Cheese Grits and Bacon Casserole
Cheese grits are a classic Southern side dish, but this Cheese Grits and Bacon Casserole takes them to the next level. With the addition of The Old Mill's stone-ground grits and Bacon Cheddar Cheese Spread Dip Mix, this casserole is filled with cheesy and bacon goodness, so every bite is full of flavor.
The Old Mill's stone-ground grits are made with whole grain corn, which gives them a hearty texture and a nutty flavor. The Bacon Cheddar Cheese Spread Dip Mix adds a delicious smoky bacon flavor and a sharp cheddar cheese flavor. When you combine these two ingredients, you get a casserole that is both flavorful and satisfying.
This casserole is perfect for a weekend brunch or a casual dinner party. It is also a great way to use up leftover bacon.
This casserole is sure to please everyone at your table. It’s cheesy, bacony, and delicious. So what are you waiting for? Give it a try today!
Cheese Grits and Bacon Casserole
Ingredients
- 8 cups milk
- 1 ½ tsp. salt
- 2 cups The Old Mill Stone Ground White Grits
- ½ cup butter, cubed
- 4 cups (16 oz) shredded sharp cheddar cheese
- 1 (1.75 oz) package The Old Mill Bacon and Cheddar Cheese Spread Dip Mix
- 8 slices bacon, cooked and crumbled
- 3 large eggs, lightly beaten
- 2 green onions, chopped
Instructions
- Preheat oven to 350F.
- Combine 6 cups of milk and salt in a large saucepan over medium high heat and bring just to a boil. Gradually whisk in grits and cook on low heat, stirring often, 20 minutes or until tender and thickened. Stir in butter until melted.
- Remove from heat and stir in remaining 2 cups milk, 2 cups cheese, bacon cheddar dip mix, half of bacon, and eggs. Spoon into a buttered 9 x 13 inch baking dish and top with remaining 2 cups cheese.
- Bake 30-40 minutes or until grits are nearly set and top is lightly browned. Sprinkle with remaining half cooked bacon and green onions and serve warm.