Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Ham And Roasted Brussels Sprouts Casserole
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- #122850
serves/makes:
ready in:
1-2 hrs
1-2 hrs
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.
added by
lynnemarie
nutrition data
Nutritional data has not been calculated yet.
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