Ham & Cheese Grits Casserole
TOTAL TIME: Prep: 30 min. Bake: 35 min. + standing
YIELD: 6 servings.
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
Ingredients
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3 cups chicken stock
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1 cup quick-cooking grits
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1/2 cup Southwestern-style egg substitute
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5 ounces reduced-fat process cheese (Velveeta), cubed
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1/4 cup 2% milk
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2 tablespoons butter
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1-1/4 cups cubed fully cooked ham
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3 green onions, chopped
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1/4 teaspoon salt
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1/4 teaspoon garlic powder
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1/4 teaspoon pepper
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1/8 to 1/4 teaspoon crushed red pepper flakes
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3/4 cup shredded cheddar cheese
Directions
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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.
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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.
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3.
Bake, uncovered, 35-40 minutes or until edges are golden brown and cheese is melted. Let stand 10 minutes before serving.
Nutrition Facts
1 piece: 284 calories, 12g fat (7g saturated fat), 51mg cholesterol, 1212mg sodium, 26g carbohydrate (3g sugars, 1g fiber), 20g protein.
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