Brussels Sprouts Rice Casserole

Name: Brussels Sprouts Rice Casserole
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 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

(2)

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.

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READY IN: 30mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

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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