Beef & Grits Casserole

I think this one is going to be a hard no for me. I’m not a huge fan of grits to start with. What is your experience – do you love them or leave them?

Beef & Grits Casserole

1 recipe Jim Dandy Grits for 6 servings

2 eggs well beaten

1 1/2 pounds of ground beef

1 large onion well chopped

1 large tomato chopped OR

1 cup chopped canned tomatoes

1 can (10 3/4 oz) condensed cream of chicken soup, undiluted

6 slices bacon, fried until crisp and crumbled

In a saucepan, cook grits according to cooking directions. Cool. Beat in eggs. Spread mixture evenly into the bottom and sides of greased 2 quart casserole. In a large skillet, brown beef until crumbly in its own fat. Drain excess fat and stir in onion and tomato. Simmer while stirring until onion and tomato are wilted, about 5 minutes. Stir in soup. If necessary add salt & pepper to taste. Pour mixture into cooled grits-lined casserole. Bake in a preheated moderate oven (350º) for 35 to 40 minutes or until bubbly. Remove from oven and sprinkle with crisp bacon.

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