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Bubbie's Grits Casserole

Bubbie's Grits Casserole

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
BETHMCAFEE

BETHMCAFEE

A warm, filling main course for breakfast or brunch or a sassy southern side dish for supper. Be sure to make up a mess of biscuits to serve alongside this southern favorite!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 365 kcal
  • 18%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 19.3g
  • 6%
  • Protein:
  • 20.3 g
  • 41%
  • Cholesterol:
  • 143 mg
  • 48%
  • Sodium:
  • 827 mg
  • 33%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Fry the bacon in a large deep skillet over medium heat until crisp. Drain on paper towels, reserving 3 tablespoons of the drippings.
  2. Bring the water to a boil and stir in the grits. Cook and stir over medium heat until thick, about 5 minutes. Crumble in about half of the bacon and stir in bacon drippings, processed cheese, milk and eggs. Season with salt and pepper. Pour into a greased 9x13 inch baking dish and sprinkle Cheddar cheese over the top.
  3. Bake in the preheated oven until the top is browned and grits are set, about 40 minutes.
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Reviews

Julie
11

Julie

11/18/2008

Delicious! Very easy to make.

Diane Laney
8

Diane Laney

6/1/2010

Love, Love, Love this recipe! My grandma made this recipe in a dutch oven on every camping trip my family went on when I was growing up. If you are looking for Southern comfort food, you will love this recipe! You can also mix in chopped green onions or chopped green chillies for a little variety.

trooworld
7

trooworld

3/1/2011

This was pretty good. I only had instant grits and had to use double the amount, I guess because they were instant. I didn't use the processed cheese, only the cheddar, and it seemed pretty cheesy (although next time I think I will add at least some of the processed cheese). I don't think I would add the bacon grease the next time, to make it healthier. I will definitely make this again, thanks for the recipe.

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