Creamy, cheesy, and irresistibly comforting, this Cheddar Cheese Grits Casserole is the ultimate side dish for any meal.
Packed with protein from eggs and cheese and fiber from whole-grain grits, it offers both nutrition and flavor.
Quick to prepare and easy to bake, it’s perfect for weeknight dinners, brunches, or make-ahead meal prep.
Quick & Creamy Cheddar Cheese Grits Casserole
Equipment
- 1 Large saucepan
- 1 Whisk
- 1 11 × 7-inch baking dish, lightly greased
- Measuring cups and spoons
- Oven
Ingredients
- 4 cups milk
- ¼ cup unsalted butter
- 1 cup quick-cooking grits
- 1 large egg lightly beaten
- 2 cups 8 oz shredded sharp Cheddar cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the Oven: Begin by setting your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature while you prepare the grits mixture. Grease an 11 × 7-inch baking dish lightly with butter or cooking spray so the casserole won’t stick and will come out cleanly after baking.
- Heat the Milk: Pour 4 cups of milk into a large, heavy-bottomed saucepan. Place the saucepan over medium-high heat and bring the milk just to a gentle boil. Keep a close eye on it, as milk can quickly foam and overflow if left unattended. Heating the milk first ensures the grits cook evenly and absorb maximum flavor.
- Incorporate Butter and Grits: Once the milk reaches a boil, reduce the heat slightly and gradually whisk in 1/4 cup of unsalted butter until melted and fully incorporated. Slowly sprinkle 1 cup of quick-cooking grits into the milk-butter mixture while whisking continuously. This prevents clumps and ensures a smooth, creamy texture.
- Simmer Grits to Perfection: Lower the heat to medium-low and continue to cook the grits, whisking constantly for 5–7 minutes. This step is crucial for achieving a creamy, lump-free consistency.You want the grits to thicken but still remain soft and moist, not dry or overly stiff.
- Blend in Egg and Cheeses: Remove the saucepan from the heat. Gradually stir in 1 large lightly beaten egg, which adds richness and helps set the casserole when baked. Next, fold in 2 cups (8 oz) of shredded sharp Cheddar cheese and season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Mix until the cheese melts completely and the mixture is uniform.
- Transfer to Baking Dish: Carefully pour the creamy grits mixture into the prepared 11 × 7-inch greased baking dish, spreading it evenly with a spatula to create a smooth top layer. Sprinkle 1/4 cup of grated Parmesan cheese evenly over the top. The Parmesan will add a golden, slightly crisp finish once baked.
- Cover and Bake: Cover the baking dish with aluminum foil to lock in moisture. Place the dish in the preheated oven and bake for 35–40 minutes. Baking gently allows the casserole to set without drying out, resulting in a creamy interior with a lightly firm top.
- Check for Doneness: After 35 minutes, remove the foil and gently shake the dish to check if the casserole has set. The center should be firm but still soft to the touch. If needed, bake uncovered for an additional 5 minutes to achieve a lightly golden, bubbly top.
- Rest Before Serving: Allow the casserole to rest for 5 minutes after removing it from the oven. This brief resting period helps it firm up slightly and makes it easier to cut into neat portions without spilling.
- Serve and Enjoy: Scoop portions onto plates and serve immediately while warm. This cheesy, creamy casserole pairs beautifully with breakfast proteins, roasted vegetables, or as a comforting side for dinner. Garnish with fresh herbs like chives or parsley for an optional fresh touch.
Notes
- Use quick-cooking grits for a creamy texture without long cooking times.
- For extra richness, substitute part of the milk with half-and-half or cream.
- Make sure to whisk constantly when cooking grits to prevent lumps and scorching.
- Allow the casserole to rest briefly after baking for easier serving.
- Top with freshly grated Parmesan just before baking for a golden, crispy crust.
- Adjust salt and pepper according to your taste, especially if using pre-shredded cheeses.
- Leftovers reheat well in the oven or microwave, retaining creamy texture.
Chef’s Secrets for Perfect Casserole
To achieve a perfectly creamy and cheesy grits casserole, the key is in the cooking technique.
Gradually whisking the grits into hot milk prevents clumping and ensures a smooth texture.
Using sharp Cheddar adds robust flavor, while the Parmesan topping forms a delicate, golden crust.
For an extra layer of richness, stir in a small amount of cream or unsalted butter at the end.
Avoid overbaking to keep the casserole moist and creamy inside, and always let it rest briefly before serving.
Serving Suggestions to Impress Guests
This Cheddar Cheese Grits Casserole pairs beautifully with a variety of main dishes.
Serve alongside roasted chicken, baked ham, or smoked sausage for a hearty dinner.
For brunch, accompany it with sautéed greens, fresh fruit, and poached eggs.
Garnishing with chopped fresh herbs like chives, parsley, or thyme adds freshness and a pop of color.
Individual servings can also be topped with crispy bacon or caramelized onions for added texture and flavor.
Storage Tips for Best Freshness
To store leftovers, allow the casserole to cool completely, then cover tightly with plastic wrap or transfer to an airtight container.
Refrigerated leftovers will last 3–4 days. Reheat in a preheated oven at 325°F for 15–20 minutes, or microwave individual portions until warm, stirring halfway to ensure even heating.
This casserole can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
For best results, avoid overcooking during reheating to maintain the creamy texture.
Frequently Asked Questions
1. Can I use regular grits instead of quick-cooking?
Yes, but regular grits will require a longer cooking time and more liquid. Stir frequently to prevent sticking and ensure a smooth consistency.
2. Can this casserole be made ahead of time?
Absolutely! Prepare the mixture, cover, and refrigerate overnight. Bake the next day, adding a few extra minutes if needed to ensure it’s heated through.
3. Can I substitute the Cheddar cheese?
You can swap Cheddar with Colby, Monterey Jack, or a blend of cheeses. Just keep in mind that the flavor profile may change slightly.
4. How can I make this casserole lower in fat?
Use low-fat milk and reduce the butter slightly. You can also use part-skim Cheddar cheese without significantly affecting the creamy texture.
5. Can I add vegetables or proteins?
Yes! Diced cooked vegetables like bell peppers, mushrooms, or spinach work well. You can also stir in cooked bacon, sausage, or shredded chicken for a heartier dish.
