Cheesy Bacon And Grits Casserole Recipes

GRITS & BACON CASSEROLE

Steps:

• Preheat oven to 350°. In a large saucepan, bring water, salt and pepper to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat. Pour grits into a greased 2-1/2-qt. souffle dish; cool completely., In a large bowl, whisk eggs; pour over grits. Sprinkle with bacon and cheese., Place casserole in a larger baking pan; add 1 in. of hot water to larger pan. Bake, covered, 45 minutes. Uncover; bake 30-40 minutes longer or until knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. , Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Place casserole in a larger baking pan; add 1 in. of hot water to larger pan. Bake, as directed, increasing time as necessary for a knife inserted in the center to come out clean. Let stand 5-10 minutes before serving., ,

CHEESE GRITS CASSEROLE

Steps:

• In a heavy pot, cook the bacon over medium heat to render the fat, about 2 minutes. Add the onions and cook with the bacon until the onions are golden brown and the bacon is chewy, about 5 minutes. Carefully add the chicken broth and 2 cups water. Whisk in the grits. Bring to a boil, lower to a simmer and cook until thickened, about 25 minutes. Stir in the cream and cheese until thoroughly combined. Season with salt and pepper.

CHEESY BACON AND GRITS CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Meanwhile, in a Dutch oven, bring water, milk and salt to a boil. Slowly stir in grits. Reduce heat to low; cook, covered, until thickened, 15-20 minutes, stirring occasionally. Remove from heat. Stir in 1-1/2 cups cheese until melted. Slowly stir in eggs until blended. Stir in bacon, corn and pepper. Transfer to a greased 2-qt. baking dish. Sprinkle with remaining 1/2 cup cheese., Bake, uncovered, until edges are golden brown and cheese is melted, 35-40 minutes. Let stand 10 minutes before serving. If desired, serve with avocado. , Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake grits as directed until heated through and a thermometer inserted in center reads 165°, increasing time to 45-55 minutes.

CHEESY BACON AND HAM CASSEROLE

Steps:

• Cook bacon in skillet until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet.
• Crumble bacon; set aside.
• Cook ham in reserved drippings in skillet over medium heat until browned.
• Cook grits according to package directions.
• Remove from heat, and stir in cheese and butter until melted.
• Stir in bacon, ham, eggs, and remaining ingredients.
• Pour into a lightly greased 13x9 inch baking dish.
• Bake at 350 degrees for 45 minutes or until set.

SAUSAGE AND CHEESE GRITS CASSEROLE

Steps:

• Heat oven to 350°F. Spray shallow 3-quart casserole with cooking spray.
• In 10-inch skillet, cook sausage over medium heat 7 to 9 minutes, stirring occasionally, until no longer pink; drain.
• Meanwhile, in 3-quart saucepan, heat water and salt to boiling. Slowly stir in grits; reduce heat. Cover and cook 5 to 7 minutes, stirring occasionally; remove from heat. Stir in 1 cup of the cheese and the butter until melted. Stir in eggs, milk and sausage.
• Pour grits mixture into casserole. Sprinkle with remaining 1/2 cup cheese.
• Bake casserole uncovered 25 to 30 minutes or until center is set. Cool 10 minutes before serving.

CHEESY GRITS CASSEROLE

Steps:

• Heat water and salt to boiling.
• Gradually add grits and return to boiling.
• Reduce heat.
• Simmer uncovered, stirring for 5 minutes.
• Remove from heat and allow to cool, slightly.
• Add cheese, butter and eggs, mix well to ensure all of the grits are incorporated.
• Bake at 350 degrees until a light golden brown, about 50 minutes.

BACON-CHEDDAR GRITS

Steps:

• In a medium saucepan, cook bacon and jalapeno (optional) over medium heat, stirring occasionally, until bacon is browned, about 8 minutes. With a slotted spoon, transfer bacon and jalapeno (if using) to a small bowl. Remove pan from heat and carefully add 4 1/2 cups water (fat may sputter).
• Bring liquid to a boil over high and whisk in grits. Whisk until mixture begins to thicken, then reduce heat to low and gently simmer, stirring occasionally to prevent sticking, 25 minutes or until creamy. Season with salt and pepper. Whisk in 1 cup grated cheddar and three-fourths the bacon mixture. Pour into a 2-quart serving dish and top with remaining cheddar and remaining bacon mixture.

CHEESY BACON BREAKFAST CASSEROLE

Steps:

• Spray a 9-inch square baking dish with cooking spray. Place bread slices in a single layer in the bottom of the prepared baking dish.
• Whisk milk, egg substitute, and chives together in a bowl; pour over bread slices into prepared baking dish. Sprinkle bacon crumbles over the top. Cover the dish with plastic wrap and refrigerate, 8 hours to overnight.
• Remove and discard plastic wrap from baking dish; let dish come to room temperature, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake casserole in the preheated oven for 40 minutes. Sprinkle cheese over the top and continue baking until cheese is melted and casserole is set, about 5 minutes more.

SHRIMP AND CHEESY GRITS WITH BACON

Steps:

• Bring chicken broth and evaporated milk to a boil in a large saucepan; stir in grits and salt and return to a boil. Reduce heat to low, cover, and simmer grits until thick, stirring often, about 5 minutes. Stir in 1 cup Cheddar cheese until melted. Set grits aside and keep warm.
• Cook and stir bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer bacon to a bowl. Drain all but 2 tablespoons of bacon drippings from the skillet and cook and stir shrimp, green bell pepper, and onion in bacon drippings until shrimp are bright pink and no longer translucent inside and green pepper is tender, 5 to 8 minutes. Stir bacon into shrimp mixture.
• Spread grits into a serving dish, top with shrimp mixture, and sprinkle with 1 tablespoon Cheddar cheese for garnish.