Gourmet Grits Casserole

Name: Gourmet Grits Casserole
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 10-12 serving(s)
Ingredients: 6 cups water; 1 1/2 cups grits, uncooked; 1 lb cheddar cheese (Longhorn); 4 ounces green chilies, drained (1 can diced); 3 eggs, beaten; 1/4 cup butter, softened; 1 tablespoon salt (savory, I used seasoned); 2 garlic cloves, minced (2-3 cloves); 1 dash Tabasco sauce; 1 dash Worcestershire sauce; 1 dash paprika; 1/4 teaspoon salt (recipe calls for "to taste"); 1/8 teaspoon pepper (recipe calls for "to taste"); 1 cup corn flakes, crushed; 1/4 cup butter, melted

Submitted by Toni in Colorado

"This is from The Best of the Best from Colorado. It is a very pretty dish and more flavorful than just having grits. Good as a side dish instead of rice or potatoes. I did need to cook it longer than the recipe called for, and I let it set for about 10 minutes after taking it out of the oven. Though the recipe calls for Worcestershire sauce, I always substitute this sauce and use soy sauce. I also cut the recipe in half for just the two of us. As always, I'm estimating the complete time."

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Ready In:: 2hrs 15mins
Ingredients:: 15
Serves:: 10-12

ingredients

6 cups water
1 ¹⁄₂ cups grits, uncooked
1 lb cheddar cheese (Longhorn)
4 ounces green chilies, drained (1 can diced)
3 eggs, beaten
¹⁄₄ cup butter, softened
1 tablespoon salt (savory, I used seasoned)
2 garlic cloves, minced (2-3 cloves)
1 dash Tabasco sauce
1 dash Worcestershire sauce
1 dash paprika
¹⁄₄ teaspoon salt (recipe calls for "to taste")
¹⁄₈ teaspoon pepper (recipe calls for "to taste")
1 cup corn flakes, crushed
¹⁄₄ cup butter, melted

directions

Cook grits in boiling water according to package directions. Stir in remaining ingredients except cornflakes and melted butter; mix well. Pour into greased 9 x 13 inch baking dish. Combine cornflakes and butter; sprinkle over casserole. Top with additional paprika. if desired. Bake at 250 degrees 1 1/2 -2 hours, or until set.
Note: Casserole can be prepared a day ahead, covered and refrigerated. Additional baking time may be needed.

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RECIPE SUBMITTED BY

Toni in Colorado

Apache Junction, Arizona

I wish to thank everyone who has reviewed and tried my recipes. I appreciate any helpful hints provided. I have been collecting recipes since 1965. In 1987 I started going through my many books and clippings and making weekly menus. If I like the new recipes I try, I enter them in my own cookbook.

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