Brussels Sprout Casserole Recipes

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BRUSSELS SPROUTS CASSEROLE



Brussels Sprouts Casserole image

Provided by Molly Yeh

Categories     side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
2 pounds Brussels sprouts, quartered at the root end (or halved if small)
4 tablespoons unsalted butter
2 leeks, white and light green parts, halved and sliced 1/4-inch-thick
Kosher salt and freshly ground black pepper
2 teaspoons chopped fresh thyme
3 cloves garlic, sliced
3 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream
1/4 cup grated Parmesan
2 teaspoons Dijon mustard
Zest of 1 lemon
2 cups crispy onions, such as French's

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat a large braiser or ovenproof skillet over medium-high heat and add the oil. When the oil is hot, add the Brussels sprouts and cook, tossing occasionally, until they begin to brown on the edges, 4 to 5 minutes. Reduce the heat to medium-low and add the butter. When the butter is melted, add the leeks and sprinkle with salt and pepper. Cook, stirring occasionally, until wilted, 4 to 5 minutes. Add the thyme and garlic and cook until fragrant, about 1 minute. Add the flour and cook, tossing until the vegetables are well coated in the flour, about 2 minutes. Gradually stir in the stock and cream and bring to a simmer. Simmer until the sprouts are tender, 2 to 4 minutes. Stir in the Parmesan, mustard and lemon zest. Season with salt and pepper to taste.
  • Top with the crispy onions and bake until the onions are browned and the casserole is bubbly, about 20 minutes.

BRUSSELS SPROUTS CASSEROLE



Brussels Sprouts Casserole image

I love Brussels sprouts almost as much as I do cabbage and this is the BEST recipe I have ever had. I love this one. It is really yummy.

Provided by Darlene Summers

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7

1 quart Brussels sprout
2 tablespoons melted butter
3 tablespoons flour
1 teaspoon salt
1/2 cup hot tomato juice
1 cup milk
1/4 cup grated American cheese

Steps:

  • Cook sprouts in boiling salted water for 15 minutes or till tender.
  • Blend butter, flour and salt in top of double boiler. Stir in tomato juice. Stirring constantly, blend in the milk.
  • Cook, stirring constantly, until thick.
  • Place sprouts in a greased casserole dish. Cover with sauce and sprinkle with the cheese.
  • Brown in oven at 350 degrees for 15 minutes.

Nutrition Facts : Calories 99.4, Fat 5.7, SaturatedFat 3.4, Cholesterol 15.9, Sodium 502, Carbohydrate 10, Fiber 1.8, Sugar 1.8, Protein 3.5

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