Serve up tasty veggie sides: Brussels Sprouts and Ham Rice Gratin, Broccoli and Cheese Rice Casserole


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.