTTER, 1/4 TSP SALT, 1/2 LB VELVEETA, 1 LB BREAKFAST SAUSAGE, 2 BEATEN EGGS JALAPENO OR GREEN CHILI AS DESIRED
BRINGS WATER/SALT/BUTTER TO A BOIL ADD GRITS STIR UNTIL THICKENED, REMOVE FROM HEAT ADD EGGS, CHEESE AND PEPPERS, RETURN TO HEAT AND STIR UNTIL CHEESE IS MELTED, SPRAY A 9 x 13 AND POUR IN CONTENTS. BAKE AT 350 FOR ONE HOUR
Betty's Tex-Mex Cheesy Grits Casserole
Betty demonstrates how to make a Tex-Mex Cheesy Grits Casserole. This is a grits and cheese casserole with a Mexican flair.
Tex-Mex Cheesy Grits Casserole
4 cups water
1 teaspoon salt
1 cup quick grits
4 tablespoons butter, melted
18 ounces frozen mirepoix blend, thawed (or about 1/3 pound each of chopped onion, chopped green pepper, and chopped celery)
4 additional tablespoons butter
3 tablespoons all-purpose flour
1 ½ cups milk
2 cups shredded cheddar cheese
4-ounce can diced green chiles, with liquid
salt and pepper, to taste
cooking oil spray
½ can to 1 whole can (10-ounce size) green chile enchilada sauce, for topping
In a large pot, bring water to a boil over medium to high heat. Add salt and grits and return to a boil. Reduce heat to low and cook grits 3 to 5 minutes, stirring often, until thickened. Set aside. In a large skillet, melt 4 tablespoons butter. Add thawed mirepoix blend to butter and saute over low to medium heat until softened. Remove sautéed vegetables to a bowl and set aside. In the same skillet, melt 4 tablespoons butter over medium heat and stir in flour. Cook and stir, until mixture is bubbly. Add milk and cook until sauce thickens. Stir in cheddar cheese and green chiles. Season with salt and pepper to taste. Pour grits mixture into 9-inch by 13-inch by 2-inch baking dish that has been sprayed with cooking oil spray. Pour green chili enchilada sauce over top, using ½ can to 1 whole can, as desired. Bake at 350 degrees (F) for about 30 to 40 minutes, or until bubbly and beginning to brown. Remove from oven and let rest at least 10 minutes before serving. Enjoy! --Betty
Enjoy! --Betty
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Easy Grits Casserole - Perfect for Breakfast on Busy Mornings!
RECIPE BELOW. When we're busy as a family and need a hearty breakfast on the go, Grits Casserole is our go-to solution. It's tasty and filling, and you can also dress it up with your favorite sauce or salsa (I eat mine with roasted Hatch Chiles, but if you've been around this channel, you probably knew that).
Recipe:
1 cup Grits, cooked (slow cooked are best, but quick grits are just fine)
8 eggs
8 oz (1pkg) Shredded Cheddar Cheese (add more if you want)
4 oz (1/2 pkg) Shredded Monterey Jack Cheese (add more if you want)
1 lb Breakfast Sausage, cooked and drained
Salt & Pepper to taste.
Cook grits according to package directions, and cook off the Breakfast Sausage (sausage can be done the day before). Mix Sausage into Grits. In a large bowl, beat the eggs and add the cheese. Then add the Grits & Sausage and mix well. Spread into a 9x13 pan prepped with cooking spray. Cover with foil and bake at 350˚F for 60 minutes. Remove foil and cook 10 more minutes to brown the top. (If it still seems a little wet, cook 10 more minutes or until done. Let cool and serve or store in the fridge in squares for quick breakfasts!
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Smoky Sausage-and-Grits Casserole | Southern Living
Waking up to a warm, cozy casserole is the best thing about Saturday morning. This rich, creamy breakfast recipe is a hearty, filling dish that combines a few of our favorite ingredients: Cheddar cheese, smoked sausage, and quick-cooking grits.
Get the recipe for Smoky Sausage-and-Grits Casserole:
Ingredients:
1 1/2 pounds smoked sausage, chopped; 1/2 teaspoon table salt; 1 1/2 cups uncooked quick-cooking grits; 2 (8-oz.) blocks sharp Cheddar cheese, shredded; 1 cup milk; 1 1/2 teaspoons chopped fresh thyme; 1/4 teaspoon garlic powder; 1/4 teaspoon black pepper; 4 large eggs, lightly beaten; Vegetable cooking spray
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Rotel Sausage Cream Cheese Grits Casserole
FULL RECIPE:
Rotel Sausage Cream Cheese Grits Casserole recipe – spicy sausage and cheese grits casserole. All the flavors of our favorite party dip combined with cheesy grits! SO good! We love this casserole for breakfast, brunch, lunch, and dinner. Grits, chicken broth, eggs, onion, garlic, cream cheese, Velveeta, milk, butter, Rotel tomatoes, and sausage. Can make ahead and refrigerate or freeze for later.