Ham and Roasted Brussels Sprouts Casserole

3 cups Smithfield Ham (shredded or grated) (any ham will work except Smithfield Country Ham, which is too salty)
1 lb. brussels sprouts (ends trimmed, cut in half lengthwise)
2 tablespoons olive oil
1/2 teaspoon fresh cracked black pepper
3/4 cup panko (Japanese bread crumbs)
3/4 cup fresh Parmesan (finely grated)
1/2 cup mayonaise
Juice of one lemon
1/2 teaspoon rice wine or white vinegar
1 can of low sodium cream of celery soup (10 3/4 oz)

Preheat oven to 350°F.

Toss fresh brussels sprouts with olive oil and pepper on foil lined sheet tray and roast until just slightly tender. Approximately 15 minutes.

In a small bowl, combine bread crumbs and grated Parmesan. Set aside.

In a medium bowl, mix soup, mayonaise, lemon juice and vinegar.

Spray a 3-quart casserole dish with nonstick spray and add roasted brussels sprouts and ham. Pour soup mixture over sprouts and ham and toss together. Top with bread crumbs and cheese mixture. Bake uncovered for 25 to 30 mintes until
panko begins to take on a golden color and casserole is bubbling.


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