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Ham and Grits Casserole

Ham and Grits Casserole

Oxmoor House MARCH 2006

  • Yield: 6 servings (serving size: 1 cup)

Ingredients

  • 4 cups water
  • 1/4 teaspoon salt
  • 1 cup uncooked quick-cooking grits
  • 1 cup chopped reduced-fat, low-salt ham
  • 3 tablespoons reduced-calorie margarine
  • 1 teaspoon low-sodium Worcestershire sauce
  • 1 cup egg substitute
  • Cooking spray
  • 1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese

Preparation

Preheat oven to 350°.

Combine 4 cups water and salt in a large saucepan; bring to a boil. Stir in grits; cover, reduce heat, and simmer 5 minutes or until grits are thickened, stirring occasionally. Remove from heat. Add ham, margarine, and Worcestershire sauce; stir until margarine melts. Gradually add egg substitute, stirring well.

Spoon grits mixture into an 11- x 7-inch baking dish coated with cooking spray. Bake at 350° for 45 minutes. Sprinkle with cheese. Bake 5 additional minutes or until cheese melts. Let stand 5 minutes before serving.

Nutritional Information

Amount per serving
  • Calories: 221
  • Calories from fat: 0.0%
  • Fat: 7.1g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 14.1g
  • Carbohydrate: 26g
  • Fiber: 1.5g
  • Cholesterol: 19mg
  • Iron: 0.0mg
  • Sodium: 487mg
  • Calcium: 0.0mg
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Ham and Grits Casserole recipe

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