Brussels Sprouts - Tomato Casserole with Risotto

  1. Combine soup liquid and tomato liquid in a pot and bring to a boil.
  2. Blanch Brussels sprouts in the liquid.
  3. While Brussels sprouts are cooking, combine chopped ham with well-drained tomatoes and season mix with dry thyme.  Combine two eggs.
  4. Layer Brussels sprouts on bottom of oven safe pan.
  5. Layer tomato mixture over Brussels sprouts.
  6. Bake at 350 F until done.
  7. While this is cooking, make the risotto per package instructions, using the soup liquid-tomato liquid mixture as the cooking liquid.
  8. Enjoy.

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(C) Laura Springer
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Laura's Writings by Laura Springer is licensed under a Creative Commons Attribution 3.0 United States License.

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