Bacon and Cheddar Cheese Grits Casserole

Bacon and Cheddar Cheese Grits Casserole

 

From:  http://www.myrecipes.com/recipe/bacon-cheddar-cheese-grits-casserole

Mrs. Riley says that this recipe may be halved and baked in a 13″ x 9″ baking dish at 350° for 40 minutes or until bubbly. She also recommends fresh herbs (when in season) instead of dried. To avoid extra chopping, she sometimes steeps sprigs of fresh herbs in the milk as it comes to a boil (this takes about 10 minutes). She then removes the herbs from the hot milk, adds the grits, butter, and salt, and cooks the grits as directed before assembling the casserole.

Ingredients

8 cups milk, divided
 
1 tablespoon salt
 
2 cups uncooked stone-ground white grits
 
1 cup unsalted butter
 
4 large eggs, lightly beaten
 
2 teaspoons dried dill weed, thyme, or sage or a combination of the three (or 2 tablespoons chopped fresh herbs)
 
2 cups (8 ounces) shredded Cheddar, Gruyère, or Swiss cheese or a combination of the three, divided
 
6 slices bacon, cooked until crisp and crumbled

Preparation

Combine 6 cups milk and salt in a large, heavy saucepan; cook over medium-high heat just until milk starts to boil. Gradually whisk in grits and butter. Reduce heat; simmer, uncovered, 20 to 25 minutes or until thick, stirring often.

Preheat oven to 350°. Remove grits from heat; add remaining 2 cups milk, stirring to cool grits mixture. Stir in eggs, herbs, and 1 cup cheese. Pour grits mixture into a lightly greased 15″ x 10″ baking dish; top with remaining 1 cup cheese. Bake, uncovered, at 350° for 45 minutes or until bubbly. Sprinkle crumbled bacon on top of casserole; serve immediately.

 

 

 

 

 
 
 

Bacon and Cheddar Cheese Grits Casserole

Bacon and Cheddar Cheese Grits Casserole

From:  http://www.myrecipes.com/recipe/bacon-cheddar-cheese-grits-casserole

Mrs. Riley says that this recipe may be halved and baked in a 13″ x 9″ baking dish at 350° for 40 minutes or until bubbly. She also recommends fresh herbs (when in season) instead of dried. To avoid extra chopping, she sometimes steeps sprigs of fresh herbs in the milk as it comes to a boil (this takes about 10 minutes). She then removes the herbs from the hot milk, adds the grits, butter, and salt, and cooks the grits as directed before assembling the casserole.

Ingredients

8 cups milk, divided
 
1 tablespoon salt
 
2 cups uncooked stone-ground white grits
 
1 cup unsalted butter
 
4 large eggs, lightly beaten
 
2 teaspoons dried dill weed, thyme, or sage or a combination of the three (or 2 tablespoons chopped fresh herbs)
 
2 cups (8 ounces) shredded Cheddar, Gruyère, or Swiss cheese or a combination of the three, divided
 
6 slices bacon, cooked until crisp and crumbled

Preparation

Combine 6 cups milk and salt in a large, heavy saucepan; cook over medium-high heat just until milk starts to boil. Gradually whisk in grits and butter. Reduce heat; simmer, uncovered, 20 to 25 minutes or until thick, stirring often.

Preheat oven to 350°. Remove grits from heat; add remaining 2 cups milk, stirring to cool grits mixture. Stir in eggs, herbs, and 1 cup cheese. Pour grits mixture into a lightly greased 15″ x 10″ baking dish; top with remaining 1 cup cheese. Bake, uncovered, at 350° for 45 minutes or until bubbly. Sprinkle crumbled bacon on top of casserole; serve immediately.

 

Johnathan McCravy, Sandy McCravy, Sandi McCravy, Sandra Brooks McCravy, Derek McCravy, Greg McCravy, Have A Blessed Day!

 
 
 

Excellent “But Better” video!

Made these last week. Fantastic! Took extra time to make everything. Using store bought English muffins saved me!

You will not be disappointed. So delicious. Another excellent “But Better” video!

Next, get ready family! It’s Crunchwrap Supreme night!

Crack Cake Recipe

Best Crack Cake – 1K Recipes!

 

 

Want to save this recipe?

Found recipe at:

http://1krecipes.com/best-crack-cake

http://www.mastercook.com

Ingredients:

1 box Duncan Hines yellow cake mix

1/4 c brown sugar

1/4 c white sugar

1 box vanilla pudding instant mix

2 teaspoons cinnamon

4 eggs

3/4 c water

3/4 c oil

1/2 c white wine (really any kind)

**View the full recipe at 1krecipes.com**

 

 

 

 

 

 

Six CAKE HACKS FROM THE CAKE BOSS!

ONE BOWL LEMON BROWNIES ~ JENNY CAN COOK

TEN BRILLIAN WAYS TO USE CANNED BISCUIT DOUGH ~ MYRECIPES.COM

Greg McCravy, Greg McCravy, Gregory McCravy, Lord's Handyman Service, Sandi McCravy, Sandra McCravy, Sandy McCravy, Sandra Brooks McCravy, Derek McCravy, Derrick McCravy, Johnathan McCravy, Jonathan McCravy, J McCravy, Lawrenceville

One Bowl Lemon Brownies ~ Jenny Can Cook

My First Food Post from 2015… Bacon and Cheddar Cheese Grits Casserole

Bacon and Cheddar Cheese Grits Casserole

From:  http://www.myrecipes.com/recipe/bacon-cheddar-cheese-grits-casserole

Mrs. Riley says that this recipe may be halved and baked in a 13″ x 9″ baking dish at 350° for 40 minutes or until bubbly. She also recommends fresh herbs (when in season) instead of dried. To avoid extra chopping, she sometimes steeps sprigs of fresh herbs in the milk as it comes to a boil (this takes about 10 minutes). She then removes the herbs from the hot milk, adds the grits, butter, and salt, and cooks the grits as directed before assembling the casserole.

Ingredients

8 cups milk, divided
 
1 tablespoon salt
 
2 cups uncooked stone-ground white grits
 
1 cup unsalted butter
 
4 large eggs, lightly beaten
 
2 teaspoons dried dill weed, thyme, or sage or a combination of the three (or 2 tablespoons chopped fresh herbs)
 
2 cups (8 ounces) shredded Cheddar, Gruyère, or Swiss cheese or a combination of the three, divided
 
6 slices bacon, cooked until crisp and crumbled

Preparation

Combine 6 cups milk and salt in a large, heavy saucepan; cook over medium-high heat just until milk starts to boil. Gradually whisk in grits and butter. Reduce heat; simmer, uncovered, 20 to 25 minutes or until thick, stirring often.

Preheat oven to 350°. Remove grits from heat; add remaining 2 cups milk, stirring to cool grits mixture. Stir in eggs, herbs, and 1 cup cheese. Pour grits mixture into a lightly greased 15″ x 10″ baking dish; top with remaining 1 cup cheese. Bake, uncovered, at 350° for 45 minutes or until bubbly. Sprinkle crumbled bacon on top of casserole; serve immediately.

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