BRUSSELS SPROUTS RICE CASSEROLE

Brussels Sprouts Rice Casserole image

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.

Provided by Kanzeda

Categories Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

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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

Steps:

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.

Nutrition Facts : Calories 112.9, Fat 3.3, SaturatedFat 1.1, Cholesterol 4.5, Sodium 205.3, Carbohydrate 16.1, Fiber 0.6, Sugar 3.5, Protein 4.5

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