Heavenly Brussels Sprout Casserole

This delicious Brussels sprout casserole recipe is another favourite of my family taste testers. It is simple and fast to prepare and only needs everyday ingredients.

Brussels sprouts keep for a long time in the fridge, about a week, they boast high levels of many nutrients and are thought to have many health benefits. Read more about this great vegetable here.

Before I first made this recipe, I found Brussels sprouts in the fridge, some minced meat in the freezer, some rice in the pantry. The only thing I did not have on a weekday late afternoon was time. What could I possibly make for my family fast enough, that would be nutritious, well balanced, and be ready in a short amount of time?!

Then this casserole came into my mind. Once I put the rice to cook, I quickly prepared the meat, sautéed the onion, seared the meat, and set it to cook for a few minutes. When these two things were on the stove cooking, I prepared the Brussels sprouts to steam. I preheated the oven, and as all the ingredients got ready about the same time, I put everything together, put the dish into the oven for about half an hour, and done. While the dish was baking, I could prepare the kitchen for dinner. Wasn’t it just simple and fast?! And wait until you taste the result.

Heavenly Brussels sprout casserole

¾ kg brussels sprouts

1 cup Arborio rice

¾ kg minced meat

1 tbs canola oil

1 medium onion

2 cloves garlic

1 tsp salt

pepper

2 tsp red mild paprika

2 tsp dry parsley or 2 tbs fresh parsley

1 cup sour cream

Prepare the rice. In a saucepan over the stove bring 2 cups of water to boil. Add the rice, reduce the heat, cover and simmer for about 20 minutes, until the water is absorbed.

Prepare the meat. In a pan on medium heat sauté the chopped onions in 1 tbsp oil, until they are soft and golden. Add the meat, and sear it for a few minutes while stirring constantly. Add the minced garlic, salt, pepper, paprika, parsley. Lower the heat, cover and simmer it for about 8-10 minutes.

Preheat oven to 180C/350F.

Prepare the Brussels sprouts. Wash in cold water, cut the stem, peel off and discard any outer leaves that are old, yellow or dry. Cut the Brussels sprouts in half. Using a steamer basket, steam the Brussels sprouts for about 5 minutes, until they are fork tender.

Butter a large glass or ceramic oven proof dish. Spread first the rice in the bottom of the dish, then the meat, and the Brussels sprouts last.

Spread the sour cream on top, and place the dish in a preheated oven for about 30 minutes. Serve it hot with some pickles on the side. Bon appétit – Jó étvágyat!

You might like these savory recipes too!

Cabbage stew with tender meat bites

Lentil stew with a secret ingredient

Savoy cabbage stew recipe

Print

Heavenly brussels sprout casserole

Course Main Course

Cuisine Hungarian

Keyword brussels sprouts, casserole, Hungarian, sour cream

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 4 people

Author Hungarian Eats

Ingredients

• ¾ kg brussels sprouts
• 1 cup Arborio rice
• ¾ kg minced meat
• 1 tbsp canola oil
• 1 medium onion
• 2 cloves garlic
• 1 tsp salt
• pepper
• 2 tsp red mild paprika
• 2 tsp dried parsley or 2 tbsp fresh parsley
• 1 cup sour cream

Instructions

• Prepare the rice. In a saucepan over the stove bring 2 cups of water to boil. Add the rice, reduce the heat, cover and simmer for about 20 minutes, until the water is absorbed.
• Prepare the meat. In a pan on medium heat sauté the diced onions in 1 tbsp oil, until they are soft and golden. Add the meat, and sear it for a few minutes while stirring constantly. Add the minced garlic, salt, pepper, paprika, parsley. Lower the heat, cover and simmer it for about 8-10 minutes.
• Preheat oven to 180 °C / 350 F.
• Prepare the Brussels sprouts. Wash in cold water, cut the stem, peel off and discard any outer leaves that are old, yellow or dry. Cut the Brussels sprouts in half. Using a steamer basket, steam the Brussels sprouts for about 5 minutes, until they are fork tender.
• Butter a large glass or ceramic oven proof dish. Spread first the rice in the bottom of the dish, then the meat, and the Brussels sprouts last.
• Spread the sour cream on top, and place the dish in a preheated oven for about 30 minutes. Serve it hot with some pickles on the side. Bon appétit – Jó étvágyat!

Notes

Substitute the arborio rice with a rice of your choice

Use beef, chicken or turkey instead of pork, just pay attention the right cooking time depending on the type of meat

Add a few drops of water to the sour cream if it is too thick to spread

To reach a nice golden top (if it doesn’t have it after 30 min on 180C), broil the dish at the end on high heat for 1-2 minutes

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