Making Greens and Grits Casserole is an excellent way to use up leftovers while enjoying a delicious and hearty meal. The dish is perfect for the holiday season, especially when you have leftover greens and turkey. However, you can also use frozen or canned greens and add some shredded rotisserie chicken for an extra kick.

To truly bring out the flavors of this dish, I recommend using Tillamook Cheese and Bentons Bacon. These two ingredients provide a rich and decadent taste that will leave you wanting more!

What ingredients do you need to make Greens and Grits Casserole?

Quick Grits
Chicken, Turkey, or Vegetable Broth
Butter
Cheddar Cheese
Parmesan
Smoked Gouda
Heavy Whipping Cream
Hot Sauce
Black Pepper
Onion Powder
Garlic Powder
Salt
Collard Greens
Chopped cooked Bacon
Shredded Turkey or Rotisserie, optional

How to make Greens and Grits Casserole

One of the great things about this recipe is that it is easy to make and can be enjoyed by the whole family.

To start, cook your grits according to the package instructions.
To your grits, stir in butter, cheddar cheese, parmesan cheese, half of your smoked gouda, heavy cream, hot sauce, and seasonings. Set aside.
In a separate pan, cook your bacon until crispy and set it aside as well.
Mix your cooked greens with the grits and spread the mixture in a casserole dish.
Top with the remaining smoked gouda and bacon.
Bake at 350 for 15-20 minutes or until the cheese on top has completely melted.
Top with green onions before serving.

When it comes to making the Greens and Grits Casserole, there are two absolutely delicious ingredients that you simply cannot skip if possible: Tillamook Cheese and Bentons Bacon.

Tillamook Cheddar Cheese, known for its sharp and creamy taste, complements the grits and greens mixture so well, it almost seems as if they were made for each other. Good quality cheese can make all the difference in any dish, and this one is no exception.

Bentons Bacon is another ingredient that creates an explosion of flavors when added to this casserole. It’s smoky yet not overpowering, and it adds a crisp texture that pairs amazingly well with the creaminess of the cheese and the softness of the greens.

In conclusion, making Greens and Grits Casserole is an excellent way to use up leftovers and create a fantastic and flavorful meal that will last for days. This easy-to-follow recipe is perfect for novice cooks and those who are always looking for ways to save time in the kitchen. It’s filling and an absolute delight to the taste buds. So go ahead, give it a try, and let me know how it turned out for you. Bon appétit!

Greens and Grits Casserole Recipe

Author: Rosalynn Daniels

Print Recipe

Description

Greens and Grits Casserole is a delectable and soulful southern dish, rich in flavor and texture. This recipe is a delightful blend of creamy grits, seasoned collard greens, and savory cheeses. The dish is topped with crispy bacon and melted smoked gouda, creating an irresistible crunchy and cheesy crust.

Ingredients

Scale

Grits

1c Quick Grits

4c Chicken, Turkey, or Vegetable Broth

3tbs Butter

2c Cheddar Cheese, shredded

1c Parmesan, shredded

2c Smoked Gouda, divided

1c Heavy Whipping Cream

3tbs Hot Sauce

1tsp Black Pepper

1tsp Onion Powder

1tsp Garlic Powder

1tsp Salt

Collard Greens

2–3 Cups of Collard Greens

1c Shredded Turkey or Rotisserie, optional

1/2–1c Chopped cooked Bacon

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.

2. In a large saucepan, bring the broth to a boil. Add the grits and stir well. Reduce the heat to low and cover the pan, allowing the grits to cook for 5-7 minutes or until they are tender. Stir frequently to prevent clumping.

3. Add the butter, cheddar cheese, parmesan cheese, half of the smoked gouda cheese, heavy cream, hot sauce, black pepper, garlic powder, and salt to the grits. Stir until the cheese has melted and all of the ingredients are well combined. Adjust the seasoning to taste.

4. In a separate pan, add the collard greens and cook them for several minutes until they are just wilted. Drain off any excess liquid and set the greens aside. Or use leftover Collard Greens.

5. Add the cooked greens to the grits and mix well.

6. Pour the grits and greens mixture into a casserole dish and spread it out evenly.

7. Top the casserole with the remaining smoked gouda cheese and chopped bacon.

8. Bake the casserole for 15-20 minutes or until the cheese on top is melted and bubbly.

9. Remove the casserole from the oven and allow it to cool for a few minutes before serving.

Notes

I like to use leftover collard greens with lots of smoked turkey. But if you don’t have homemade collard greens, use frozen or drained can greens.

You don’t have to include any meat. However, if you use pre-made greens, consider adding 1 cup of shredded chicken or turkey as well