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

Ham & Cheese Grits Casserole Recipe

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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
Test Kitchen Approved
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 equals 284 calories, 12 g fat (7 g saturated fat), 51 mg cholesterol, 1212 mg sodium, 26 g carbohydrate, 1 g fiber, 20 g 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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Reviewed Nov. 6, 2014

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

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."

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."

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."

Reviewed Feb. 1, 2014

"I made this recipe for a Sunday Brunch. I was delicious. I added a couple cloves of fresh,chopped garlic for an extra zing."

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