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
Ingredients 3 cups chicken stock 1 cup quick-cooking grits 1⁄2 cup Southwestern-style egg substitute 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
- 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.
- 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.
- 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.