Cheesy Grits Casserole

cheesy grits casserole

I’m showing my Southern roots today, BIG time, with this {oh-so} cheesy grits casserole recipe. If you’re not from the South you may be asking “what is a grit?” – basically it’s coarsely ground corn, and on their own grits are rather bland and boring, but they are also similar to tofu in that they eagerly take on flavors.

I made these cheesy grits for Christmas brunch. I got the recipe from my husband’s cousin {thanks Lindsey!} who got it from her mother-in-law {isn’t that just how the best recipes get shared!}. I had them at an Easter brunch several years ago and remembered them all this time, so I knew I needed to get the deets and make them my self.

Cheesy Grits Casserole

  • 1 cup grits (stone ground or instant. I used a few individual packs of instant)
  • 1/2 lb Velveeta
  • 1/2 lb shredded sharp cheddar
  • 1/2 stick butter
  • 3 eggs, lightly beaten
  • 1/2 cup milk

Cook grits according to directions. Add additional ingredients to grits careful mixing the eggs in the hot grits, so you don’t scramble them – I actually added a little bit of grits to the eggs first {slowly} to temper them.

Pour mixture into 9 x 11 baking dish and bake 30-45 minutes at 325 degrees.

Serves 6-8

cheesy grits casserole

These are definitely not on the diet menu but they are wonderful for those special brunch get-togethers like Easter & Christmas.

You can also turn this into dinner by topping a spoonful of grits with sauteed shrimp {shrimp & grits ya’ll!}.

Have a great day!

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About Chris

Chris Nease is a party stylist and home entertaining expert with over 15 years of experience. In addition to her work as founding editor of Celebrations At Home, Chris is an editorial stylist and contributor to Homes.com, Marie Callender's, and SheKnows. Most recently her work has been published in Woman's World, Yum Food & Fun for Kids, and Cottages & Bungalows.

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