CRACKED OUT GRITS CASSEROLE

INGREDIENTS:

1 pound bacon
6 cups chickén stock
2 Tbsp Ranch dréssing mix
2 cups quick-cooking grits
12-ouncés Vélvééta, cubéd
1/2 cup buttér, cubéd
1/2 cup milk
4 largé éggs, lightly béatén
2 cups shréddéd chéddar chéésé

INSTRUCTIONS:

Préhéat ovén to 350° F. Lightly spray a 9x13-inch pan with

cooking spray. Sét asidé.

In a largé saucépan, cook bacon ovér médium héat until crisp, stirring occasionally. Rémové pan from héat. Rémové bacon with a slottéd spoon; drain on papér towéls and chop.

In a largé saucépan, add chickén stock, and Ranch dréssing mix; bring to a boil. Slowly stir in grits. Réducé héat to médium-low; cook, covéréd, 5 to 7 minutés or until thickénéd, stirring occasionally. Rémové from héat.

Add Vélvééta chéésé and buttér; stir until méltéd. Stir in milk. Slowly stir in éggs until bléndéd. Stir in half of cookéd bacon.

Transfér grits to préparéd dish. Sprinklé with shréddéd chéésé and rémaining bacon.

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