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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.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°.
  2. Place brussel sprouts in a microwave safe bowl and sprinkle with water, cover and microwave on high for 2 minutes, or until heated through.
  3. 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.
  4. Stir in salt and pepper. Set aside.
  5. Coat a 9-inch baking dish with cooking spray. Pat cooked rice into bottom of dish; arrange Brussels sprouts on top of rice.
  6. Sprinkle Brussels sprouts with prosciutto; pour sauce over prosciutto.
  7. Combine breadcrumbs and cheese; sprinkle over sauce.
  8. Bake at 375° for 20 minutes or until lightly browned.

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