slot bet 100 Ham & Cheese Grits Casserole – Eric Theiss

Ham & Cheese Grits Casserole

Ham & Cheese Grits Casserole

1 PIECE 284 cal., 12g fat (7g sat. fat), 51mg chol., 1212mg sod., 26g carb. (3g sugars, 1g fiber), 20g pro.
PREP 30 min. BAKE 35 min. + standing SERVES 6

3 cups chicken stock
1 cup quick-cooking grits
1⁄2 cup Southwestern-style egg
5 oz. reduced-fat Velveeta, cubed
1⁄4 cup 2% milk 
2 Tbsp.butter
11⁄4 cups cubed fully cooked ham 
3 green onions, chopped
1⁄4  tsp. salt
1⁄4  tsp. garlic powder
1⁄4  tsp.pepper
1/8 to 1⁄4 tsp. crushed red pepper flakes 
3⁄4 cup shredded cheddar cheese


  1. In a large saucepan, bring chicken 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.
  2. Add Velveeta, milk and butter; stir until cheese is melted. Stir in ham, green onions and seasonings. Transfer to a greased 11×7-in. baking dish that fits into the unit. Sprinkle with cheddar cheese.
  3. Slide the Pizza Rack into Shelf Position 5. Place the baking dish on the Pizza Rack. Turn the Function Dial to Pizza/Bake, set temperature to 350° and set time to 40 minutes. Bake until edges are golden brown and cheese is melted, 35-40 minutes. Let stand 10 minutes before serving.

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