Tomato Grits Casserole

• 2 c. water
• 1 1/4 c. milk
• 1 tsp salt
• 1 c. quick cooking grits
• 1/2 c.+ 1 Tbsp. butter
• 1/3 c. diced green onions
• 4 oz. processed cheddar cheese (Velveeta)
• 1/4 tsp. garlic powder
• 2 1/2 c. shredded cheddar cheese
• 1 (10 oz.) can diced tomatoes and green chilies (Rotel)

1. Preheat oven to 350.
2. In a saucepan, bring water and milk to a boil.
3. Add salt and slowly add grits.
4. Return to a boil, stirring constantly for 1 minute.
5. Reduce heat, cover and cook for 3 minutes.
6. While stirring the grits, add 1/2 c. butter and stir until butter is melted.
7. Cover and cook for 3 - 5 minutes or until grits are thick and creamy.
8. Remove from heat and set aside. Using a skillet, saute onions in remaining Tbsp. butter for 1 minute. Add processed cheese, garlic powder, 1 1/2 c. c. cheddar cheese and onions to grits.
9. Stir until cheese is melted.
10. Add tomatoes and chilies.
11. Mix well, pour grits into greased 8 x 11 x 2 casserole pan.
12. Bake for 40 minutes.
13. Sprinkle remaining cheese over casserole for last 5 minutes of cooking time.

water, milk, salt, cooking grits, c, green onions, cheddar cheese, garlic powder, cheddar cheese, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=102556 (may not work)