Brussels Sprouts-and-Rice Casserole

Brussels Sprouts-and-Rice Casserole


  • ¼ teaspoon salt
  • 1 ½ cups 1% low-fat milk
  • 1 ounce thinly sliced prosciutto or ham, cut into thin strips
  • 1 tablespoon stick margarine
  • ¼ cup fresh breadcrumbs
  • 2 tablespoons grated fresh Parmesan cheese
  • 1/8 teaspoon white pepper
  • + 5 more ingredients
    • 1 cup cooked long-grain rice
    • Cooking spray
    • 2 tablespoons all-purpose flour
    • 1 (10-ounce) package frozen Brussels sprouts
    • ¼ cup water

Preheat oven to 375°. 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. Melt margarine in a small saucepan over low heat; add flour, stirring with a whisk. Gradually add milk to sa...

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