Bacon Ranch Cheddar Grits Casserole - Cheesy Baked Comfort
A hearty Southern-inspired casserole that transforms creamy grits into a satisfying baked dish loaded with sharp cheddar cheese, crispy bacon, and zesty ranch seasoning. The grits are cooked in chicken broth and milk for extra richness, then baked until set with a golden cheese topping. Perfect for brunch gatherings, potluck dinners, or as a comforting side dish that feeds a crowd. This version stands out with its ranch flavor twist that adds a tangy kick to the classic combination of bacon and cheese.
Ingredients
- 1 carton Progresso chicken broth, 32 oz
- 2 cups milk
- 1 ½ cups quick-cooking grits
- 2 cups sharp Cheddar cheese, shredded, 8 oz
- 3 tablespoons butter
- 1 package ranch salad dressing & seasoning mix, 1 oz
- 3 eggs, beaten
- 6 strips bacon, crisply cooked, crumbled
Instructions
- 1
Heat oven to 350°F and spray 13x9-inch glass baking dish with cooking spray
- 2
Heat broth and milk to boiling in 3-quart saucepan
- 3
Slowly stir in grits
- 4
Reduce heat, cover and cook 6 to 8 minutes, stirring occasionally, until thickened
- 5
Remove from heat
- 6
Stir in 1 1/2 cups cheese, butter and seasoning mix until melted
- 7
Stir in beaten eggs
- 8
Pour mixture into prepared baking dish
- 9
Sprinkle with crumbled bacon
- 10
Bake 30 to 35 minutes or until center is set
- 11
Top with remaining cheese
- 12
Let stand 3 to 5 minutes until cheese melts
Tips
Let the grits mixture cool slightly before adding beaten eggs to prevent them from scrambling
Cook bacon until very crispy since it will soften slightly during baking
Use quick-cooking grits rather than instant for better texture and stability
Good to Know
Refrigerate leftovers up to 3 days in covered container
Can assemble up to 1 day ahead, cover and refrigerate, add 5-10 minutes to baking time
Serve hot as side dish or brunch main with fresh fruit or green salad
Common Mistakes
Add eggs slowly to cooled grits to avoid scrambling
Don't skip the standing time or cheese won't melt properly
Use cooking spray to prevent sticking in baking dish
Substitutions
Dairy-Free Swaps
General Alternatives
savory twist
FAQ
Can I use instant grits instead of quick-cooking?
Quick-cooking grits work better for casseroles as they hold their structure better during baking, but instant can work with slightly less liquid.
What if I don't have ranch seasoning mix?
Mix 2 tablespoons dried dill, 1 tablespoon garlic powder, 1 tablespoon onion powder, and 1 teaspoon each salt and pepper as substitute.
How long will this keep in the refrigerator?
Store covered in refrigerator up to 3 days. Reheat portions in microwave or cover and warm in 325°F oven until heated through.