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Cheesy Brussels Sprouts Rice Casserole

Brussels sprouts rice casserole becomes decadent when combined with a homemade cheese sauce and baked to golden perfection.

Course Side Dish
Cuisine American
Keyword baked brussels sprouts recipe, brussels sprouts and rice, brussels sprouts bake, cheesy casserole recipe, homemade cheese sauce recipe, how to make cheese sauce, shaved brussels sprouts recipe
Prep Time 5 minutes
Cook Time 38 minutes
Servings 8 servings
Author Jazzmine from Dash of Jazz

Ingredients

  • 3 tablespoons butter
  • ¼ 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 ½ teaspoon ground mustard
  • sea salt to taste
  • 1 pound shaved brussels sprouts
  • 2 cups cooked rice

Instructions

  1. 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).

  2. Stir in flour and black pepper and cook for another two minutes to make a simple roux.

  3. 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).

  4. Remove from heat and stir in salt, mustard, cream cheese, and 2 cups of shredded cheddar cheese until sauce is melted and uniform.

  5. 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.

Recipe Notes

  • 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.