Ingredients

Water: 3 cups

Long grain rice: 1 1⁄2 cups

Salt: 3⁄4 teaspoon

Margarine (or butter): 1 1⁄2 tablespoons

Onion: 1⁄3 cup, finely chopped

Cheddar cheese: 3 cups, grated (divided)

Parsley flakes: 1 1⁄2 teaspoons

Sour cream: 1 1⁄2 cups

Almonds (slivered or sliced): 3 tablespoons (optional, for topping) 

Directions

Step 1: Wash and trim broccoli and Brussel Sprouts. Put some olive oil on vegetables and sprinkle with Rick’s House Seasoning and roast in the over until ends are charred and both star to get soft, about 1/2 an hour at 350 degrees.

Step 2: In a large bowl mix everything together except roasted veggies.

Step 3: Add warm veggies and stir until really mixed

Step 4: Place mixture in a 9×13 baking pan that is spraed, spray dish with non-stick spray.

Step 5: Top with some of Rick’s fire crackers, smashed up.

Step 6: Bake at 350 degrees for about 30 minutes or until center of casserole is bubbling. Let rest for 10 minutes before serving.