Back to Ham & Cheese Grits Casserole

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Ham & Cheese Grits Casserole Recipe

Ham & Cheese Grits Casserole Recipe

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 YIELD:6 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

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

Reviews for Ham & Cheese Grits Casserole

Sort By :
MY REVIEW
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."

MY REVIEW
Reviewed Nov. 6, 2014

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

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Feb. 1, 2014

"Delicious. My first experience with grits! I thought it was a little salty; next time I will omit the added salt and perhaps add less ham. Would be good with some finely chopped green or red peppers too."

MY REVIEW
Reviewed Jan. 25, 2014

"This is soooo good. Made it today for breakfast. Changed from ham to bacon, my husband really liked it. Next time I want to use less grits and add quinoa my husband thinks I should add potatoes too. It is very good the way it is I like to think of new ways to use quinoa since it is so good for us plus we are gluten free and always looking for ways of making things healthier."

Loading Image