Every home cook needs a baked cheese grits casserole recipe in his or her collection. This one is mine and it is SO GOOD! These cheesy grits are great with breakfast or ANY meal!
For a few years in a row, before I went back to school for occupational therapy, I was a part of a sweet women's Bible study on Wednesday mornings. Each week, a different small group in the study was responsible for bringing a breakfast potluck. Without fail, there was always a dish of cheese grits casserole. Always!
The cheesy grits were what I looked forward to most for those weekly Bible study breakfasts. In fact, I possibly spooned seconds more times than not. It was always a treat to be fed and gather with like-minded moms for fellowship and study.
This is my go-to recipe for Cheese Grits Casserole. 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. Don't pass on this recipe just yet!
- Use quick grits NOT instant grits.
Cheese Grits Casserole
Ingredients
- 3 cups cold water
- 1/2 teaspoon salt
- 1/2 teaspoon garlic salt
- 1 cup quick grits (not instant)
- 1 1/2 cup shredded cheddar cheese (I prefer sharp cheddar)
- 1/4 cup grated Parmesan cheese
- 1/2 cup unsalted butter
- 1/3 cup milk (or half & half)
- 3 large eggs lightly beaten
- 1/4 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
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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!!