Skip the hassle but not the flavor with this delicious rice, ham and veggie casserole baked to perfection with Cheddar and Parmesan cheese.
Preheat oven to 450°F. Prepare rice according to package directions.
Toss together Brussels sprouts, ham, garlic, olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Place on a parchment paper-lined baking tray and roast for 12 to 15 minutes, or until caramelized. Decrease oven temperature to 425°F.
Toss together rice, Brussels sprouts mixture, cream, chives, Dijon, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Stir in Cheddar and 1/3 cup Parmesan cheese. Transfer mixture to a greased, 2-quart baking dish.
Stir together breadcrumbs, remaining Parmesan and melted butter in a small bowl. Sprinkle over rice mixture.
Bake for 12 to 15 minutes, or until golden brown and bubbling.
For a stronger cheese flavor, substitute the Cheddar cheese with Gruyère, if desired.