Ham & Cheese Grits Casserole

• 3 cups chicken stock
• 1 cup quick-cooking grits
• 1/2 cup Southwestern-style egg substitute
• 5 ounces reduced-fat process cheese (Velveeta), cubed
• 1/4 cup 2% milk
• 2 tablespoons butter
• 1-1/4 cups cubed fully cooked ham
• 3 green onions, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/8 to 1/4 teaspoon crushed red pepper flakes
• 3/4 cup shredded cheddar cheese

1. Preheat oven to 350u0b0. 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.
2. Add process 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.
3. Bake, uncovered, 35-40 minutes or until edges are golden brown and cheese is melted. Let stand 10 minutes before serving.

chicken stock, grits, egg substitute, cheese, milk, butter, ham, green onions, salt, garlic, pepper, red pepper, cheddar cheese

Taken from www.tasteofhome.com/recipes/ham-cheese-grits-casserole/ (may not work)