Every home cook needs a cheese grits casserole recipe in their collection. This one is mine and it is SO GOOD! These cheesy grits are great with breakfast or ANY meal!
It wasn't until we moved to Mississippi that I fell in love with cheese grits. I think I tried buttered grits a few times before moving to the south, but I didn't know about this love affair with cheesy grits until I became immersed in the culture of southern food. Now this cheese grits casserole is a staple in my home.
Cheesy Grits Casserole
Years ago, I was a part of a sweet women's study on Wednesday mornings. Each week, a different small group in the study was responsible for bringing dishes for brunch. Without fail, there was always a dish of cheese grits casserole. Always!
The cheesy grits casserole was what I looked forward to most for those weekly gatherings. In fact, I possibly spooned seconds more times than not. It was always a treat to gather and be fed with like-minded moms for fellowship and study.
During one of those years, I collected the breakfast recipes from all the moms and organized them into a stapled handout so we could keep them at the end of the year when the study was over. This cheese grits casserole recipe is a slight variation from one found in the book.
Ingredients
Grab a tub or box of quick grits at the store then the rest you probably have on hand! Below is a list of what you need to make cheese grits casserole.
Grocery List for Cheese Grits Casserole:
- Quick-cook grits - My favorite brand is Jim Dandy, or use any quick grits you prefer. NOT instant.
- Shredded cheese - I prefer sharp cheddar cheese but use what you like. Maybe gouda! You can even mix up the flavors.
- Parmesan cheese - The grated kind in a tub is just fine.
- Unsalted butter - If you only have salted on hand, cut the salt from the recipe.
- Milk - Any kind. Half and half works, too.
- Eggs - We use 3 large so it's souffle like.
- Seasonings - This recipe calls for salt, garlic salt and cayenne. You can adjust to your liking.
You also need water to boil the grits -- just water from your sink will do! Note in the tips below that chicken stock/broth or a combination of water and cream can be used, too.
How to Make Cheese Grits
Scroll to the recipe card at the bottom of this post for the step-by-step on how to make cheese grits casserole. The general steps are as follows:
- Preheat oven and grease casserole pan.
- Bring water and salts to boil over high heat.
- Stir in grits. Cover and cook on low for 5 to 7 minutes, stirring often.
- Remove from heat and stir in cheese and butter.
- Mix in milk, eggs and cayenne.
- Transfer to casserole dish and bake at 350°F for 45 minutes.
- Let cool 10 minutes before serving.
Tips and Tricks
This is my go-to recipe for cheesy grits, but let me give you a few tips I've learned over the years.
- Jim Dandy brand of grits is my favorite. There's just something about Jim Dandy grits that taste better. I can't tell you why, just a personal preference. If you can't find Jim Dandy brand in your stores (looking at you my northern friends!) then other brands will do just fine!
- Use quick grits NOT instant grits. Please do not make this mistake.
- For many recipes I like to shred a block of cheddar instead of buying pre-shredded bags. Freshly shredded just melts better and has less grease. BUT, either will work.
- Boil the grits in a combination of chicken broth and water (equal to the 3 cups) or mostly water and a little bit of cream for extra richness.
Storage and Leftovers
Store: Keep leftovers covered in the refrigerator up to 5 days.
Reheat: Reheat individual portions in the microwave, in 30 second increments.
Freeze: You can freeze cheese grits casserole after baked and reheat in microwave or oven until heated through.
More Breakfast Casserole Recipes
- Easy Sausage Breakfast Casserole
- Crock Pot Sausage and Egg Breakfast Casserole
- Tater Tot Breakfast Casserole
- Pimento Cheese Breakfast Bake
Eat It, Rate It, Share It!
Made it and liked it? Leave a star rating, take a photo and tag me on social media @seededtable so I can share it!
This recipe was originally published August 2019 and updated December 2021 with optimized photos.
Cheese Grits Casserole
Ingredients
- 3 cups cold water
- ½ teaspoon salt
- ½ teaspoon garlic salt
- 1 cup quick grits (not instant)
- 1 ½ cup shredded cheddar cheese (I prefer sharp cheddar)
- ¼ cup grated Parmesan cheese
- ½ cup unsalted butter
- ⅓ cup milk (or half & half)
- 3 large eggs lightly beaten
- ¼ teaspoon cayenne pepper
Instructions
- Preheat oven to 350°F. Grease medium sized casserole dish with non-stick spray. (I use my 8-inch square Pyrex.)
- In a large saucepan over high heat, stir together the water, salt and garlic salt and bring to a boil. Slowly stir in the grits with a wooden spoon. Cover and reduce heat to low. Cook for 5 to 7 minutes, until thickened, stirring every so often.
- Remove pan from heat. Uncover and stir in the cheddar, Parmesan cheese and butter until melted. Mix in the milk, eggs and cayenne until combined. Transfer mixture to the prepared baking dish. Bake for 45 minutes, or until set in the middle and golden.
- Remove from the oven and let stand 10 minutes before serving.
Notes
- Nutrition information is an estimate only.
- Source: Slightly adapted from Jim Dandy's recipe
Brenda says
My grits got so thick in the boiling water, hard to stir and didn’t seem done. I’ve always used 4C. water and 1C. grits. Is 3C. water correct? Thanks!
Nikki Gladd says
Hi Brenda,
The recipe is correct as written with 3 cups of water. If the 4 cups works better for you, you can definitely cook them how you are used to! But, you mentioned they got thick in the boiling water which made me wonder if you forgot to turn the heat down to low once you add the grits?
Thanks!
Nikki
Kathryn says
I made this ahead, put it in the fridge overnight and baked the next morning to bring for a breakfast potluck. I'm wondering if the recipe is supposed to say half a stick of butter not half a cup? It was very good but a lot of the butter separated to the top. Or maybe putting it in the fridge made this happen. Either way it's still got eaten! Thanks for the recipe
Nikki Gladd says
Hi Kathryn, I haven't had that happen, interesting! The recipe is correct calling for 1/2 cup of butter. I'm glad y'all still liked it!
Lisa Kelly says
This casserole was so delicious . I loved how fluffy and rich it was.
Nikki Gladd says
Thank you for your review, Lisa!
Gwenda says
Nikki I love the name of your website which I just happened to be looking for a great southern style chicken and dumplings recipe. I was born and raised in South Alabama so I love me some cheese grits. I have never had a casserole but it sounds terrific. The chicken and dumplings and cheese grits casserole are on my menu this week.
Nikki Gladd says
Thank you, Gwenda! Looking forward to what you think of both! 🙂
Angela says
I’ve prepared something similar, covered, froze and moved to fridge the night before cooking. It took longer to cook, but was wonderful and easy for a crowd. I also cooked bacon, froze individually, bagged it and froze it. Took out what I needed the day of the breakfast and heated slowly in a skillet. No grease, no cleanup, just an enjoyable time.
Nikki Gladd says
Thank you, Angela!
Mimi wilson says
Ii make this but i cook bacon.ham,or sausage and crumble it up and add it along with a can of chopped gree chilis then when it is done i add French fried onions to the top and cook 3 minutes this is one dish i can count on getting raves over and i have the recipe typed up and plenty of copies because every one ask for it.
Sarah says
This looks amazing!! Can I make a bit earlier in the day and then pop in the above an hour before serving?
Nikki Gladd says
Hi Sarah,
Yes! You can make it ahead up until the point of baking. Let it cool to room temp, cover, and store in the fridge overnight. Then, remove the pan from the fridge while the oven is preheating for 15 minutes. You might need to bake it a tiny bit longer, but it should bake up just fine!
Celeste says
Yuummm- I do LOVE some cheese grits! Your posts make me so happy. I want to make all the dishes and go on all the trips! ❤️
Nikki Gladd says
You're so sweet, Celeste! Thank you!!