I don't have a three quart casserole, but an eleven by seven baking dish handled the job just fine. I skipped over making the breadcrumbs myself in favor of some store-bought crumbs I already had.
Preheat oven 425. Place in a food processor:
Pulse until crumbly, about two times. Sprinkle crumbs on a baking sheet. Bake until golden, about five minutes. Reduce oven temperature to 375.
Coat a three quart baking dish with cooking spray. Add:
Toss to combine. Bake until sprouts are tender and lightly browned on edges, about thirty minutes. Stir twice during baking. Combine in a small dish:
Sprinkle over sprouts.
Serving size: 75 cups; Calories: 58; Carbohydrate: 9.6g; Fat: 1.2g; Protein: 4.4g; Fiber: 3.6g
Recipe adapted from Cooking Light Annual Recipes 2002
recipe/roasted brussels sprouts with ham and garlic.txt · Last modified: April 14, 2011 by Dave Leach