Ham And Cheese Grits Casserole

• 3 cups Chicken Stock
• 1 cup Quick-cooking Grits
• 1/2 cups Southwestern-style Egg Beaters
• 5 ounces, weight Velveeta, Cubed (or Processed American Cheese)
• 1/4 cups Milk
• 2 Tablespoons Butter
• 1-1/4 cup Cubed Fully-cooked Ham
• 3 whole Scallions, Chopped
• 1/4 teaspoons Kosher Salt
• 1/4 teaspoons Garlic Powder
• 1/4 teaspoons Ground Black Pepper
• 1/8 teaspoons Crushed Red Pepper Flakes, Or More To Taste
• 3/4 cups Shredded Cheddar Cheese

1. Preheat oven to 350u0b0F.
2. In a large saucepan, bring chicken stock to a boil. Slowly add grits and stir well to break up any clumps. Reduce heat to medium-low and cover. Cook for about 5 minutes, stirring occasionally. Remove from heat and stir a small amount of the grits into the egg, then pour the egg into the saucepan. Mix well.
3. Add processed cheese, milk, and butter; stir until the cheese melts. Stir in the ham, scallions, and seasonings; mix well. Pour mixture into a greased 7x11 casserole dish. Top with cheddar cheese.
4. Bake uncovered for 35-50 minutes, or until the edges are golden brown and the cheese melts. Let stand for 10 minutes before serving.
5. Note: For a 9x13 casserole, multiply the recipe by 1 1/2. For an 11x15 casserole, multiply the recipe by 2.
6. Adapted from Taste of Home.

chicken, grits, egg beaters, weight velveeta, ubc, butter, ham, scallions, ubc, ubc, ubc, red pepper, cheddar cheese

Taken from tastykitchen.com/recipes/sidedishes/ham-and-cheese-grits-casserole/ (may not work)