Brussels Sprouts Rice Casserole

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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."

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Steps

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Preheat oven to 375.

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Place brussel sprouts in a microwave safe bowl and sprinkle with water , cover and microwave on high for 2 minutes , or until heated through.

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Melt margarine in saucepan over low heat.

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Add flour , stirring with a whisk.

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Gradually add milk to saucepan.

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Bring to a boil.

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Simmer 3 minutes over medium heat until it is thick and bubbly , stirring constantly.

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Stir in salt and pepper.

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Set aside.

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Coat a 9-inch baking dish with cooking spray.

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Pat cooked rice into bottom of dish.

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Arrange brussels sprouts on top of rice.

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Sprinkle brussels sprouts with prosciutto.

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Pour sauce over prosciutto.

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Combine breadcrumbs and cheese.

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Sprinkle over sauce.

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Bake at 375 for 20 minutes or until lightly browned.

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Ingredients

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frozen brussels sprouts, water, margarine, all-purpose flour, 1% low-fat milk, salt, white pepper, cooking spray, cooked long-grain rice, prosciutto, fresh breadcrumb, parmesan cheese