Cheese 'n' Grits Casserole Recipe
Cheese 'n' Grits Casserole Recipe photo by Taste of Home

Cheese 'n' Grits Casserole Recipe

Publisher Photo
Grits are a staple in Southern cooking. Serve this as a brunch item with bacon or as a side dish for dinner.—Jennifer Wallis, Goldsboro, North Carolina
TOTAL TIME: Prep: 10 min. Bake: 30 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min. + standing
MAKES: 8 servings

Ingredients

  • 4 cups water
  • 1 cup uncooked old-fashioned grits
  • 1/2 teaspoon salt
  • 1/2 cup 2% milk
  • 1/4 cup butter, melted
  • 2 eggs, lightly beaten
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 tablespoon Worcestershire sauce
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon paprika

Nutritional Facts

3/4 cup equals 202 calories, 12 g fat (7 g saturated fat), 86 mg cholesterol, 335 mg sodium, 17 g carbohydrate, trace fiber, 7 g protein.

Directions

  1. Preheat oven to 350°. In a large saucepan, bring water to a boil. Slowly stir in grits and salt. Reduce heat; cover and simmer for 5-7 minutes or until thickened. Cool slightly. Gradually whisk in milk, butter and eggs. Stir in cheese, Worcestershire sauce and cayenne.
  2. Transfer to a greased 2-qt. baking dish. Sprinkle with paprika. Bake, uncovered, 30-35 minutes or until bubbly. Let stand 10 minutes before serving. Yield: 8 servings.
Originally published as Cheese 'n' Grits Casserole in Taste of Home's Holiday & Celebrations Cookbook Annual 2006

Nutritional Facts

3/4 cup equals 202 calories, 12 g fat (7 g saturated fat), 86 mg cholesterol, 335 mg sodium, 17 g carbohydrate, trace fiber, 7 g protein.

Reviews for Cheese 'n' Grits Casserole

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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3 Star
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MY REVIEW
Reviewed Oct. 1, 2011

These grits were so very flavorful, and the best part was I didn't have to stand at the stove and stir them as long as the cheesy grits recipe I normally use. My grits were a bit soupy even after letting them stand for 10 minutes, but I was using a Pampered Chef stone baking dish, so maybe it needed to cool longer. Next time I'll just use a glass dish.

MY REVIEW
Reviewed Mar. 24, 2009

I sprinkled some extra cheese on top...yum! I used sharp cheddar.

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