Beer makes batters better, meat more tender, and sauces more flavorful.
Brussels Sprouts And Rice Casserole
- add review
- #74645
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 package (10 ounce size) frozen Brussels sprouts
1/4 cup water
1 tablespoon stick margarine
2 tablespoons flour
1 1/2 cup 1% low-fat milk
1/4 teaspoon salt
1/8 teaspoon white pepper
non-stick cooking spray
1 cup cooked long-grain white rice
1 ounce thinly sliced prociutto or ham, cut into thin strips
1/4 cup fresh breadcrumbs
2 tablespoons grated fresh Parmesan cheese
directions
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 for 1 minute. Drain.
Melt margarine in a small saucepan over low heat. Add flour, stirring with a whisk.
Gradually add milk to saucepan. Bring to a boil and cook for 3 minutes over medium heat or until thick and bubbly, stirring constantly. Stir in salt and pepper. Set aside.
Coat a 9" quiche or round baking dish with cooking spray. Pat rice into bottom of dish and arrange Brussels sprouts, stem side down, on top of rice. Sprinkle Brussels sprouts with prosciutto, then pour sauce over prosciutto.
Combine breadcrumbs and cheese. Sprinkle over sauce. Bake for 20 minutes or until lightly browned.
added by
nutrition data
Nutritional data has not been calculated yet.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments