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Mindful Eating in Social Situations
April 2, 2016
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Friday Fitness: Grab Your Bike & Go!
April 2, 2016


8 cups  Brussel sprouts, halved

2  cups Cream of mushroom soup (Healthy Request) or

 H3 Cream sauce

 1 cup Skim milk

½ tsp. Salt

Pinch Pepper

1 tsp. Onion powder

1 cup Brown rice, cooked (optional)

½ cup 2% Sharp cheddar cheese

 1 cup Panko crumbs (Japanese bread crumbs)

 2 T. Parsley, fresh, washed, chopped fine

 1 T. Butter, unsalted                               


    • Preheat oven to 350˚F.
    • Place all cut vegetables in mixing bowl.
    •  In smaller sauce pan, warm H3 cream sauce or healthy request soup, and add skim milk or soy milk.
    • Warm sauce until hot, and season with salt, pepper, and onion powder.
    •  Lightly spray a 9×9 casserole dish with pan spray.
    • Then add cut brussel sprouts to casserole dish.  If adding rice add now with the brussel sprouts.
    • Pour “cream” mixture over vegetables.
    • Wrap casserole dish with plastic wrap and foil, and bake for about 20 minutes.
    • In another bowl, melt butter and mix with panko crumbs, and fresh chopped parsley.
    • After casserole has cooked for 20 minutes, unwrap and sprinkle on 2% sharp cheddar cheese.
    • Sprinkle panko mixture over the top of casserole for an added crunch and color
    •  Bake in oven for about 10 to 15 minutes or until panko crust is golden brown.

Number of servings: 9

Serving size: 1/9 of pan

Calories: 80 calories do not include rice

Fat grams: 3

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