Ham & Cheese Grits Casserole
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
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 3 green onions chopped
- 3/4 cup shredded cheddar cheese
- 1/4 teaspoon garlic powder
- 3 cups chicken stock
- 1/4 cup 2% milk
- 1/8 teaspoon crushed red pepper flakes
- 1 cup quick-cooking grits
- 1/2 cup southwestern-style egg substitute
- 5 ounces reduced-fat process cheese (velveeta), cubed
- 1-1/4 cups cubed fully cooked ham
- Carbohydrate 54.5420416070562 g
- Cholesterol 34.6927083437802 mg
- Fat 12.9064307038659 g
- Fiber 1.16590062137343 g
- Protein 15.3631401253222 g
- Saturated Fat 6.77557865019731 g
- Serving Size 1 1 servings. (330g)
- Sodium 474.766732139413 mg
- Sugar 53.3761409856828 g
- Trans Fat 0.891804866738571 g
- Calories 400 calories
Preheat oven to 350degrees. 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., 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., Bake, uncovered, 35-40 minutes or until edges are golden brown and cheese is melted. Let stand 10 minutes before serving.
