Sausage and Grits Casserole

If there is one meal I could eat all day every day, it's breakfast. I love everything about it. Well, I should clarify: savory breakfast. I don't like anything sweet first thing in the morning. The most I can handle is my coffee, which is hardly sweet at all. Anyway, whenever we have occasions to provide breakfast for gatherings, I usually volunteer to make something savory. This casserole is perfect for just such a need. It can be made ahead of time and baked before serving, and (especially if you keep cooked sausage in your freezer) it comes together in a snap! You can certainly cook the grits in only water, but in my experience every little layer of flavor helps when you're cooking.

This is also a fairly simple recipe that can be customized. Diced green and red peppers, chopped spinach, mushrooms - there are plenty of ways to add variety.

Sausage and Grits Casserole

1 cups grits
1-1/2 cups milk
1-1/2 cups chicken stock
2 tablespoons butter
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 pound ground breakfast sausage
2 green onions, chopped
4 eggs
2 cups shredded sharp cheddar cheese

In a large saucepan, bring the milk, stock, butter and seasonings to a boil, whisk in grits and turn heat down to low. Continue to cook, whisking frequently, until the grits are thick. Remove from heat. Meanwhile, cook breakfast sausage in a skillet until browned through, breaking it up as it cooks. In a small bowl, whisk the eggs with salt and pepper. Temper the eggs by whisking in about 1/4 cup of the grits, then pour the mixture into the grits and stir well. Add in the sausage, green onions and 1-1/2 cups of cheese. Pour that mixture into a greased 9 x 13 dish. Sprinkle with the remaining 1/2 cup cheese. Store in the refrigerator until ready to bake, or bake immediately at 350° for 30-40 minutes.

Unstuffed Pepper Casserole

My kids could eat spaghetti every night of the week. Except that one kid who is starting to get tired of it. At any rate, I make a lot of marinara and I like to have different ways to use it rather than just the traditional pasta route. This recipe is a great alternative. It offers a big veggie punch along with the flavors that it seems like everyone loves! This is also my go-to casserole for giving to others because it can be adapted to fit dietary restrictions like gluten-free, dairy-free, whatever. It freezes well so I sometimes give it unbaked. That way if the family has received a lot of food they can freeze it for another time.

Unstuffed Pepper Casserole

1-1/2 cups brown rice, prepared according to package directions

1 zucchini, trimmed and shredded
1 carrot, trimmed and shredded
1/2 onion, chopped
1 green pepper, chopped
1 pound ground turkey
1 jar marinara sauce (about 1 quart)
1 cup shredded cheddar cheese

2 eggs
1/2 cup bread crumbs
1/4 cup grated Parmesan
1 teaspoon Italian seasoning
1 tablespoon olive oil
salt and pepper

In a large skillet, saute the turkey until brown, breaking it up as it cooks; season with salt and pepper. Remove to a separate dish. In the same skillet, saute the zucchini, carrot, onion and green pepper. Add the turkey back in, along with the rice, marinara, cheddar and eggs. Pour into a greased 9 x 13 baking dish. In a small bowl, combine the bread crumbs, Parmesan, seasonings and olive oil. Sprinkle over the top. Bake at 350° for 30-40 minutes, until heated through and bread crumbs begin to brown.