Brussels Sprouts Rice Casserole
Transform your weeknight dinner routine with this creamy, indulgent Brussels Sprouts Rice Casserole—a comforting dish that’s as wholesome as it is delicious. Featuring tender, blanched Brussels sprouts paired with fluffy cooked white rice, all enveloped in a rich, cheesy sauce made with sharp cheddar and Parmesan, this casserole is the perfect combination of savory and satisfying. Topped with crispy golden panko breadcrumbs and a drizzle of olive oil, this baked masterpiece offers an irresistible textural contrast in every bite. Ready in just under an hour and ideal for feeding a crowd, it’s a versatile star for family dinners, potlucks, or any occasion where you crave cozy flavors and hearty ingredients. Garnish with fresh parsley for a pop of color and serve warm for a dish that’s sure to win over even the pickiest eaters.
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 2 cups Cooked white rice
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Milk
- 1.5 cups Sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 0.75 cups Panko breadcrumbs
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick cooking spray and set aside.
Trim the ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Cut the Brussels sprouts in half or quarter them if they are large.
Bring a pot of salted water to a boil. Blanch the Brussels sprouts in the water for 3-4 minutes until tender but still bright green. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly to remove the raw flour taste.
Slowly pour in the milk while whisking to avoid lumps. Continue cooking, whisking frequently, until the mixture thickens into a smooth sauce, about 4-5 minutes.
Reduce the heat to low and stir in the cheddar cheese, Parmesan cheese, salt, black pepper, and garlic powder. Mix until the cheeses are fully melted and combined into the sauce.
In a large mixing bowl, combine the cooked rice, blanched Brussels sprouts, and cheese sauce. Mix until everything is evenly coated.
Pour the mixture into the prepared baking dish and spread it out evenly.
In a small bowl, combine the panko breadcrumbs and olive oil. Sprinkle the breadcrumb mixture over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
Remove the casserole from the oven and let it cool slightly before serving. Garnish with fresh parsley if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
2342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.9 g | 165% | |
| Saturated Fat | 73.6 g | 368% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 357 mg | 119% | |
| Sodium | 5459 mg | 237% | |
| Total Carbohydrate | 205.0 g | 75% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 38.5 g | ||
| Protein | 108.2 g | 216% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 2450 mg | 188% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1118 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
