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Grits & Greens in a White Casserole Dish

Grits & Greens

Print Recipe
A crowd-pleasing dish that is easy to make and easy on the wallet. Serve it morning, noon or night as a side dish or an entrée.
Course Main Course, Side Dish
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 10

Ingredients

  • 1 can 27 oz. Allens® Seasoned Turnip Greens, well drained
  • 2 cups quick cooking grits
  • 1 pkg. 8 oz. cream cheese, cut into bite-size pieces
  • 2 cups 8 oz. shredded Cheddar cheese, divided
  • 3 large eggs beaten
  • 1 tsp. each salt and black pepper
  • 8 cooked bacon slices crumbled (1/2 cup)
  • 4 green onions thinly sliced

Instructions

  • Preheat oven to 350°F. Cook grits according to package directions.
  • Remove grits from heat, stir in cream cheese and half of cheddar cheese until melted. Stir in greens, eggs, salt and pepper.
  • Pour into a lightly greased 13 x 9-inch baking dish, sprinkle with remaining cheese and bacon. Bake, uncovered, 55 to 60 minutes or until set and golden brown. Sprinkle with green onions before serving.

Notes

VARIATIONS: Prepare recipe as directed, except:
  • Quick and Creamy Grits & Greens - Omit eggs and do not bake
  • Mexican-Style Grits & Greens – Substitute Pepper Jack cheese for Cheddar cheese
  • Grits & Greens with Tomatoes – Sprinkle 1/2 cup diced fresh tomatoes with the green onion before serving
  • Spicy Grits & Greens – Stir in 1/8 to 1/4 tsp. cayenne pepper with salt and pepper in Step 2.