Ham, Brussels Sprouts + Rice Casserole
Source of Recipe
rdj
Ham, Brussels Sprouts + Rice Casserole
1, 10 ounce package frozen Brussels sprouts
1/4 cup water
1 Tablespoon butter
2 Tablespoons all-purpose flour
1 1/2 cups milk
1/4 teaspoon salt
1/8 teaspoon ground 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
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 1 minute.
Drain and set aside.
Melt butter 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.
Coat a 9 inch quiche or round baking dish with the
cooking spray.
Pat rice into bottom of the dish.
Place Brussels sprouts, stem sides down, on top the
of rice.
Sprinkle with Prosciutto/ham.
Pour sauce over top.
Combine breadcrumbs and cheese and sprinkle over top.
Bake at for 20 minutes or until lightly browned.
Makes 6 servings.
|
|
member logon
