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    • Easy Chicken Dinner Recipes -->This collection of easy chicken dinner recipes features some of our favorite family dishes, perfect for making a healthy, delicious home cooked meal on a busy night! Getting a healthy, home cooked meal on the table every night can be challenging. Particularly with the demands of work, school, activities and social obligations, well, it can be the last thing we want to do at the end of the day. So I’ve got tons of easy chicken recipes at my disposal that I turn to when I need to whip something up for us on one of those busy weeknights. (Or even busy weekends – dinners can be tough then, too!) And this collection of easy chicken dinner recipes has some that we make over and over again. It includes everything from skillet chicken dinners to slow cooker chicken recipes, one-pot chicken pastas, soups and salads with chicken, chicken burgers and meatballs, sheet pan chicken dinners and easy chicken casseroles. Are you looking for fast as well as easy? Me too. I’ve got collections of chicken recipes in under 30 minutes and, faster still, chicken recipes in under 15 minutes. Or if you want to browse them all, my quick chicken recipes…
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Overnight cheesy grits casserole

December 16, 2016 By Kathryn Doherty

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy

Overnight cheesy grits casserole is some down-home delicious Southern breakfast or brunch fare – and perfect for prepping ahead!Overnight cheesy grits casserole is a great make ahead Southern breakfast or brunch recipe! #grits #southernfood #breakfast #Christmasmorning #brunch

First off, happy birthday to my husband!

It’s his birthday today and as anyone with a December birthday can imagine, it tends to get lost in the shuffle a bit. Last year was a big one for him and we took a trip to Aruba to celebrate, but we’re back to just the ho-hum version this year 😂

We do have J’s preschool Christmas performance this morning though, and his parents are in town for the weekend so that counts, right? We’re headed to my parents house tonight for cocktails and appetizers then home for me to make him one of his favorite dinners. (That I really should put on the blog for all of you!) Not too shabby after all. 👍

And without further ado… the FOOD!

I must be a good Southern girl if I’ve got a grits casserole in my repertoire. Right y’all? ❤️

Overnight cheesy grits casserole with a spoon getting ready to serve it

This overnight cheesy grits casserole is my mom’s recipe and would probably be frowned upon in the fancy circles. It does not require the more upscale stone ground grits. (Did I use upscale to describe grits?)

Or even the now trendy Anson Mills grits that I love to get in Charleston, S.C.. (Did I use trendy to describe grits? We are still talking about ground corn, yes?)

This recipe uses plain ole regular grits. Honestly, I think it makes the dish more authentic, more down-to-earth. This is what real people have been using all along.

(Confession: I have totally made this using stone ground grits that I got from Charleston, S.C., the mecca of all things grits in my mind. But it’s not necessary.)

Cheesy grits in a pan after cooking Cheesy grits being poured into a casserole dish

We always had this overnight cheesy grits casserole at our Christmas brunch with some of my mom’s side of the family when I was growing up. My cousin’s grandmother particularly loved it.

She would gush over all of the food, in her magnificent Southern lady drawl, but you could always tell the grits were her favorite. She was a good Southern girl too. 😉

She passed away a few years ago, but I will always think of her when I make this dish. Don’t you just love how food can connect us that way? 💕

Make ahead cheesy grits casserole with paprika sprinkled on topA scoop being taken out of a cheesy grits casserole

Notes on overnight cheesy grits casserole:

  • Regular grits are fine to use here, as are stone-ground grits — just follow the package directions. I don’t recommend quick or instant grits.
  • If you taste the grits after you cook them and add the butter and cheese, you may be tempted to stop there. And that would be OK. But this dish only gets more magnificent if you add the remaining ingredients and bake it off the next day.
  • You’ll need to temper the eggs by adding a small amount of the hot cooked grits to your bowl of beaten eggs. This helps increase the temperature of the eggs slowly so you can add them to the grits and incorporate the without them cooking. Scrambled eggs and grits are good, but this is not that dish.
  • We’ve always made this and let it sit overnight but I don’t see any reason you couldn’t bake it off right away if you wanted to fix it the morning of your brunch.

Overnight cheesy grits casserole with a scoop taken out

We frequently serve this overnight cheesy grits casserole with my make ahead healthy sausage breakfast casserole.

They’re both prepped the night before so Christmas morning — or whenever you’re serving a group brunch — can be stress-free. 👍

Hope you find a way to work in some Southern grits goodness for your holiday plans – or just your next brunch party!

XO,

Kathryn

Yield: 8 servings

Overnight cheesy grits casserole

Overnight cheesy grits casserole - a great make ahead Southern breakfast or brunch recipe! | www.familyfoodonthetable.com

Overnight cheesy grits casserole is some down-home delicious Southern breakfast or brunch fare!

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

  • 1 1/2 cups uncooked regular grits
  • 1/4 cup unsalted butter
  • 3 cups shredded cheddar cheese
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons paprika, divided
  • 3 large eggs

Instructions

  1. Cook grits according to the package directions.
  2. Add butter and cheese to the hot, cooked grits and stir until melted.
  3. Add Worcestershire sauce and 1 teaspoon of the paprika to the grits, mixing well.
  4. In a small bowl, beat the three eggs. Add a small amount of hot grits to the bowl with the eggs to temper them, stirring well. (This helps get the eggs to the right temperature to mix with the grits, without cooking them.)
  5. Slowly add the egg mixture to the cheesy grits, stirring continuously, until well-combined.
  6. Pour grits into a lightly greased 2-quart baking dish. Sprinkle with remaining teaspoon paprika.
  7. Let cool, then cover and refrigerate overnight.
  8. Preheat oven to 325 degrees and remove the baking dish from the refrigerator to sit for 15 minutes.
  9. Bake, uncovered, at 325 for 1 hour or until set.
  10. Let rest for 10 minutes before serving.

Notes

Regular grits are fine to use here, as are stone-ground grits — just follow the package directions for cooking them. I don’t recommend quick or instant grits.

We’ve always made this and let it sit overnight but I don’t see any reason you couldn’t bake it off right away if you wanted to fix it the morning of your brunch.

Nutrition Information:

Yield:

8

Amount Per Serving: Calories: 281Total Fat: 22gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 127mgSodium: 326mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 13g
© Kathryn Doherty
Cuisine: American / Category: Breakfast & Brunch
Overnight cheesy grits casserole - a great make ahead Southern breakfast or brunch recipe! | www.familyfoodonthetable.com

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Comments

  1. Tara | Treble in the Kitchen says

    December 16, 2016 at 12:40 PM

    I’m totally not Southern (at all!!) but I do love grits 🙂

    Reply
    • Kathryn says

      December 16, 2016 at 3:24 PM

      Ah well then you have a little Southern in your soul 😉

      Reply
  2. ALLIE says

    December 16, 2016 at 2:56 PM

    Grits are my comfort food so obviously I am swooning over this recipe

    Reply
    • Kathryn says

      December 16, 2016 at 3:25 PM

      These are definitely swoon-worthy Allie 😉

      Reply
  3. Esther Hardman says

    December 17, 2016 at 9:20 PM

    Yeah! I just received my “FANCY” grits in the mail and can’t wait to try this recipe.

    Reply
    • Kathryn says

      December 18, 2016 at 12:01 PM

      Haha, yay! I hope you love it Esther!

      Reply
  4. Khaki Berry says

    January 6, 2017 at 4:30 PM

    Lordy I loved this recipe!! I made then for Christmas breakfast 2016 and everyone loved it…I’m going to to make it again and overnight it for a terrific dish for tomorrow’s!!

    Reply
    • Kathryn says

      January 6, 2017 at 5:49 PM

      Oh yay, thank you so much for leaving a comment! I’m so happy to hear you loved it – it’s one of our family favorites! Have a great weekend! 😊

      Reply
  5. Sandy says

    June 2, 2017 at 11:34 AM

    I’m a northern gal… never even heard of grits until moving south. They sound delicious and I will be making them soon. Thank you.

    Reply
    • Kathryn says

      June 2, 2017 at 2:55 PM

      I hope you love them Sandy! This is a recipe I grew up with and still one of my favorites! (Also, stay tuned because I have another grits recipe coming up in just a couple of weeks!)

      Reply
  6. Kelley says

    October 1, 2018 at 7:51 AM

    Have you ever cooked this off in a slow cooker vs the oven? I want to make this to take to a brunch at work – and I’m worried about them sitting too long if I bake before I get to work. Thanks for the recipe – looks great.

    Reply
    • Kathryn says

      October 1, 2018 at 9:30 AM

      I haven’t done it in a slow cooker so I’m not really sure what the timing and settings should be for that… would love to hear if you try it though! (You could also bake it then transfer it to the slow cooker if you wanted to do it that way.)

      Reply
      • Kelley says

        October 4, 2018 at 11:42 AM

        Thanks for your response. I did try this in the crockpot, and I’ll call it a success.

        It didn’t turn out as a casserole, but the grits were creamy and tasty. I loved being able to assemble the night before. I cooked in the crockpot the next morning on low for @2 hours, then turned to warm. There was a bit of liquid on top, but once I stirred well, that was fine.

        All who tried them liked them. Thanks!

        Reply
        • Kathryn says

          October 5, 2018 at 6:35 AM

          I’m so happy to hear you enjoyed it Kelley!! Thanks so much for sharing how you fixed it in the slow cooker, too!

          Reply
  7. Agatha says

    February 3, 2019 at 5:11 PM

    Used this recipe as a starting point. Was preparing a meal for six, and grits tend not to make particularly good leftovers, so reduced recipe by a third, using 1 cup grits, 2 eggs, etc. Also, added three ounces of cream cheese and a jar of pimento, well drained. Baked in a 1 1/2 quart au gratin dish. It was well received and there was plenty. Had a request for the recipe. Used only a medium sharp cheddar, because that’s what I had. Will use a very sharp cheddar if I do again, which I likely will.

    Reply
    • Kathryn says

      February 3, 2019 at 8:02 PM

      I’m so happy to hear everyone enjoyed this – thanks so much for sharing! And loved hearing your adjustments – know that will be helpful for others as well!

      Reply
  8. Ann says

    April 4, 2019 at 5:14 PM

    Thanks for this. Looked for a long time to find a recipe that calls for regular and not quick cook grits.

    In response to Agatha’s comment above, grits make excellent leftovers in my opinion. Pour the leftovers into a greased shallow pan and refrigerate. Next day, cut a square and fry in butter like polenta. I like mine with a splash of maple syrup 🙂

    Reply
    • Kathryn says

      April 5, 2019 at 4:37 PM

      Yay, so happy you found it! And I love your idea for leftovers – yum!

      Reply

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Hi there! I’m Kathryn Doherty, a health and nutrition editor, cookbook author, wife, mother of two kids, and devoted food and home cooking nut. I’ve got lots of easy recipes and resources to help you get delicious family food on your table! Learn more about me

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