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Brussels sprouts and rice casserole Recipe

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This recipe for Brussels sprouts and rice casserole, by , is from Annypanny's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ann DeLong


1 package frozen Brussels sprouts or fresh blanched ones
¼ cup water
1 tablespoon butter
2 tablespoons all-purpose flour
1 ½ cups 1% low-fat milk¼ teaspoon salt
1 cup cooked long-grain rice
1 ounce thinly sliced prosciutto or ham, cut into thin strips
¼ cup fresh breadcrumbs
2 tablespoons grated fresh Parmesan cheese

Combine the Brussels sprouts and water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 5 minutes. Uncover sprouts, and cook 1 minute. Drain. Alternately blanche fresh ones.

Step 3
Saute flour in butter stirring with a whisk and flat spatula to prevent burning. Gradually add milk to saucepan. Bring to a boil; cook 3 minutes over medium heat or until thick and bubbly, stirring constantly. Stir in salt and pepper. Set aside.

Step 4
Coat a 9-inch shallow baking dish with cooking spray. Pat rice into bottom of dish; arrange Brussels sprouts, stem sides down, on top of rice. Sprinkle Brussels sprouts with prosciutto; pour sauce over prosciutto. Combine breadcrumbs and cheese; sprinkle over sauce. Bake at 375° for 20 minutes or until lightly browned.




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