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Brussels Sprouts Rice Casserole

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Ingredients

Adjust Servings:
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

Nutritional information

112.9
Calories
29 g
Calories From Fat
3.3 g
Total Fat
1.1 g
Saturated Fat
4.5 mg
Cholesterol
205.3 mg
Sodium
16.1 g
Carbs
0.6 g
Dietary Fiber
3.5 g
Sugars
4.5 g
Protein
113g
Serving Size

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Brussels Sprouts Rice Casserole

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    Cuisine:

    the only reason i didn't give this 5 stars is because i tweaked the recipe quite a bit to accommodate my family's taste: used 1 # fresh brussels sprouts, cooked orzo (rice shaped pasta) cooked in chicken broth instead of rice; 2 oz cooked bacon instead of the proscuitto and real butter & whole milk for the white sauce. definitely not as healthy as the original, but awesomely good! I also recommend cutting the sprouts into quarters - much easier to eat that way. i will definitely be making this one again!

    • 50 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Brussels Sprouts Rice Casserole, 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 , the only reason i didn’t give this 5 stars is because i tweaked the recipe quite a bit to accommodate my family’s taste: used 1 # fresh brussels sprouts, cooked orzo (rice shaped pasta) cooked in chicken broth instead of rice; 2 oz cooked bacon instead of the proscuitto and real butter & whole milk for the white sauce definitely not as healthy as the original, but awesomely good! I also recommend cutting the sprouts into quarters – much easier to eat that way i will definitely be making this one again!, the only reason i didn’t give this 5 stars is because i tweaked the recipe quite a bit to accommodate my family’s taste: used 1 # fresh brussels sprouts, cooked orzo (rice shaped pasta) cooked in chicken broth instead of rice; 2 oz cooked bacon instead of the proscuitto and real butter and whole milk for the white sauce definitely not as healthy as the original, but awesomely good! I also recommend cutting the sprouts into quarters – much easier to eat that way i will definitely be making this one again!


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    Steps

    1
    Done

    Preheat Oven to 375.

    2
    Done

    Place Brussel Sprouts in a Microwave Safe Bowl and Sprinkle With Water, Cover and Microwave on High For 2 Minutes, or Until Heated Through.

    3
    Done

    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.

    4
    Done

    Stir in Salt and Pepper. Set Aside.

    5
    Done

    Coat a 9-Inch Baking Dish With Cooking Spray. Pat Cooked Rice Into Bottom of Dish; Arrange Brussels Sprouts on Top of Rice.

    6
    Done

    Sprinkle Brussels Sprouts With Prosciutto; Pour Sauce Over Prosciutto.

    7
    Done

    Combine Breadcrumbs and Cheese; Sprinkle Over Sauce.

    8
    Done

    Bake at 375 For 20 Minutes or Until Lightly Browned.

    Avatar Of Matthew Brooks

    Matthew Brooks

    Soup savant creating warm and comforting bowls of soup perfect for any occasion.

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