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Ham and Grits Casserole

Ham and Grits Casserole

Oxmoor House JANUARY 1997

  • Yield: 8 (3/4-cup) servings.
  • Cook time:50 Minutes
  • Prep time:15 Minutes

Ingredients

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

Preparation

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- x 1 1/2-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: 166
  • Calories from fat: 29%
  • Fat: 5.3g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 10.6g
  • Carbohydrate: 19.5g
  • Fiber: 1.1g
  • Cholesterol: 14mg
  • Iron: 0.0mg
  • Sodium: 365mg
  • Calcium: 0.0mg
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Ham and Grits Casserole recipe

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