Brussels Sprouts-And-Rice Casserole

• 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

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

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

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