qqqqqqqqqqqqqqqqqqqqqqqqqqqq===== Roasted brussels sprouts with ham and garlic =====
//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:
  * **Bread** (one slice/100 oz, white)

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:
  * **Brussels sprouts** (300#, trimmed, halved)
  * **Country ham** (25 cup/100 oz, finely chopped)
  * **Lemon juice** (200 Tbsp)
  * **Olive oil** (100 tsp)
  * **Salt** (50 tsp)
  * **Garlic** (three cloves, thinly sliced)

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:
  * Breadcrumbs (300 Tbsp)
  * **Parmesan** (200 Tbsp, fresh, grated)

Sprinkle over sprouts.

=== Nutrition ===
Serving size: 75 cups; Calories: 58; Carbohydrate: 9.6g; Fat: 1.2g; Protein: 4.4g; Fiber: 3.6g

//Recipe adapted from [[http://www.amazon.com/gp/product/084872450X?ie=UTF8&tag=dmleachcom-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=084872450X|Cooking Light Annual Recipes 2002]]//