Andouille and Cheddar Grits Casserole

Name: Andouille and Cheddar Grits Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Cajun
Ingredients: 12 oz andouille sausage, sliced into rounds; 1.5 cups stone-ground or old-fashioned grits (not instant); 4 cups low-sodium chicken broth; 2 cups water; 4 tbsp unsalted butter; 1.5 cups sharp cheddar cheese, shredded; 4 large eggs, beaten; 1/2 cup heavy cream; 6 green onions, sliced; 4 garlic cloves, minced; 1 tsp Cajun seasoning; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; as needed nonstick cooking spray

A hearty Southern breakfast casserole of smoky andouille sausage and sharp cheddar folded into creamy baked grits, perfect for feeding a crowd on a weekend morning.

65 minEasyServes 6510 cal/serving

CajunBreakfastOvenHigh ProteinNut-FreeAlcohol-Free

Ingredients

12 oz andouille sausage, sliced into rounds
1.5 cups stone-ground or old-fashioned grits (not instant)
4 cups low-sodium chicken broth
2 cups water
4 tbsp unsalted butter
1.5 cups sharp cheddar cheese, shredded
4 large eggs, beaten
1/2 cup heavy cream
6 green onions, sliced
4 garlic cloves, minced
1 tsp Cajun seasoning
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
as needed nonstick cooking spray

Instructions

1

Preheat oven to 375°F (190°C). Spray a 9x13-inch baking dish with nonstick cooking spray.
2

Bring 4 cups low-sodium chicken broth and 2 cups water to a boil in a large saucepan. Whisk in 1.5 cups stone-ground or old-fashioned grits (not instant) and 1 tsp kosher salt, reduce heat to medium-low, and cook, stirring often, until thickened, about 20 minutes.
3

Remove grits from heat and stir in 4 tbsp unsalted butter, half of 1.5 cups shredded sharp cheddar cheese, and 1 tsp Cajun seasoning. Let cool for 5 minutes.
4

Whisk together 4 beaten large eggs and 1/2 cup heavy cream in a small bowl, then stir into the grits along with 4 minced garlic cloves and most of 6 sliced green onions (reserve some for garnish). Season with 1/2 tsp freshly ground black pepper.
5

Meanwhile, cook 12 oz sliced into rounds andouille sausage in a skillet over medium-high heat until lightly browned on both sides, about 4 minutes. The sausage is pre-cooked but should reach 165°F (74°C) internally when heated through.
6

Fold the browned andouille sausage into the grits mixture. Pour into the prepared baking dish and top with the remaining sharp cheddar cheese.
7

Bake until the top is golden and the center is set, 25 to 30 minutes. Let rest 5 minutes before serving. Garnish with reserved green onions.

Questions

Can I make Andouille and Cheddar Grits Casserole dairy-free?

Yes. The dairy in this entry is 4 tbsp unsalted butter, 1.5 cups sharp cheddar cheese, shredded, 1/2 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor); the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Can I make Andouille and Cheddar Grits Casserole ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Andouille and Cheddar Grits Casserole?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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