My easy grits casserole is the creamy, cheesy baked grits you’ll make for breakfast, overnight guests, and weeknight dinners. If you’ve ever pulled baked grits out of the oven and found a separated ,watery mess, I’ve got the fix. Evaporated milk gives you silky, thick, scoopable grits every time. There’s a quick grits option, and you can even assemble it the night before for an easy make-ahead casserole.
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Simply The Best Baked Grits Casserole Recipe
Even though I’m a born and raised Midwesterner, classic southern recipes have always stolen my heart. Every since I was a little girl, I loved grits. Therefore, I couldn’t have been happier my beloved southern grits recipes continued to join loads of easy gluten-free side dishes ideas.
My oven grits casserole with cheese takes the ultimate comfort and boosts up up a notch. First, mix creamy grits with butter, milk, and handfuls of grated cheddar cheese. Pour into a greased casserole dish and bake until a golden cheesy crust tops thick and creamy grits.
Southern baked grits may be a common dish, but there’s something my recipe does that others don’t. Most cheese grits casseroles use milk to build up a creamy base. The problem with longer bake times, though, causes the milk solids to separate, leaving a watery layer underneath.
To fix this, I borrowed an ingredient hack from my silky, homemade gluten-free sweet potato pie – using evaporated milk. Canned milk already has most of the water content removed, so you are left with a concentrated cream milk base. When I added it to the casserole it was magic! Best results without fail.
Since this cheesy grits bake doesn’t have meat, it’s a great side option for to serve with eggs, breakfast meats or no canned soup hash brown casserole. When serving it for supper, it goes great with crispy, fried gluten-free shrimp, blackened fish, pork, braised beef, BBQ meats, or smoked sausages.
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(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Prep the grits, eggs, and cheese
The recipe starts with preparing the grits on the stove top. To shorten the prep time, I typically make the casserole with quick grits, but feel free to use regular, old fashioned as well.
While they are cooking, grate the cheese (fresh off the block is best), and whisk together the eggs.
Whisk in eggs and bake
To temper the eggs before adding the rest of grits, I like to add a scoop of hot grits to the beaten eggs. Pour that mixture into the saucepan and stir everything to combine.
Pour the mixture into a greased casserole dish, sprinkle more cheese on top (why not?!), and bake to perfection!
I mostly use quick-cooking grits in the interest of time. If you have leftover cooked grits, I wouldn’t recommend using them for this recipe. Varying liquid amounts will cause unpredictability with baking. Instead spread them in a sheet pan and whip up some classic grit cakes!
Yummy Modifications
You can’t go wrong with cheesy baked grits, but I have zero issues with layering on even more goodness. Stir in cooked breakfast sausage, chopped ham, or cooked and crumbled bacon. To keep the dish vegetarian, you can also mix in veggies, such as sautéd mushrooms, onions, or peppers.
The grits can also be flavored with minced garlic, garlic powder, cayenne pepper, hot sauce or paprika. When in doubt – add more butter. 😉
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Creamy, Fluffy Cheese Grits Casserole
Ingredients
- 2 ½ cups water
- 12 ounce can evaporated milk
- 1 cup grits, quick-cooking or regular
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 4 tablespoons unsalted butter
- 2 cups sharp cheddar cheese, divided
- 2 large eggs
Instructions
- Preheat oven to 350°F. Grease 8X8 or 2 quart baking dish. Set aside.
- In a medium saucepan bring the water and evaporated milk to a boil. Watch carefully as the mixture heats up because the milk has a tendency to boil over if the heat is too high.2 ½ cups water, 12 ounce can evaporated milk
- Slowly stir in grits, salt, and pepper, stirring constantly. Reduce heat to low and cover. For regular grits, cook for 15-20 minutes, stirring occasionally. For quick-cooking grits, cover and cook on low for 5-7 minutes, stirring occasionally.1 cup grits, ½ teaspoon salt, ⅛ teaspoon pepper
- Remove from heat and add the butter and 1 cup shredded cheese. Stir until smooth and set aside.4 tablespoons unsalted butter, 1 cups sharp cheddar cheese,
- In a small bowl whisk the eggs. Add about ¼ cup grits mixture to the eggs and whisk warm up the eggs befroe adding to the pot. Add the egg mixture to the grits, stirring vigorously.2 large eggs
- Pour into prepared baking dish and top with remaining 1 cup cheese. Bake for 40-45 minutes, or until top is golden and edges are firmly set.1 cups sharp cheddar cheese,
Notes
Make-Ahead Overnight Option
Prepare the grits and casserole as directed above, leaving the cheese off the top. Set out to cool completely, cover, and transfer to the refrigerator overnight. The next day, top with additional cheese and bake, adding 5-10 minutes to baking time.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
