Ham & Cheese Grits Casserole Recipe
Ham & Cheese Grits Casserole Recipe photo by Taste of Home
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Ham & Cheese Grits Casserole Recipe

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4.5 13 11
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My book club ladies often ask me to bring “those grits.” I'd tell you how to store them, but I never have any left! — Debi Mitchell, Flower Mound, Texas
TOTAL TIME: Prep: 30 min. Bake: 35 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 35 min. + standing
MAKES: 6 servings


  • 3 cups chicken stock
  • 1 cup quick-cooking grits
  • 1/2 cup Southwestern-style egg substitute
  • 5 ounces reduced-fat process cheese (Velveeta), cubed
  • 1/4 cup 2% milk
  • 2 tablespoons butter
  • 1-1/4 cups cubed fully cooked ham
  • 3 green onions, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/8 to 1/4 teaspoon crushed red pepper flakes
  • 3/4 cup shredded cheddar cheese

Nutritional Facts

1 piece: 284 calories, 12g fat (7g saturated fat), 51mg cholesterol, 1212mg sodium, 26g carbohydrate (3g sugars, 1g fiber), 20g protein.


  1. Preheat oven to 350°. In a large saucepan, bring stock to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat. In a small bowl, stir a small amount of hot grits into egg substitute; return all to pan, mixing well.
  2. Add process cheese, milk and butter; stir until cheese is melted. Stir in ham, green onions and seasonings. Transfer to a greased 11x7-in. baking dish. Sprinkle with cheddar cheese.
  3. Bake, uncovered, 35-40 minutes or until edges are golden brown and cheese is melted. Let stand 10 minutes before serving. Yield: 6 servings.
Originally published as Ham & Cheese Grits Casserole in Taste of Home February/March 2014

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katecrid47 User ID: 7098019 265817
Reviewed May. 10, 2017

"This was really great! The whole family loved it! easy to put together and yummy! Thanks for sharing!"

kimmik22 User ID: 5478187 264052
Reviewed Mar. 29, 2017

"deearoberts - 3 x lg eggs is the answer.

I omitted the salt & added extra pepper, used unsalted butter & reduced sodium broth. Come on people THINK! Ham is salty, end of story. Omit the salt if you want it less salty."

Tooney User ID: 988730 263991
Reviewed Mar. 27, 2017

"For conversion, use one large egg for each 1/4 cup egg substitute. This particular recipe will use two large eggs."

Jenny User ID: 8581364 263956
Reviewed Mar. 27, 2017

"It's delicious! The recipe only calls for 1/4 teaspoon of salt; perhaps those who found it too salty used a very salty ham?"

deearoberts User ID: 1960801 263954
Reviewed Mar. 27, 2017

"If I wanted to use real eggs, how many would I use?"

jshearer User ID: 403534 249096
Reviewed Jun. 5, 2016

"These grits are great. I most often leave out the ham and make shrimp and grits, with the shrimp cooked separately."

cmayf User ID: 6162354 180809
Reviewed Nov. 6, 2014

"Wonderful! Best grits casserole I've ever tasted. Good amount of spicy!"

danielleylee User ID: 4484886 180807
Reviewed May. 5, 2014

"Excellent breakfast dish! Great way to use up leftover Easter ham! Now I did use real cheese mild cheddar instead of the fake cheese and fat free milk. I did not have southwest type of egg substitute so I used plain egg substitute and added two tablespoons of salsa. This recipe cuts in half very well for a smaller crowd."

vbag User ID: 1135425 212709
Reviewed Apr. 21, 2014

"This was extremely good, very pleasing to the palette! I like the green onion addition with the crush red pepper flakes. I added some Parmesan to give it a little more kick as well."

mehalv User ID: 4612167 112373
Reviewed Feb. 9, 2014

"This was pretty good but a bit too salty for me (and I love salty foods!). Could have used more veggies, such as bell peppers, as another reviewer suggested."

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