Brussels Sprout, Rice and Cheese Casserole

This little tasty savory is a perfect starter for your tea menu! It’s hot and bubbly with a ton of flavor. Serve this in a small vessel or a tea cup as your first course. Add a protein if you want to serve this as a main entree. Super easy to make and so delicious!

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Brussels Sprout, Rice and Cheese Casserole

Author: Anita Casano

This is a hot and bubbly cheesy casserole that will work perfectly as a savory for your tea menu! Serve this is a small vessel or a tea cup for just a little bite of goodness to start your tea experience!

Ingredients

Brussels Sprouts, Rice and Cheese Casserole

• 3 Tbls butter
• 1 Clove garlic, minced
• 1 Tbls all-purpose flour
• ½ cup vegetable broth
• ½ cup heavy whipping cream
• 2 ½ cups shredded white cheddar cheese
• ¾ tsp kosher salt
• ⅛ tsp crushed red pepper
• 1 pound Brussels sprouts, trimmed and quartered
• 1 ½ cups cooked wild rice or rice of your choice (cooked according to package directions)

Instructions

Brussels Sprouts, Rice and Cheese Casserole

1. Preheat oven to 375 degrees
2. In a 10 inch skillet, melt butter over medium heat. Add garlic; cook, stirring occasionally, until garlic is lightly browned, about 2 minutes. Whisk in flour; cook, whisking constantly, for 1 minute.
3. Gradually whisk or stir in broth and cream until smooth; bring to a boil. Reduce heat to low; stir in 2 cups cheese, salt, and red pepper flakes until cheese is melted and sauce is thickened, about 5 minutes. Stir in Brussels sprouts, rice.
4. Transfer to a casserole dish. Sprinkle remaining ½ cup cheese on top.
5. Bake until hot and bubbly and brussels sprouts are tender, 25-30 minutes.

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