Brussel Sprouts Bacon and Rice Casserole

Brussel Sprouts Bacon and Rice Casserole

Ingredients

  • 1 – 12 ounce bag brussel sprouts, steamed, cut in half
  • 2 tablespoons olive oil
  • 6 slices completely cooked bacon, crumbled
  • 2 cups milk
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 2 tablespoons grated parmesan cheese
  • 1 & 1/2 cups cooked white rice
  • 1/2 cup shredded cheddar or cheddar jack cheese
  • salt and pepper to taste

Directions

  • Add olive oil to a skillet, turn heat on medium high, add brussel sprouts saute for a few minutes. Turn heat down to low medium.
  • Add butter, when butter is melted sprinkle flour over brussel sprouts, stir to coat.
  • Slowly add milk to brussel sprouts, stir until milk thickens.
  • Stir in about half of the bacon crumbles and parmesan cheese.
  • Add salt and pepper to taste.
  • Spray round baking dish add rice evenly to bottom of dish.
  • Pour creamed brussel sprouts mixture over rice, sprinkle top with shredded cheese and the remaining bacon crumbles.
  • Bake in preheated 350° oven for about 20 minutes.
  • Serves about 4 as a side dish.