Brussels Sprouts - Tomato Casserole with Risotto

• fresh Brussels sprouts, halved
• Muir Glen Organic Whole Peeled Tomato, 28-Ounce Cans (Pack of 12), drained, juice reserved
• 2 eggs from range fed chickens
• leftover ham from Christmas dinner
• liquid from two cans of Campbell's chicken noodle soup
• risotto mix from Il Fornaio
• dry thyme

How

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

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