Cheese 'n' Grits Casserole Recipe

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

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min. + standing

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 large eggs, lightly beaten
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 tablespoon Worcestershire sauce
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon paprika

Directions

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.
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: 202 calories, 12g fat (7g saturated fat), 86mg cholesterol, 335mg sodium, 17g carbohydrate (1g sugars, 0 fiber), 7g protein.

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

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wingenrothj User ID: 825819 225996
Reviewed May. 7, 2015

"This was the first time I made cheese grits. WOW what a great recipe--"

MY REVIEW
jmkasprak User ID: 2880256 142430
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
Trish725 User ID: 243907 71633
Reviewed Mar. 24, 2009

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

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