Baked Rotel Tomato Cheese Grits

Baked Rotel Tomato Cheese Grits – quick side dish recipe that is great for breakfast, lunch or dinner. Super easy to make and ready in 40 minutes. Grits, cheese, butter, eggs, and Rotel diced tomatoes and green chiles – these grits are to-die-for! If you’ve never tried grits, this is the recipe to make you fall in love with them! Can make in advance & refrigerate overnight or freeze.

scooping tomato cheese grits from baking dish

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Easy Tomato Grits Casserole

Grits are relatively new food for me. I didn’t eat them as a kid because they always looked gross and watery. A few years ago, I went to a restaurant and they served an amazing pork tenderloin over cheese grits. I wasn’t sure about the grits, but I ordered the dish. OMG! It changed my life! It made me fall in love with cheesy grits. In case you aren’t familiar with grits, they are similar to polenta. They are just made from different types of corn and milled to different textures. SO, if you like polenta, you will probably like grits.

tomato cheese grits in baking dish

How to Make Tomato Grits with Rotel

These cheesy tomato grits are super easy to make. Start with making the grits. Bring chicken broth to a boil. Stir in quick cook grits and cook until thickened. Remove from heat, stir in cheddar cheese, Velvetta cheese, butter, and Rotel diced tomatoes and green chiles. Add a little of the hot grits mixture to some lightly beans eggs. (This helps warm up the eggs so they don’t scramble when you add them to the hot grits.) Stir the warmed eggs into the grits mixture and transfer to a baking dish and bake.

  • I used quick-cook grits. Feel free to substitute regular or stone-ground grits. Follow the directions on the package to cook the grits.
  • Can grits casserole be made ahead? Yes! You can make this casserole ahead of time and refrigerate up to two days.
  • Can grits casserole be frozen? Yes! You can freeze the baked casserole for a quick side dish later. Bake the casserole and let it cool. Cover tightly with plastic wrap and foil. Freeze. To reheat after freezing, partially thaw. Cover with aluminum foil and bake at 350ºF for 30 to 40 minutes.
  • This grits casserole has no meat. Feel free to add in some bacon, sausage, or ham to turn this into a main dish.
  • I used cheddar cheese, but you can substitute any cheese you prefer. Gruyere or gouda would be yummy.
scooping tomato cheese grits from baking dish

What to Serve with Cheese Grits Casserole

These Baked Rotel Tomato Cheese Grits are great for breakfast, lunch, or dinner. They are the perfect side for biscuits, breakfast casseroles, grilled chicken, pork, steak. You name it, you can serve it with these grits! Here are a few of our favorite recipes from the blog that go great with this yummy casserole:

scooping tomato cheese grits from baking dish

Baked Rotel Tomato Cheese Grits

Yield: 6 people
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Baked Rotel Tomato Cheese Grits – quick side dish recipe that is great for breakfast, lunch or dinner. Super easy to make and ready in 40 minutes. Grits, cheese, butter, eggs, and Rotel diced tomatoes and green chiles – these grits are to-die-for! If you've never tried grits, this is the recipe to make you fall in love with them! Can make in advance & refrigerate overnight or freeze.

Ingredients:

  • cups low-sodium chicken broth
  • ¼ tsp salt
  • 1 cup quick-cooking grits, not instant
  • 1 cup shredded sharp cheddar cheese, divided
  • 4- oz Velveeta, cut into 1/2-inch cubes
  • 2 Tbsp butter
  • ½ tsp garlic powder
  • 1 (10-oz) can Rotel diced tomatoes and green chiles, undrained
  • 2 eggs

Instructions:

  • Preheat oven to 350ºF. Spray an 8×8-inch baking dish with cooking spray.
  • Bring chicken broth and salt to boil in medium saucepan on medium-high heat. Add grits, stirring constantly until blended. Cook on low heat 5 minutes, stirring occasionally. Remove from heat.
  • Stir in 1/2 cup cheddar cheese, Velveeta, butter, garlic powder and Rotel; stir until cheeses are melted. Set aside.
  • Beat eggs lightly in small bowl. Add small amount of hot grits mixture to eggs; mix well. Gradually add egg mixture to remaining hot grits mixture, stirring constantly until blended.
  • Pour grits into greased 8-inch square baking dish. Bake 30 minutes; sprinkle with remaining cheddar cheese. Bake and additional 10 minutes. Let stand 10 minutes before serving.

Notes:

I used quick-cook grits. Feel free to substitute regular or stone-ground grits. Follow the directions on the package to cook the grits.
You can make this casserole ahead of time and refrigerate up to two days.
You can freeze the baked casserole for a quick side dish later. Bake the casserole and let it cool. Cover tightly with plastic wrap and foil. Freeze. To reheat after freezing, partially thaw. Cover with aluminum foil and bake at 350ºF for 30 to 40 minutes.
Feel free to add in some bacon, sausage, or ham to turn this into a main dish.
I used cheddar cheese, but you can substitute any cheese you prefer. Gruyere, pepper jack or gouda would be yummy.

Steph

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Comments

  1. Hey, thanks for the recipe. Do you drain the Rotel? I don't eat Velvetta, so would I just add more cheese? Also, love the table cloth in the picture – where did you get it? Jennifer

    1. I made this today and yes I drained the Rotel. There wasn’t a whole lot of liquid that comes off but I think it was be too soupy if you didn’t drain them. Delish BTW.

  2. I made these Saturday night for a cookout we went to. AMAZING!!! We ate every bite and I think someone may have licked the pan!

  3. Thanks for ratting me out (yes, everyone – I'm THE FRIEND). I feel like such a horrible friend now. That recipe is coming your way today in case you ever want to compare. 🙂

  4. I remember where we were when we begged you to experiment with this idea…love! This is going on the list for the next Sunday Steak Night!

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