Southwestern Grits Casserole

Southwestern Grits Casserole

4 cups water
1 1/2 cups quick cooking grits
4 green onions chopped, sauteed in butter
1 can Rotel
8 oz Velveeta
1/2 cup milk*
shredded cheese

Bring water to a boil, add grits. Cook grits until almost done. Add sauteed onions, 1 can Rotel, and small box of Velveeta. Mix all together. Add 1/2 cup milk if they are too dry - depends on whether you want them creamy or not. Place in casserole dish, put shredded cheese on top, bake in oven until cheese melts.