Recipe by Kanzeda
Great side dish with any large meal, or as a filling lunch. When in a hurry, substitute 1 cup "cream of" condensed soup of your choice for the sauce.
Top Review by tripletmom96
the only reason i didn't give this 5 stars is because i tweaked the recipe quite a bit to accommodate my family's taste: I used 1 # fresh brussels sprouts, cooked orzo (rice shaped pasta) cooked in chicken broth instead of rice; 2 oz cooked bacon instead of the proscuitto and real butter & whole milk for the white sauce. definitely not as healthy as the original, but awesomely good! I also recommend cutting the sprouts into quarters - much easier to eat that way. i will definitely be making this one again!
- 1 (10 ounce) package frozen Brussels sprouts
- 1⁄4 cup water
- 1 tablespoon margarine
- 2 tablespoons all-purpose flour
- 1 1⁄2 cups 1% low-fat milk
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon white pepper
- cooking spray
- 1 cup cooked long-grain rice
- 1 ounce prosciutto or 1 ounce ham, thinly sliced and cut into thin strips
- 1⁄4 cup fresh breadcrumb
- 2 tablespoons parmesan cheese, fresh grated
Directions See How It's Made
- Preheat oven to 375°.
- Place brussel sprouts in a microwave safe bowl and sprinkle with water, cover and microwave on high for 2 minutes, or until heated through.
- Melt margarine in saucepan over low heat; add flour, stirring with a whisk. Gradually add milk to saucepan. Bring to a boil; simmer 3 minutes over medium heat until it is thick and bubbly, stirring constantly.
- Stir in salt and pepper. Set aside.
- Coat a 9-inch baking dish with cooking spray. Pat cooked rice into bottom of dish; arrange Brussels sprouts on top of rice.
- Sprinkle Brussels sprouts with prosciutto; pour sauce over prosciutto.
- Combine breadcrumbs and cheese; sprinkle over sauce.
- Bake at 375° for 20 minutes or until lightly browned.