Cheesy Mushroom Casserole

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 3 cups water
• 1 cup quick-cooking grits
• 3/4 cup cheddar cheese, shredded
• 1/8 teaspoon salt
• 8 ounces fresh button mushrooms, sliced
• 6 ounces fresh portabella mushrooms, sliced
• 1/4 teaspoon ground black pepper
• 4 ounces prosciutto, thinly sliced & chopped
• 2 garlic cloves, minced
• 4 egg whites, lightly beaten
• 2 eggs, lightly beaten
• snipped fresh parsley (optional)

Recipe

• 1 preheat oven to 350°f coat a 2-quart rectangular baking dish with cooking spray; set aside. in a large saucepan, bring water to boiling. gradually stir in grits. reduce heat to low. cook, uncovered, for 5 to 7 minutes or until thick, stirring frequently. remove from heat. stir in 1/4 cup of the cheese and the salt. spread evenly in the prepared dish.
• 2 coat an unheated large nonstick skillet with cooking spray. preheat skillet over medium heat. add mushrooms and pepper. cook about 5 minutes or until tender and any liquid is evaporated, stirring occasionally. add prosciutto and garlic. cook and stir for 1 minute more. cool slightly.
• 3 add egg whites and eggs to the mushroom mixture; stir to combine. spread over grits in dish. sprinkle with the remaining 1/2 cup cheese. bake, uncovered, for 25 to 30 minutes or until heated through and egg mixture is set in center. let stand for 5 minutes before serving. if desired, sprinkle with parsley.