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
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
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.
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