grits casserole

grits casserole

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  • Prep Time


  • Total Time


  • Servings



  • 3

    cups chicken stock

  • 1

    cup quick-cooking grits

  • ½

    cup Southwestern-style egg substitute

  • 5

    ounces reduced-fat processed cheese (Velveeta), cubed

  • ¼

    cup 1% milk

  • 2

    tablespoons butter

  • ¼

    teaspoon salt

  • ¼

    teaspoon garlic powder

  • ¼

    teaspoon pepper

  • ⅛ to ¼

    teaspoon crushed red pepper flakes

  • ¾

    cup shredded cheddar cheese


Preheat oven to 350°. 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 processed 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. Yield: 6 servings.


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