This recipe is actually a twist on my very favorite recipe – the Santa Fe Casserole.   I made a small version of this recipe to perfectly portion it out for two people.  But you could always half or double for less or more.  I bet it would freeze well.


Cheesy Brussel Sprout Casserole

Ingredients (for two servings):

  • 10 Brussel sprouts, chopped in half
  • 2 carrots, chopped
  • 1/2 cup water
  • 2 cups cooked brown rice
  • 1 cup shredded cheddar cheese
  • 1/2 cup kidney beans, drained
  • 2 tablespoons Italian herbs in a tube
  • Salt to taste


  • In a wok, bring 1/2 cup water to boil and add in Brussel sprouts and carrots.  Let steam/stir-fry for 5 minutes.
  • Preheat oven to 375.
  • Combine cooked brown rice, cheese, kidney beans, herbs, and salt in a large bowl.  Drain Brussel sprouts and carrots and add in.  Mix thoroughly.
  • Pour into greased casserole and bake for 40 minutes or until center sets.
  • Plate and enjoy!
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