Brussels Sprouts Rice Casserole

READY IN: 30mins
Recipe by Kanzeda

Great side dish with any large meal, or as a filling lunch. When in a hurry, substitute 1 cup "cream of" condensed soup of your choice for the sauce.

Top Review by tripletmom96

the only reason i didn't give this 5 stars is because i tweaked the recipe quite a bit to accommodate my family's taste: I used 1 # fresh brussels sprouts, cooked orzo (rice shaped pasta) cooked in chicken broth instead of rice; 2 oz cooked bacon instead of the proscuitto and real butter & whole milk for the white sauce. definitely not as healthy as the original, but awesomely good! I also recommend cutting the sprouts into quarters - much easier to eat that way. i will definitely be making this one again!

Ingredients Nutrition


  1. Preheat oven to 375°.
  2. Place brussel sprouts in a microwave safe bowl and sprinkle with water, cover and microwave on high for 2 minutes, or until heated through.
  3. Melt margarine in saucepan over low heat; add flour, stirring with a whisk. Gradually add milk to saucepan. Bring to a boil; simmer 3 minutes over medium heat until it is thick and bubbly, stirring constantly.
  4. Stir in salt and pepper. Set aside.
  5. Coat a 9-inch baking dish with cooking spray. Pat cooked rice into bottom of dish; arrange Brussels sprouts on top of rice.
  6. Sprinkle Brussels sprouts with prosciutto; pour sauce over prosciutto.
  7. Combine breadcrumbs and cheese; sprinkle over sauce.
  8. Bake at 375° for 20 minutes or until lightly browned.

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