Brussels Sprouts Rice Casserole
"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."
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 283.49 g package frozen Brussels sprouts
- 59.14 ml water
- 14.79 ml margarine
- 29.58 ml all-purpose flour
- 354.88 ml 1% low-fat milk
- 1.23 ml salt
- 0.61 ml white pepper
- cooking spray
- 236.59 ml cooked long-grain rice
- 28.34 g prosciutto or 28.34 g ham, thinly sliced and cut into thin strips
- 59.14 ml fresh breadcrumb
- 29.58 ml parmesan cheese, fresh grated
directions
- 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.
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Reviews
-
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! -
Great side dish! I did use 2% milk instead of the 1% and I used the ham instead of the prosciutto. We all enjoyed it! Thanks Kanzeda
Tweaks
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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 and 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!
-
Great side dish! I did use 2% milk instead of the 1% and I used the ham instead of the prosciutto. We all enjoyed it! Thanks Kanzeda
RECIPE SUBMITTED BY
I love to cook, to feed people and to experiment. Unfortunately I have a very limited audience, so most of my creations are reserved for me alone. My BF is a sort of picky eater and all of my favorites he dislikes, so I'm learning how to get around lots of ingredients. Like mushrooms (so sad), tomatoes and onions... who cooks without onions? In this one way, it's almost a good thing that our schedules allow for only 3 meals a weeks together :-)
