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.