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

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Ham and Cheese Grits Casserole

Printable Recipe

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

1. Preheat oven to 350F.

2. In a large heavy-bottom pan, 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.

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