Baking vegetables into a casserole usually makes them more appealing to kids (and adults!), and this Brussels sprouts recipe is no exception: "Wow! Fantastic!" raves reviewer Bostonsmaman. "We're not normally Brussels sprouts fans, but this dish was GONE!" Like the other casseroles, this dish can be prepared ahead of time and refrigerated or frozen, then baked the day of your gathering.
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
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
How to Make It
Preheat oven to 375°.
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.
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.
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.
Okay. I don't like brussel sprouts. I think it comes from some childhood trauma of sitting alone at the table with a plate of those miniature lettuce heads staring at me until wee hours of the night. But I have been looking for a holiday side dish to change up the same ol green bean casserole overdone dish. So for some reason I made this. Guess what...who needs therapy when you got this stereotype busting brussel sprout recipe? This dish was amazing. My only alteration was that I had a couple of pouches of microwave long grain and wild rice in the pantry, so I nuked them and used them for the rice base. I gobbled this up, my neighbors loved it, so did my kids. The Procuitto is a must, don't skip it. It adds a bit of protein and salt to the party. I had no idea they even had frozen brussel sprouts but now I have them as a staple in my freezer. Childhood trauma cured! Thanks!!!
After reading the reviews, I was sure those who had given this negative ones must be mistaken. I was positive this would be good. This recipe proves only that if you put a heavy, creamy sauce on a leather shoe, it will taste decent. If you're the type that won't eat broccoli or cauliflower without drowning it in cheese sauce, this recipe is for you. If you enjoy veggies without trying to transform them into a new food group, try the "Brussels Sprouts with Pecans" recipe on this site. I always win over sprout haters with that one. It's excellent.