Creamy Grits Casserole
This buttery, two-cheese casserole featuring one of the South's favorite foods is a must for holiday brunches or to serve at dinner with shrimp or ham.
Recipe by Southern Living September 2007
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04/25/2014
This was really tasty. Brought it to work for a breakfast potluck and everyone loved it. I made it the night before, didn't bake until the next morning. I used shredded colby and monterey jack cheeses instead of the ones listed. I also sauteed 1/2 onion finely chopped in the butter. I think that really makes a difference.
10/06/2013
My brother-in-law makes this fabulous recipe !:-) :-)
02/05/2013
I barely finished 1 serving, which was hard to do. Certainly won't make it again.
12/29/2012
This is now my default cheese grits casserole recipe, however I use 8 oz. Cheddar and 6 oz. American cheese. Always well received.
11/18/2012
This is AWESOME! I made it twice exactly per recipe and everyone wants to know the recipe.
02/15/2011
Wonderful! I've been making this recipe exactly as given for special occasions over the past year or so and it's always a hit. I do often make ahead and refrigerate - but add at least another 10 minutes to cooking time when do so.
12/23/2010
Fantastic. Just the right creamy texture for grits. I added a few slices of crispy bacon for more flavor. It is a bit time consuming for a breakfast dish, so I may experiment with mixing the night before, refrigerating, then baking in the morning. Will definitely make again.
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