Gouda Grits Casserole

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  • 35 min prep time
  • 1 hr 30 min total time
  • 10 ingredients
  • 12 servings

Ingredients

2 1/4
cups half-and-half
3
tablespoons butter
1 1/2
teaspoons salt
1
cup uncooked quick-cooking corn grits
8
oz Gouda cheese, shredded (2 cups)
10
eggs
5
slices applewood-smoked bacon
1
large sweet onion, chopped (1 cup)
1/4
teaspoon pepper
1
box (9 oz) Green Giant™ frozen chopped spinach, thawed, squeezed to drain

Directions

  1. 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat 2 1/2 cups water, 1 1/2 cups of the half-and-half, the butter and salt to boiling. Gradually stir in grits. Reduce heat to low. Cover; simmer 5 to 7 minutes, stirring occasionally. Remove from heat. Stir in 3/4 cup of the cheese until melted. Cool 15 minutes.
  2. 2 Stir 2 of the eggs into grits mixture. Pour into baking dish. Bake 20 minutes.
  3. 3 Meanwhile, in 10-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Cook onion in bacon drippings over medium heat, stirring occasionally, until tender. In large bowl, beat remaining 8 eggs, the pepper and remaining 3/4 cup half-and-half with whisk; stir in remaining 1 1/4 cups cheese, the bacon, onion and spinach. Pour over crust.
  4. 4 Bake 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Notes

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Nutrition Information

Recipe Step Photos

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