Cheesy Bacon And Ham Casserole

by admin on December 25, 2009

I found this recipe on a cooking web site and decided to try it because it had 32 reviews and a 5 star rating. I served it for the first time on Christmas Day 2009 and the family gave it the “thumbs up”. I prepped it the day before and it came out fine. Incidentally, don’t be put off by the inclusion of grits in this recipe. As a non-grits eating Yankee, I hardly noticed that there were grits in this dish. I’m certain this recipe can also be tripled and cooked in a steam pan with no problems at all.

1/2 pound bacon
1/2 pound cooked ham, cubed
3/4 cup quick-cooking grits
1 (16-oz) loaf Velveeta, cubed
1/4 cup butter or margarine
6 large eggs, lightly beaten
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon ground pepper

Cook bacon until crispy; drain on paper towels.  Crumble bacon and set aside.

Cook ham in 1 Tablespoon reserved bacon drippings in skillet over medium heat until browned.

Cook grits according to package directions.  That means you prepare as much as is needed to use 3/4 cups of the dry grits.   Remove from heat; stir in cheese and butter until melted.  Stir in bacon, ham, eggs, and remaining ingredients.  Pour into lightly greased 13X9-inch pan/baking dish.

Bake at 350 degrees for 45 minutes or until set.

Note: Casserole may be prepared a day ahead; cover and chill.  Fromve from refrigerator the following day, and let stand at room temperature 30 minutes. Bake as directed.

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