Ham And Roasted Brussels Sprouts Casserole Recipe

ingredients

3 cups cooked ham (shredded or grated)
1 pound Brussels sprouts (ends trimmed, cut in half lengthwise)
2 tablespoons olive oil
1/2 teaspoon fresh cracked black pepper
3/4 cup panko (Japanese bread crumbs)
3/4 cup fresh Parmesan cheese (finely grated)
1/2 cup mayonnaise
1 lemon, juice of
1/2 teaspoon rice wine or white vinegar
1 can (10.75 ounce size) low sodium cream of celery soup

directions

Preheat oven to 350 degrees F. Toss fresh Brussels sprouts with olive oil and pepper on foil lined sheet tray and roast until just slightly tender, approximately 15 minutes.

In a small bowl, combine bread crumbs and grated Parmesan. Set aside. In a medium bowl, mix soup, mayonnaise, lemon juice and vinegar.

Spray a 3-quart casserole dish with nonstick spray and add roasted Brussels sprouts and ham. Pour soup mixture over sprouts and ham and toss together. Top with bread crumbs and cheese mixture.

Bake uncovered for 25 to 30 minutes until panko begins to take on a golden color and casserole is bubbling.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

9 Savory Pumpkin Recipes To Make This Fall

Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.