Cheese and Bacon Grits Casserole

Steam curls up from the valve and your stomach starts talking back. That little hiss from the float valve means your pressure cooker

Steam curls up from the valve and your stomach starts talking back. That little hiss from the float valve means your pressure cookerdoing its thing. It kinda feels like the whole kitchenalive, you know?

You spot that sealing ring working hard to lock in all those flavors and smells. Itlike your cookerholding onto a secret recipe just for you. You start to sense something real good is about to happen.

Then comes the tender pull of opening the lid and wafts of cheesy, bacon-y goodness. Your eyes kinda widen 1cause this cracked out grits casserole is what comfort food dreams are made of. Itcreamy, cheesy, and packed full of flavor you didneven know you were craving.

Why Your Cooker Beats Every Other Pot

• It nails perfect pressure every time with the float valve keeping you safe.
• Steam cues like the valve hiss tell you when itready, so no guessing game.
• The sealing ring traps all that moisture and flavor inside like a little fortress.
• Itsuper fast since the pressure speeds up cooking your grits and bacon goodness.
• You don gotta babysit the pot, just set it and relax while it works.
• Cleanup is easy ause one pot means less mess in your small kitchen.

What Goes Into the Pot Today

• One pound of bacon, cooked crispy for that salty crunch you wanna bite into.
• Six cups of chicken stock to keep the grits juicy and bursting with savory flavor.
• A couple tablespoons of ranch dressing mix for a little tang that sneaks in.
• Two cups of quick-cooking grits 1cause we want creamy without waitin1 forever.
• Twelve ounces of Velveeta, cubed to melt smooth and cheesy.
• Half a cup of butter, cubed, to add richness that hugs your taste buds.
• Half a cup of milk to keep things creamy and smooth.
• Four large eggs, beaten lightly, to help bind all that goodness together.
• Two cups of shredded cheddar cheese to sprinkle in for that gooey finish.

The Exact Process From Start to Finish

• Preheat your oven to 350 degrees Fahrenheit. Youll finish this casserole off with a golden top.
• Grab a large skillet, cook the bacon on medium heat until crispy. Let it drain on paper towels but save some drippings in the skillet, don toss m yet.
• Pour in the chicken stock straight into the skillet with drippings, bring it to a boil and get ready to mix flavors.
• Stir in the ranch dressing mix and your quick-cooking grits, then lower heat. You wanna cook this for about five minutes, stir it often to avoid lumps.
• Now add your cubed Velveeta, butter, and milk into the hot grits mix. Stir till all melts and gets smooth and creamy.
• In a big bowl, combine your grits with beaten eggs and crumbled bacon. Toss in shredded cheddar cheese and stir it all up.
• Pour this cheesy, bacon-filled batter into a greased 9x13 inch baking dish. Smooth it out with a spatula.
• Bake for 30 minutes until the top golden, set, and sending off a welcoming smell. Let it rest a bit before serving.

Easy Tweaks That Make Life Simple

• If youre short on time, use pre-cooked bacon bits instead of cooking bacon fresh.
• Wanna skip oven baking? Pressure cook it for 10 more minutes after mixing everything together.
• Use leftover cheese from your fridge instead of cheddar or Velveeta for a different taste.

What It Tastes Like Fresh From the Pot

You first notice that crispy bacon flavor hanging right under the creamy cheesy hits. It salty in all the right ways and kinda crispy bits meet the smooth softness.

The grits are like little pillows soaking up all the butter, milk, and ranch vibes. Each bite velvety but with a tender pull that makes you wanna scoop more right away.

And that cheddar cheese? It gooey and rich, pulling everything together into a casserole that feels like a warm hug on your plate. You gotta take your time enjoying this dish, cause it comfort in every single bite.

Keeping Leftovers Fresh and Ready

• Store your casserole in an airtight container in the fridge for up to three days.
• If you wanna freeze it, cut into portions and wrap em tight in plastic wrap then foil to keep freezer burn away.
• Reheat leftovers in the microwave or oven until nice and hot. Adding a splash of milk can help keep it creamy.
• Leftover casserole also works great sliced and pan-fried for a crispy crust breakfast or snack.

What People Always Ask Me

• Can I use regular grits instead of quick-cooking? Yeah! But you gotta cook em longer in the skillet before adding cheese and eggs. Adjust cook time so they get tender pull.
• Is it necessary to bake after pressure cooking? The baking step gives that golden top and firmer set so it worth doing if you got the time.
• Can I swap bacon with sausage? Totally, sausage works good too and adds a different kinda flavor that just as tasty.
• What the sealing ring for? The sealing ring locks in pressure and moisture so your grits don dry out and get perfect every time.
• How do I know when the pressure cooker is ready? Look for the float valve popping up and listen for the valve hiss steam cues. When you hear that hiss, the cooker at pressure.
• Can I make this vegetarian? Yep! Just skip the bacon and use veggie stock instead of chicken stock, throw in some extra cheese or veggies if you like.

Cracked Out Grits Casserole

Cracked Out Grits Casserole with cheddar, bacon, and ranch is so addictive! Perfect for breakfast, lunch, or dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings 12 people

Calories 450 kcal

Equipment

• 1 6-quart saucepot
• 1 Rotary Cheese Grater
• 1 9×13-inch Baking Dish greased

Ingredients

  

Main ingredients

• 1 pound bacon cooked crispy
• 6 cups chicken stock
• 2 tablespoons ranch dressing mix
• 2 cups quick-cooking grits
• 12 ounces Velveeta cubed
• ½ cup butter cubed
• ½ cup milk
• 4 large eggs beaten lightly
• 2 cups shredded cheddar cheese

Instructions

 

Instructions

• Preheat your oven to 350 degrees Fahrenheit. You’ll finish this casserole off with a golden top.
• Grab a large skillet, cook the bacon on medium heat until crispy. Let it drain on paper towels but save some drippings in the skillet.
• Pour in the chicken stock straight into the skillet with drippings, bring it to a boil and get ready to mix flavors.
• Stir in the ranch dressing mix and your quick-cooking grits, then lower heat. You wanna cook this for about five minutes, stir it often to avoid lumps.
• Now add your cubed Velveeta, butter, and milk into the hot grits mix. Stir till all melts and gets smooth and creamy.
• In a big bowl, combine your grits with beaten eggs and crumbled bacon. Toss in shredded cheddar cheese and stir it all up.
• Pour this cheesy, bacon-filled batter into a greased 9x13 inch baking dish. Smooth it out with a spatula.
• Bake for 30 minutes until the top is golden, set, and sending off a welcoming smell. Let it rest a bit before serving.

Notes

This Cracked Out Grits Casserole can be made ahead of time and refrigerated overnight or frozen. I like to split the casserole into two 8x8-inch pans and freeze one for later.