You guys, you know how I feel about a delicious casserole on Thanksgiving Day. I’m there for it. Give me a cheesy, hearty and delicious slice, and I’m one happy girl.
This year on Turkey Day, make sure you try my Ham & Cheese Grits Casserole. It’s such a fun twist on a “normal” side plus, IT’S SO EASY!!!
Bonus, you don’t have to serve this as a side dish on a major holiday…you could actually make this as an entrée on any given weeknight too. We had some leftover the other day, and I even enjoyed it the next morning with my coffee as a breakfast casserole. See? Super versatile!
Ham, cheese and lots of yumminess baked into every bite.
Enjoy! xx
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Ham & Cheese Grits Casserole
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 to 12 1x
Description
This Thanksgiving, try my Ham & Cheese Grits Casserole. It’s such a fun twist on a “normal” side plus, IT’S SO EASY!!! Bonus, you don’t have to serve this as a side dish on a major holiday…you could actually make this as an entrée on any given weeknight too. Ham, cheese and lots of yumminess baked into every bite.
Ingredients
- 4 cups water
- 1 cup quick-cooking grits
- about 2 cups of diced ham (I use Boar’s Head from behind the deli counter and ask them to give me a big “slab” of it, then I dice it myself)
- 1 tablespoon Dijon mustard
- 1½ cups shredded cheddar cheese, divided
- 1 cup shredded Swiss cheese
- about 8 green onions, chopped
- pinch of salt and pepper
- 2 eggs, lightly beaten
Instructions
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Preheat oven to 350 degrees
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Grease (I use Pam) a 9×12 baking dish. Set it aside.
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In a sauce pan over medium-high heat, bring water to a boil. Slowly stir in grits. Reduce heat to medium-low and cook about 5 minutes or until it thickens. Stir occasionally. Remove from heat.
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Add your ham, mustard, half a cup of your cheddar cheese, all of your Swiss cheese, green onions and salt and pepper to the grits. Stir until cheese is melted. Stir in your eggs.
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Transfer to your prepared baking dish, sprinkle remaining cheese over the top and pop in the oven. Bake uncovered about 50 minutes or until it’s golden brown and set in the center.
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Allow to rest 10 minutes before serving.
Notes
I have only made this using quick-cooking grits.
Sandra Roberts says
Love seeing grits used in a recipe. We are in South Georgia and love grits. I have everything I need on hand and will probably make this Saturday!
Mix and Match Mama says
Yay! I hope you enjoy it too!
Stephanie says
Hi, from California and have never had grits. This looks yummy…now I am curious and might have to give it a try. Thank you!
Mix and Match Mama says
I think you’ll really love them! We laughed because last year when we visited South Carolina, they were served in some way at every single meal we had the entire three days!
T says
I don’t see any grits but I do see rice.
Mix and Match Mama says
I just went back to look at the ingredient list. I list grits. I use quick cooking grits. That’s what you see in the photo.