• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Apples for CJ
  • Recipes
  • About
  • Fitness
    • Fitness tips and workouts
    • Motivational
  • Holistic Tips
    • Beauty & Hygiene
  • Subscribe
  • Navigation Menu: Social Icons

menu icon
go to homepage
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Breakfast

    Spinach and Cheese Grits Casserole (Gluten Free)

    Published: Oct 29, 2020 by Stephanie 6 Comments

    This post may contain affiliate links. Please read full disclosure.

    Jump to Recipe

    A Grits Casserole that's creamy delicious and perfect for brunch or dinner. Chocked full of fresh spinach and cheese so a great side dish with almost any meal. Gluten free, Vegetarian, Easy.

    grits casserole being served with a black spatula

    Casseroles have always been some of our favorite meals to enjoy and especially during the cooler months.

    And nothing speaks comfort to me better than a big bowl of cheesy grits. It's true southern comfort food at it's finest....

    So this Grits Casserole is just another way to enjoy the creamy cheesy grits that we love with an extra serving of veggies.

    Some of our other favorite casseroles are this Taco Casserole or this Spaghetti Squash Lasagna Casserole if you're looking for one with lower carbs.

    Ingredients needed

    • Grits- I used stone ground grits in this but you can also use the quick cooking grits.
    • Vegetable broth- you could also use water or milk
    • Spinach
    • Olive oil
    • Butter
    • Garlic
    • Egg
    • Onion
    • Bell pepper- red or green
    • Cheddar cheese
    • Parmesan cheese
    • Seasonings
    spinach, chopped onion, chopped bell pepper, parmesan cheese, cheddar cheese, egg, olive oil, butter, garlic, grits, vegetable broth

    How to make this casserole

    Start by making your grits according to package directions.

    While the grits are cooking sautee the chopped onion, bell pepper and garlic till translucent for several minutes.

    Add spinach in batches and cook till slightly wilted.

    spinach, onion, garlic, and bell pepper being cooked in pan with wooden spoon

    When grits are done add butter and pour into large mixing bowl along with cooked vegetables and remaining ingredients.

    Cooked grits in mixing bowl with cooked veggies and remaining ingredients

    Stir till combined and pour into large baking dish. Top with parmesan cheese and bake.

    Cooked grits casserole topped with chopped bell pepper and parsley

    Remove from oven and allow to sit at least 10 minutes prior to serving.

    Can I make this ahead

    Yes you can easily make this ahead. Just allow to cool before storing covered in the fridge for up to 3 days.

    Recipe notes and substitutions

    You can use any color of bell peppers you prefer or leave them out altogether if you don't like them.

    I used sharp cheddar cheese but you could switch up with monterey jack cheese, pepper jack, swiss or whatever you love would work fine in this.

    Vegetable broth was used to cook the grits but you could use milk or water instead.

    Leftover refrigerated grits firm up but when reheated they loosen back up.

    grits casserole being served with a spatula

    Other recipes you may like

    • Tater Tot Breakfast Casserole
    • Cheesy Cauliflower Bake
    • Cheesy Mushroom Broccoli Quinoa
    served on a white plate with a silver spoon
    Print Save Saved! Pin Recipe
    4.34 from 6 votes

    Spinach and Cheese Grits Casserole (Gluten Free)

    Grits combined with veggies and cheese make for a great casserole for Brunch or Dinner.
    Course Breakfast, Dinner
    Cuisine American
    Prep Time 15 minutes
    Cook Time 35 minutes
    Total Time 50 minutes
    Servings 8 servings
    Calories 231kcal
    Author Stephanie

    Ingredients

    • 1 cup grits
    • 4 cups vegetable broth*
    • 2 tbsp. butter
    • ¾ cup chopped yellow onion
    • ¾ cup chopped bell pepper**
    • 2 cloves garlic chopped
    • 1 tbsp. olive oil
    • 6 ounces fresh spinach leaves
    • salt & pepper to taste
    • 2 cups shredded cheddar cheese
    • ¼ shredded parmesan cheese
    • 1 egg beaten
    • ½ tsp. garlic powder
    • couple dashes hot sauce
    • fresh parsley optional

    Instructions

    • Preheat oven 350 degrees.
    • Cook grits according to package instructions. When grits are done add butter and transfer to large mixing bowl.
    • Meanwhile saute yellow onion, garlic, and bell pepper in olive oil for 1-2 minutes. Add salt & pepper to taste and fresh spinach leaves in batches and cook until wilted slightly.
    • Add to bowl of grits, along with cheddar cheese, egg, garlic powder, and hot sauce. Combine and pour into casserole dish. Top with parmesan cheese.
    • Bake 30-35 minutes. Remove from oven and can top with parsley and additional bell pepper.

    Notes

    *Nutrition Disclaimer
    *can use water or milk instead of vegetable broth- nutrition provided is based on using vegetable broth.
    **can use any color bell peppers you have. I used a combination of red and green.

    Nutrition

    Serving: 1serving | Calories: 231kcal | Carbohydrates: 6.7g | Protein: 13.7g | Fat: 17g | Saturated Fat: 9.4g | Cholesterol: 63mg | Sodium: 673mg | Potassium: 278mg | Sugar: 1.5g | Calcium: 302mg | Iron: 1mg
    Tried this recipe?Mention @applesforcjblog or tag #applesforcj

    Updated- originally posted April 2016

    • Facebook
    • Pinterest
    • Twitter
    • Yummly
    « Sweet Potato Soup Recipe (Vegan, Gluten Free)
    Masala Chickpea Soup Recipe (Vegan, Gluten Free) »

    Reader Interactions

    Comments

    1. nonna box

      November 06, 2020 at 1:59 am

      My kids loved this recipe! We made it together for brunch and it was a success. Thank you!

      Reply
      • Stephanie

        November 06, 2020 at 9:05 am

        Yay! So glad you loved it and you're welcome! 🥰

        Reply
    2. kate

      November 02, 2020 at 9:52 am

      well, I have this in the oven now. I used low sodium chicken stock for the grits, and kale for the spinach, pretty excited about the finished product, always looking for a new and exciting recipe to do, so thank you.

      Reply
      • Stephanie

        November 02, 2020 at 11:26 am

        You're welcome Kate! Let me know how it turns out! 🥰

        Reply
    3. Debra Collins

      September 17, 2020 at 3:48 pm

      Thanks for posting this! It was exactly what I was looking for in my search for something to go with my salmon and egg dinner. I really wanted to use spinach, grits and cheese and this was perfect! I did use stone ground white grits and split water and milk to cook.

      Reply
      • Stephanie

        September 17, 2020 at 4:02 pm

        You're welcome Debra! Glad you enjoyed! 😘

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Stephanie! The Recipe developer and writer behind APPLES FOR CJ. Welcome to my Happy Place! Here you'll find a collection of my Best Gluten Free & Vegetarian recipes, along with some healthy lifestyle tips. Hope you'll stay awhile!

    More about me →

    Popular Posts

    • Almond Flour Biscuits (Keto, Gluten-Free)
    • Chocolate Protein Balls (Easy, 4 Ingredients)
    • Bread Dipping Oil
    • Egg Wraps Recipe (Gluten-Free, Paleo, Keto)
    • Dark Chocolate Truffles (Vegan, Gluten Free)
    • Almond Flour Tortillas (Soft & Flexible)

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Disclosure

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 STEPHANIE SAIN | APPLES FOR CJ