Brussels Sprouts Rice Casserole - cooking recipe

Ingredients

1 (10 ounce) package frozen Brussels sprouts
1/4 cup water
1 tablespoon 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 prosciutto or 1 ounce ham, thinly sliced and cut into thin strips
1/4 cup fresh breadcrumb
2 tablespoons parmesan cheese, fresh grated

Preparation

Preheat oven to 375\u00b0.
Place brussel sprouts in a microwave safe bowl and sprinkle with water, cover and microwave on high for 2 minutes, or until heated through.
Melt margarine in saucepan over low heat; add flour, stirring with a whisk. Gradually add milk to saucepan. Bring to a boil; simmer 3 minutes over medium heat until it is thick and bubbly, stirring constantly.
Stir in salt and pepper. Set aside.
Coat a 9-inch baking dish with cooking spray. Pat cooked rice into bottom of dish; arrange Brussels sprouts on top of rice.
Sprinkle Brussels sprouts with prosciutto; pour sauce over prosciutto.
Combine breadcrumbs and cheese; sprinkle over sauce.
Bake at 375\u00b0 for 20 minutes or until lightly browned.