Garlic Cheese Grits Casserole {Preparing for the Holidays}

I had been dating my husband for a couple of years before I was invited to his aunt’s house for a holiday dinner. It didn’t take long for me to know and understand that tradition was baked in right along with the Thanksgiving turkey. 

 

As the man who would become my husband a few years later dipped the serving spoon into favorite dishes like cheese grits, cornbread dressing, and onion casserole, he began sharing stories of how his Gram and Aunt Ruth used to host huge family holiday dinners with lots of cousins, aunts, and uncles present. But these beloved kinfolk weren’t the only ones always present. These southern culinary delights were every bit as much the expected guests. 

 

Gram has been living in heaven for many years now (I never had the honor of meeting her), and a few years ago, Aunt Ruth joined her, so now the cooking of big holiday dinners has diminished with size of my husband’s family. However, we do still get together with siblings and cousins for a lesser-sized Christmas meal every year. And, of course, my husband expects some of the tradition to continue.

 

 

Because onion casserole has never quite grown on me, I became the maker of the cheese grits, the yummiest of all the expected holiday dishes. I’ve had to adapt the recipe a bit because a few years ago, Kraft stopped making the most integral ingredient of all (aside from the grits themselves)– the garlic cheese roll. But thanks to my good friend, Google, I was able to scope out a nice replacement recipe and the cheese grits remain nearly as delicious as always. 

 

 

Lucky for you, I’m going to share this secret family recipe. 

 

Well, I’m not really sure it’s a big secret, but they truly are the best cheese grits ever!

 

So, here it is — Gram and Aunt Ruth’s Garlic Cheese Grits.  

Garlic Cheese Grits

Ingredients

1 cup quick cook grits (not instant), cooked to package directions
1 egg plus milk to equal 1 cup
12 oz sharp cheddar cheese, grated
4 oz Velveeta
2 ounces cream cheese, softened to room temperature
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
hot sauce to taste
1 cup corn flakes, crushed plus more to put on top of casserole

Directions

Cook grits according to package directions. Stir in cheeses and spices. Stir til cheeses melt. Lightly
scramble egg and add milk to make one cup. Stir into grits. Stir in corn flakes. Pour mixture into 9×13
baking dish, crush more Corn Flakes and sprinkle on top of casserole. Bake at 350 for one hour.