Dinner Grits Casserole Recipes

SOUTHERN GRITS CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
• Bring water to a boil in a large saucepan, and stir in grits. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Mix in 1/2 the butter and 2 cups cheese until melted.
• In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and mix into the grits. Beat together the eggs and milk in a bowl, and pour into the skillet. Lightly scramble, then mix into the grits.
• Pour the grits mixture into the prepared baking dish. Dot with remaining butter, and top with remaining cheese. Season with salt and pepper.
• Bake 30 minutes in the preheated oven, until lightly browned.

GRITS CASSEROLE

Steps:

• Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain and set aside. In a saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat and cook 4-5 minutes, stirring occasionally. Remove from the heat. Stir a small amount of hot grits into the eggs; return all to the saucepan, stirring constantly. Add the sausage, 1 cup cheese, milk and butter, stirring until the butter is melted. , Pour into a greased 13x9-in. baking dish. Sprinkle with remaining cheese. Bake at 350° for 50-55 minutes or until the top begins to brown.

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.

GRITS AND GREENS CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and set aside.
• In a large pot or Dutch oven, combine the half-and-half and 6 cups of the chicken stock and bring to a boil over medium-high heat. Once up to a boil, stir in the grits. Bring it back up to a boil, and then reduce the heat to low and cover. Simmer, stirring frequently, until the mixture has slightly thickened (it should resemble cooked oatmeal in thickness), 10 to 15 minutes. Use a whisk to break up any lumps that have formed.
• Meanwhile, in a large saucepan, cook the bacon over medium-high heat until just turning crispy, about 7 minutes. With a slotted spoon, remove the bacon and place it on a paper towel, patting it to remove any excess fat. Using the same saucepan, add the onions to the leftover bacon drippings and saute until translucent, 5 to 7 minutes. Then add the collard greens and the remaining 2 cups chicken stock and cook until tender, another 10 minutes. Drain the collards and onions in a colander.
• Once the grits are done, add the Parmesan, butter, salt, pepper and 1/2 cup of the Monterey jack. Stir until the butter has melted and all the ingredients are well combined. Then add the drained collards mixture and stir.
• Transfer the grits mixture to the prepared baking dish and top with the crumbled bacon and the remaining 1/2 cup Monterey jack. Bake until the cheese is melted and bubbly, about 15 minutes.

TV'S GRITS CASSEROLE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Butter a 2-quart casserole dish.
• Heat a large skillet over medium heat; cook the sausage in the hot skillet until completely browned, 5 to 7 minutes. Add the onion, celery, and green pepper; cook and stir until tender, about 5 minutes more. Transfer to the prepared casserole dish.
• Bring the grits, water, and salt to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until the grits are tender, about 30 minutes. Add to the sausage mixture in the casserole dish and stir; press into an even layer. Pour the soup over the mixture in an even layer. Sprinkle the Cheddar cheese over the soup.
• Bake in the preheated oven until the cheese has melted, about 30 minutes.

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.

SOUTHERN GRITS CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Spray 9x12x2-inch pan with non-stick cooking spray.
• Place hot grits in large bowl.
• Add butter and stir to mix and let butter melt.
• Add liquid ingredients and stir to mix well.
• Pour into casserole.
• Place casserole in oven; place pan of water on shelf below casserole.
• This helps keep carrerole from drying out.
• Bake 50 minutes.
• Remove from oven and sprinkle casserole with cheese and then bacon.
• Return to oven for an additional 10 minutes until just set in the middle.
• Serve hot.

KISS MY GRITS CASSEROLE

Steps:

• Spray a 1 1/2 quart baking dish with nonstick cooking spray; set aside.
• In a large saucepan, bring water and milk to a boil.
• Add in the soup mix and whisk until blended.
• Using a wooden spoon, slowly stir in grits; continue stirring until the consistency is smooth.
• Cook and stir grits for 5 minutes or until they are thick and creamy.
• Take saucepan from heat.
• In a small saucepan or skillet, melt butter over medium heat.
• Saute/stir onion and garlic for 3-5 minutes or until they are softened.
• Add onion-garlic mixture to grits; stir to combine.
• Add eggs and cheese to grits; stir to combine.
• Transfer mixture to baking dish.
• Bake in a 350° oven for about 1 hour or until set.

DINNER GRITS CASSEROLE

Steps:

• Brown and drain sausage. Add next 3 ingredients and cook till soft. Cook grits in 4 cups of water.
• Butter 9x13 dish, layer meat and veggie mixture into bottom of casserole. Then add cooked grits. Then layer soup. Then layer enough grated cheese to cover casserole.
• Cook at 375°F for 30 minutes or until thick and bubbly.