Brussels Sprouts-And-Rice Casserole Recipe

Name: Brussels Sprouts-And-Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10-ounce) package frozen Brussels sprouts; 1/4 cup water; 1 tablespoon stick 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 thinly sliced prosciutto or ham, cut into thin strips; 1/4 cup fresh breadcrumbs; 2 tablespoons grated fresh Parmesan cheese

Servings: persons

1 (10-ounce) package frozen Brussels sprouts
1/4 cup water
1 tablespoon stick 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 thinly sliced prosciutto or ham, cut into thin strips
1/4 cup fresh breadcrumbs
2 tablespoons grated fresh Parmesan cheese

1
Preheat oven to 375u00b0.
2
Combine the Brussels sprouts and water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 5 minutes. Uncover sprouts, and cook 1 minute. Drain.
3
Melt margarine in a small saucepan over low heat; add flour, stirring with a whisk. Gradually add milk to saucepan. Bring to a boil; cook 3 minutes over medium heat or until thick and bubbly, stirring constantly. Stir in salt and pepper. Set aside.
4
Coat a 9-inch quiche or round baking dish with cooking spray. Pat rice into bottom of dish; arrange Brussels sprouts, stem sides down, on top of rice. Sprinkle Brussels sprouts with prosciutto; pour sauce over prosciutto. Combine breadcrumbs and cheese; sprinkle over sauce. Bake at 375u00b0 for 20 minutes or until lightly browned.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (10-ounce) package frozen Brussels sprouts, 1/4 cup water, 1 tablespoon stick margarine, 2 tablespoons all-purpose flour, and more.

Yes, Brussels Sprouts-And-Rice Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brussels Sprouts-And-Rice Casserole

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