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Can you freeze a grits casserole?

Last post Dec 04, 2006 4:34 PM by AlabamaNeeNee . 1 replies.


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  • Can you freeze a grits casserole?
    A friend from work has a recipe for a grits casserole that uses cheese, rotel tomatoes and green onion. You mix it together and I think cook a little while on the stove. Then you bake it for an hour. Does anyone know if something like this could be made ahead of time and frozen just before you would bake it? I'm trying to think of "make ahead" recipes for the holidays. Thanks, Pat
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  • RE: Can you freeze a grits casserole?

    "Fool the Yankees" Grits Casserole
    from barklinhouse.com

    1 cup regular grits (not instant)
    4 cups water
    1 teaspoon salt
    3 or 4 ribs of celery, sliced very thin (split lengthwise first if ribs are big)
    1 pound bulk breakfast sausage
    1 can cream of celery soup
    1 block (10 to 16 oz.) sharp cheddar cheese, shredded

    Bring the water to a boil in a large pot; add the grits and salt. Cover and simmer 15 to 20 minutes, stirring occasionally. Meanwhile, brown the sausage and celery in a skillet, breaking sausage up into crumbles as it fries. Put browned sausage in a colander and rinse the fat off with hot tap water. Drain sausage. Stir the undiluted soup into the grits. Add the drained sausage. Stir in most of the shredded cheese, but do not stir so much that it all melts – leave some cheesy lumps. Put the mixture into casseroles – a big one or some small ones that serve one or two. Top with the rest of the shredded cheese. You can refrigerate it now and bake it in the morning if you wish. Bake at 400 degrees about 30 minutes, until hot and bubbly and browning a bit at the edge.

    If you want to freeze it, just freeze it unbaked in the casseroles and thaw in the fridge overnight before baking. We serve this to our "Yankee" guests as a "breakfast side dish" and only confess to it’s being grits if we are asked! They love it!

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