Brussels Sprouts Rice Casserole

• 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

1. Preheat oven to 375u0b0.
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 375u0b0 for 20 minutes or until lightly browned.

brussels, water, margarine, flour, milk, salt, white pepper, cooking spray, rice, ham, fresh breadcrumb, parmesan cheese

Taken from www.food.com/recipe/brussels-sprouts-rice-casserole-167186 (may not work)