Ham and Cheese Grits Casserole

from ButterYum
adapted from Taste of Home
makes 6-8 servings
  • 3 cups chicken stock
  • 1 cup quick-cooking grits
  • 1/2 cup southwestern-style egg beaters
  • 5 ounces velveeta, cubed (or processed American cheese)
  • 1/4 cup milk
  • 2 tablespoons butter
  • 1 1/4 cups cubed fully cooked ham
  • 3 scallions, chopped
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/8 - 1/4 teaspoon crushed red pepper flakes (or to taste)
  • 3/4 cup shredded cheddar cheese
  1. Preheat oven to 350F.  
  2. In a large saucepan, bring chicken stock to a boil; slowly add grits and stir well to break up any clumps.  
  3. Reduce heat to medium-low and cover; cook for about 5 minutes, stirring occasionally.  
  4. Remove from heat and stir a small amount of the grits into the egg beaters, then pour the egg beaters into the saucepan; mix well.
  5. Add processed cheese, milk, and butter; stir until the cheese melts.  
  6. Stir in the ham, scallions, and seasonings; mix well.  
  7. Pour mixture into a greased 7x11 casserole dish; top with cheddar cheese.
  8. Bake uncovered for 35-40 minutes, or until the edges are golden brown and the cheese melts.  
  9. Let stand for 10 minutes before serving.  Makes 6-8 servings.

Note: For a 9x13 casserole, multiply the recipe by 1.5.  For an 11x15 casserole, multiply the recipe by 2.

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