It’s been over a month since I shared any new savory recipes and today I’m breaking the sweet streak in the most delicious way. My cheesy brussels sprouts rice casserole will fill a void you didn’t even know was there! It’s easy to make, won’t take much time to put together, and will satisfy even the pickiest of eaters. Don’t you just love it when that happens? I know I do. Let’s get into the details of this brussels sprouts bake.
So What is Cheesy Brussels Sprouts Rice Casserole?
If you have someone in your life who doesn’t care for brussels sprouts, don’t even tell them what’s going on here. Let them fall in love with the cheesy goodness first. They won’t even hold it against you afterward. It’s that good. It’s basically broccoli rice casserole with brussels sprouts instead of broccoli. And brussels sprouts and broccoli are cousins so the flavor profile is very similar. There are three parts to make cheesy brussels sprouts rice casserole: shaved brussels sprouts, cooked rice, and cheese sauce from scratch. Don’t let the cheese sauce throw you off, by the way. It’s very easy. No condensed soup. No boxed cheese product. The flavors here are real. Wondering how to make that homemade cheese sauce? Peep the ingredient list below.
Homemade Cheese Sauce
- Shredded Cheddar Cheese
- Cream Cheese
- Sea Salt
- Black Pepper
This cheese sauce is poured lovingly over the rice and shaved brussels sprouts then it all bakes to bubbly, golden perfection. If the ingredients remind you of my baked mac & cheese, you have a good eye. It’s kind of like a brussels sprouts gratin. And did I mention this a very versatile savory side dish recipe? I’m partial to sharp cheddar cheese in my brussels casserole but you can play with the cheeses to suit your taste. And the grain options are almost endless. I’ve made this with white and brown rice, quinoa, and even a lentil grain blend! Use whatever you have on hand boo. Oh, and here’s a pro tip: you can shred the cheese for this recipe lightning-fast by using a food processor with a shred disc attachment like this one.
If you like brussels sprouts, try these recipes, too:
I use shaved brussels sprouts in this recipe because they’re the perfect texture and thickness. They’re thin enough that you don’t have to cook or blanch them before mixing them with the other brussels sprouts rice casserole ingredients and thick enough that they still have some bite to them. It’s the perfect balance between crisp and tender. Because you don’t want a mushy situation at dinnertime do you? I didn’t think so. This shaved brussels sprouts recipe is a total keeper. You can make it for weeknight dinners and it’s also a bomb Thanksgiving side dish idea.
I hope you make cheesy brussels sprouts casserole soon–I know you’ll love it as much as I do! Be sure to pin this recipe on Pinterest. Thanks for reading!
P.S. more delicious veggie side dishes:
Brussels sprouts rice casserole becomes decadent when combined with a homemade cheese sauce and baked to golden perfection.
- 3 tablespoons butter
- 1/4 cup finely diced onion
- 2 cloves garlic minced
- 3 tablespoons flour
- black pepper to taste
- 2 cups milk
- 6 ounces cream cheese
- 4 cups shredded cheddar cheese divided
- 1 teaspoon mustard or 1/2 teaspoon ground mustard
- sea salt to taste
- 1 pound shaved brussels sprouts
- 2 cups cooked rice
Preheat oven to 350 degrees. Melt butter in a large skillet, over medium-high heat then add diced onion and minced garlic. Cook until fragrant and onion becomes translucent (about two minutes).
Stir in flour and black pepper and cook for another two minutes to make a simple roux.
Slowly pour milk into pan while stirring to incorporate into the mixture (this helps prevent lumps). Continue stirring and cooking until mixture is thickened and bubbly (about 5 minutes).
Remove from heat and stir in salt, mustard, cream cheese, and 2 cups of shredded cheddar cheese until sauce is melted and uniform.
Add shaved brussels sprouts, and cooked rice to cheese sauce and mix until all sprouts are coated. Spread into a casserole dish then sprinkle the remaining cheddar cheese over top. Bake uncovered for 30 minutes.
- Don’t use pre-shredded cheese (that you’d buy in a bag from the grocery store) here as it is typically coated with an anti-caking agent that affects the way it melts in recipes like this.
- Shredding cheese can be made much quicker by using a food processor with a shred disc attachment.
- You can use many different grains or legumes in this recipe such as rice, quinoa, and legumes.