Brussels Sprouts Rice Casserole |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. 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 |
Directions:
1. Preheat oven to 375°.
2. Place brussel sprouts in a microwave safe bowl and sprinkle with water, cover and microwave on high for 2 minutes, or until heated through.
3. 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.
4. Stir in salt and pepper. Set aside.
5. Coat a 9-inch baking dish with cooking spray. Pat cooked rice into bottom of dish; arrange Brussels sprouts on top of rice.
6. Sprinkle Brussels sprouts with prosciutto; pour sauce over prosciutto.
7. Combine breadcrumbs and cheese; sprinkle over sauce.
8. Bake at 375° for 20 minutes or until lightly browned.
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