Turkey and ham may sit centerstage, but classic holiday sides can make the season truly special.
Made with a delicious combination of rice, cheddar cheese, cream of mushroom soup and broccoli florets, this quick and easy version of Broccoli and Cheese Rice Casserole is an ideal one-pot dish to keep the holidays simple.
When it comes to feeding a crowd, it's often best to let your oven do the work. This Brussels Sprouts and Ham Rice Gratin recipe allows you to serve up a filling favorite with little effort using pantry staples. Plus, it's a kid-friendly way to encourage veggies at this year's holiday meal with gooey cheese providing tempting taste bud motivation.
Brussels Sprouts and Ham Rice Gratin
Prep time: 20 minutes
Cook time: 25 minutes
Servings: 4
1bag Success White Rice
1/2 pound Brussels sprouts, trimmed and halved
1/3 cup diced ham
1clove garlic, minced
1tablespoon olive oil
3/4 teaspoon salt, divided
3/4 teaspoon black pepper, divided
1cup heavy cream
2tablespoons finely chopped fresh chives
2tablespoons Dijon mustard
1cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese, divided
1/3 cup breadcrumbs
2tablespoons butter, melted
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.
Broccoli and Cheese Rice Casserole
Prep time: 5 minutes
Cook time: 30 minutes
Servings: 4-6
1bag Success White Rice or Brown Rice
nonstick cooking spray
1can (10 3/4 ounces) condensed cream of mushroom soup
2cups frozen broccoli florets, thawed and drained
1 1/2 cups shredded cheddar cheese, divided
1/2 cup evaporated milk
3tablespoons butter, melted
1tablespoon grated onion
1/2 teaspoon salt
1/2 teaspoon black pepper
Prepare rice according to package directions. Preheat oven to 350 F.
Coat 2-quart casserole dish with nonstick cooking spray. In medium bowl, combine soup, broccoli, 1 cup cheddar cheese, evaporated milk, butter, onion, salt and pepper. Fold in rice.
Pour mixture into prepared dish and top with remaining cheddar cheese. Bake 20 minutes.
More Articles to Read