The Southern charm of grits meets the Midwest’s obsession with ranch (and cheese, and bacon) in this universally delicious casserole that we can all agree makes a delicious dinner side any night of the week.
Bacon, Ranch and Cheddar Grits Casserole
- Prep Time 25 min
- Total 1 hr 5 min
- Ingredients 8
- Servings 12
Ingredients
- 1 carton (32 oz) Progresso™ chicken broth (4 cups)
- 2 cups milk
- 1 1/2 cups quick-cooking grits
- 2 cups shredded sharp Cheddar cheese (8 oz)
- 3 tablespoons butter
- 1 package (1 oz) ranch salad dressing & seasoning mix
- 3 eggs, beaten
- 6 strips bacon, crisply cooked, crumbled

Make With
Progresso Broth
Instructions
-
Step1Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
-
Step2In 3-quart saucepan, heat broth and milk to boiling. Slowly stir in grits. Reduce heat; cover and cook 6 to 8 minutes, stirring occasionally, until thickened. Remove from heat. Stir in 1 1/2 cups of the cheese, the butter and seasoning mix until cheese and butter are melted. Stir in eggs.
-
Step3Pour mixture into baking dish; sprinkle with bacon.
-
Step4Bake 30 to 35 minutes or until center is set. Top with remaining 1/2 cup cheese. Let stand 3 to 5 minutes or until cheese is melted.
Nutrition
240
Calories
13g
Total Fat
11g
Protein
20g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 240
- Calories from Fat
- 120
- Total Fat
- 13g
- 20%
- Saturated Fat
- 7g
- 35%
- Trans Fat
- 0g
- Cholesterol
- 80mg
- 27%
- Sodium
- 690mg
- 29%
- Potassium
- 150mg
- 4%
- Total Carbohydrate
- 20g
- 7%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 3g
- Protein
- 11g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 0%
- 0%
- Calcium
- 20%
- 20%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 Fat;Carbohydrate Choice
1Tips from the
Pillsbury Kitchens
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