Brussels Sprouts-and-Rice Casserole

Ingredients

• 1 (10-ounce) package frozen Brussels sprouts
• 1/4 cup water
• 1 tablespoon stick margarine
• 2 tablespoons all-purpose flour
• 1 1/2 cups 1% low-fat milk
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• Cooking spray
• 1 cup cooked long-grain rice
• 1 ounce thinly sliced prosciutto or ham, cut into thin strips
• 1/4 cup fresh breadcrumbs
• 2 tablespoons grated fresh Parmesan cheese

Preparation

1. Preheat oven to 375°.
2. 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.
3. Melt margarine in a small saucepan over low heat; add flour, stirring with a whisk. 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.
4. Coat a 9-inch quiche or round 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.