So simply satisfying. And less than a dollar a portion! I found this recipe for Cheese Grits Casserole in the San Joaquin Valley Homestyle Vittles Community Cookbook, and it is a gem. 

If you’re not familiar with the San Joaquin Valley, it is in Central California, and it’s where I grew up. We have a ton of Southerners that were displaced during the dust bowl, and this casserole is a classic example of that influence. 

Jackie Burnett was kind enough to share it, and it’s one of my new favorites. Perfect for a brunch, and even better reheated the next day, it’s easy, cheap, and as a bonus, meatless, which is pretty unique for a casserole. So here’s how to make it. 

Start by cooking your grits in boiling salted water. 4 or 5 minutes later, they’re cooked, and you can add butter, cheese, and garlic. Give it all a good stir until the cheese is melted and mixed in thoroughly. 

Set that aside while you beat eggs and milk together. Once they’re well blended, add them to the grits, along with some hot sauce, and mix everything together. Transfer that to a casserole dish, and bake for 45 minutes.

Then, it’s time to top with some crunch. Corn Flakes add a delicious crispy texture, so sprinkle them evenly on top, and toss it back in the oven for 15 minutes. 

That’s it! You’re ready to enjoy cheesy, creamy, baked grits deliciousness. I would recommend letting it cool a bit. It’s easier to serve when it’s not piping hot, so let it rest for a few before slicing. 

So, how much did it cost to make? For the whole casserole, it only cost $5.75. That’s 72 cents a portion! And it’s a main dish! Add some fresh fruit and you have a lovely brunch for 8 people on the table for less than $10. It’s tough to get cheaper than that. 

I’m celebrating America’s most humble dish by appreciating why casseroles were so valuable to vintage cooks, and how they should still have a place in modern tables, so be sure to check out the other recipes in this series below. I can’t thank Jackie enough for sharing her delicious recipe. I’m so honored to share it with you, and I hope it inspires you to save more spiral bound community cookbooks, and cook more old recipes.