Southern Grits and Greens Casserole

Name: Southern Grits and Greens Casserole
Ingredients: 1 16 oz frozen collard greens; 1 tsp salt (for greens); 6 cups low sodium chicken broth; 2 cups half and half; 1 Tbsp garlic salt (adjust to taste); 2 cups quick cooking grits (not instant); 1 8 oz container garden vegetable spreadable cream cheese (softened); 2 cups shredded Swiss or sharp white cheddar cheese (divided); 1 cup shredded Parmesan cheese (divided); 1/2 lb bacon (cooked and crumbled, reserve 1 Tbsp drippings); 1 medium sweet onion (diced); 2 tsp hot sauce (adjust more or less to taste); 1 tsp freshly ground black pepper; 3 Tbsp butter (divided); 3 green onion (thinly sliced)

"Two beloved favorites collide in this Southern Grits and Greens Casserole. Serve it for brunch, breakfast or as a side dish to any of your favorite entrees...."

INGREDIENTS

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1 16 oz frozen collard greens

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1 tsp salt (for greens)

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6 cups low sodium chicken broth

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2 cups half and half

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1 Tbsp garlic salt (adjust to taste)

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2 cups quick cooking grits (not instant)

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1 8 oz container garden vegetable spreadable cream cheese (softened)

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2 cups shredded Swiss or sharp white cheddar cheese (divided)

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1 cup shredded Parmesan cheese (divided)

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1/2 lb bacon (cooked and crumbled, reserve 1 Tbsp drippings)

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1 medium sweet onion (diced)

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2 tsp hot sauce (adjust more or less to taste)

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1 tsp freshly ground black pepper

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3 Tbsp butter (divided)

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3 green onion (thinly sliced)

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