Cheesy Grits Casserole

cheesy grits casserole bake

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 along with my eggnog bread pudding. 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

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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