Ham and Roasted Brussels Sprouts Casserole
Recipe from Smithfield

Use your leftover ham in this hearty casserole with woodsy winter flavors.

Ham and Roasted Brussels Sprouts Casserole

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Servings: 6
Total Time: 40 mins
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  • 3   cups 
    Smithfield Ham (shredded or grated) (any ham will work except Smithfield Country Ham, which is too salty)
  • 1   pound 
    Brussels sprouts (ends trimmed, cut in half lengthwise)
  • 2   tablespoons 
    olive oil
  • 1/2  teaspoon 
    fresh cracked black pepper
  • 3/4  cup 
    Panko bread crumbs
  • 3/4  cup 
    fresh Parmesan (finely grated)
  • 1/2  cup 
    Juice of one lemon
  • 1/2  teaspoon 
    rice wine or white vinegar
  • 1   can 
    low sodium cream of celery soup (10-3/4 ounce)
Preheat oven to 350 degrees 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, mayonnaise, 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 minutes until Panko begins to take on a golden color and casserole is bubbling.
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