Ham Rice Casserole with Brussel Sprouts
Au Gratin Ham Rice Casserole with Brussel sprouts are a tasty way to serve up a filling favorite with little effort using pantry staples.
Plus, it’s a kid-friendly way to encourage veggies topped with gooey cheese.
Be sure to check out these additional easy weekday casserole recipes!
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Ham Rice Casserole with Brussel Sprouts
This recipe takes 20 minutes to prep and 25 minutes to bake.
It also makes 4 servings.
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A special thanks to SuccessRice.com for this tasty recipe.
Ingredients:
- 1 bag Success White Rice
- 1/2 pound Brussels sprouts, trimmed and halved
- 1/3 cup diced ham
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 3/4 teaspoon salt, divided
- 3/4 teaspoon black pepper, divided
- 1 cup heavy cream
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons Dijon mustard
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese, divided
- 1/3 cup breadcrumbs
- 2 tablespoons butter, melted
Ham Rice Casserole Directions:
Preheat oven to 450 F. Prepare rice according to package directions.
In large bowl, toss Brussels sprouts, ham, garlic, olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on parchment paper-lined baking tray and roast 12-15 minutes, or until caramelized. Decrease oven temperature to 425 F.
In large bowl, toss rice, Brussels sprouts mixture, cream, chives, Dijon mustard, remaining salt and remaining pepper. Stir in cheddar and 1/3 cup Parmesan cheese. Transfer mixture to greased, 2-quart baking dish.
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In small bowl, stir breadcrumbs, remaining Parmesan and melted butter. Sprinkle over rice mixture.
Bake 12-15 minutes, or until golden brown and bubbling.
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Ham Rice Casserole with Brussel Sprouts
Au Gratin Ham Rice Casserole with Brussel sprouts are a tasty way to serve up a filling favorite with little effort using pantry staples.
Ingredients
- 1 bag Success White Rice
- 1/2 pound Brussels sprouts, trimmed and halved
- 1/3 cup diced ham
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 3/4 teaspoon salt, divided
- 3/4 teaspoon black pepper, divided
- 1 cup heavy cream
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons Dijon mustard
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese, divided
- 1/3 cup breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 450 F. Prepare rice according to package directions.
- In large bowl, toss Brussels sprouts, ham, garlic, olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on parchment paper-lined baking tray and roast 12-15 minutes, or until caramelized. Decrease oven temperature to 425 F.
- In large bowl, toss rice, Brussels sprouts mixture, cream, chives, Dijon mustard, remaining salt and remaining pepper. Stir in cheddar and 1/3 cup Parmesan cheese. Transfer mixture to greased, 2-quart baking dish.
- In small bowl, stir breadcrumbs, remaining Parmesan and melted butter. Sprinkle over rice mixture.
- Bake 12-15 minutes, or until golden brown and bubbling.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 697Total Fat: 55gSaturated Fat: 31gTrans Fat: 2gUnsaturated Fat: 19gCholesterol: 156mgSodium: 1437mgCarbohydrates: 27gFiber: 2gSugar: 4gProtein: 26g
Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.
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