Brussels Sprouts And Rice Casserole
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Serves/Makes: 4
Ready in: 30-60 minutes
- 1 package (10 ounce size) frozen Brussels sprouts
- 1/4 cup water
- 1 tablespoon stick margarine
- 2 tablespoons flour
- 1 1/2 cup 1% low-fat milk
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- non-stick cooking spray
- 1 cup cooked long-grain white rice
- 1 ounce thinly sliced prociutto or ham, cut into thin strips
- 1/4 cup fresh breadcrumbs
- 2 tablespoons grated fresh Parmesan cheese
Heat oven to 375 degrees F. Combine the Brussels sprouts and water in a medium saucepan and bring to a boil. Cover, reduce heat, and simmer for 5 minutes. Uncover sprouts and cook for 1 minute. Drain. Melt margarine in a small saucepan over low heat. Add flour, stirring with a whisk. Gradually add milk to saucepan. Bring to a boil and cook for 3 minutes over medium heat or until thick and bubbly, stirring constantly. Stir in salt and pepper. Set aside. Coat a 9" quiche or round baking dish with cooking spray. Pat rice into bottom of dish and arrange Brussels sprouts, stem side down, on top of rice. Sprinkle Brussels sprouts with prosciutto, then pour sauce over prosciutto. Combine breadcrumbs and cheese. Sprinkle over sauce. Bake for 20 minutes or until lightly browned.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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