"This is a wonderful casserole to make when brussels sprouts are in season but frozen will work well also, make certain to gently hand-squeeze out as much moisture as possible from the cooked brussels sprouts before using for the recipe Amounts may be doubled and baked in a larger pan. "

Original is 6 servings

Metric US

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Step by Step Method

Step 1

Preheat oven to 375 degrees F. Grease a 9-inch round glass baking dish.

Step 2

Combine the frozen brussels sprouts and 1/4 cup of water in a medium saucepan; bring to a boil, cover, then reduce heat and simmer 5 minutes, then uncover sprouts and cook 1 minute. drain very well, then cool to room temperature (if using fresh cook longer until just tender).

Step 3

When the brussels sprouts are cool enough to handle gently hand-squeeze out as much moisture as possible from the cooked brussels sprouts.

Step 4

Melt the butter in a small saucepan over low heat; add in garlic and cook stirring for about 2 minutes. Add in flour then whisk for about 1 minute.

Step 5

Gradually add light cream to saucepan; bring to a boil stirring constantly, then simmer over medium heat-low heat or until thick and bubbly. Stir in 4 tablespoons Parmesan cheese, pepper and cayenne; set aside, then season with salt to taste.

Step 6

Pat the rice into bottom of dish, then arrange the cooked brussels sprouts stem sides down on top of rice. Sprinkle Brussels sprouts with prosciutto. Pour the sauce over prosciutto.

Step 7

In a bowl combine breadcrumbs with 2 tablespoons of parmesan cheese cheese; sprinkle over sauce. Bake in a preheated 375 degree F oven for 20 minutes or until lightly browned.