CHEESY GRITS CASSEROLE (From Ann Simons)

1 1/2 c. uncooked grits
1/2 c. butter (1 stick)
3 c. shredded sharp Cheddar cheese
1 T. Worcestershire sauce
2 t. paprika, divided
3 eggs, beaten

Cook grits according to package directions. Add butter and cheese; stir til melted. Add Worcestershire sauce and 1 t. paprika. Add small amount of hot grits to eggs; stir well and return egg mixture into remaining grits. Pour grits into a lightly greased (2 quart) baking dish and sprinkle with 1 t. paprika. Cover and refrigerate overnight. Remove from refrigerator 15 minutes before baking. Bake uncovered at 325° for 1 hour.
(serves 8-10)

Feb. '99