Ham and Cheese Grits Casserole
I have to go on the record and tell you there are some food items out there that I avoid purchasing at all costs - things like egg substitute, cool whip, bricks of orange goo masquerading as cheese - you get the idea. But recently my dearest friend convinced me to give this recipe a try despite the fact that it contains a couple of the ingredients I try to avoid. So I went to the grocery store to get what I needed and made the recipe to see if it was as good she reported. I can honestly say, it's really delicious. I think this would be an excellent brunch dish.
So, so good!!
Items used to make this recipe:
(affiliate links)
7x11 casserole dish https://amzn.to/3o0FkcT (single recipe)
9x13 casserole dish https://amzn.to/3fBvSak (1.5x recipe)
11x15 casserole dish https://amzn.to/3g1BwDV (double recipe)
quick-cooking grits https://amzn.to/3GaVXZM
Ham and Cheese Grits Casserole
Ingredients
3 cups chicken stock (try my homemade)
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
Directions
Preheat oven to 350F.
In a large heavy-bottom pan, bring chicken stock to a boil; slowly add grits and stir well to break up any clumps.
Reduce heat to medium-low and cover; cook for about 5 minutes, stirring occasionally.
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.
Add processed cheese, milk, and butter; stir until the cheese melts.
Stir in the ham, scallions, and seasonings; mix well.
Pour mixture into a greased 7x11 casserole dish; top with cheddar cheese.
Bake uncovered for 35-40 minutes, or until the edges are golden brown and the cheese melts.
Let stand for 10 minutes before serving. Makes 6-8 servings.
Notes
For a 9x13 casserole dish, multiply the recipe by 1.5.
For an 11x15 casserole dish, multiply the recipe by 2.
adapted from Taste of Home