Brussels Sprouts 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 GRATIN



Brussels Sprouts Gratin image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons unsalted butter, cut into pieces, plus more for the dish
Kosher salt
1 pound Brussels sprouts, outer leaves and stems removed
Pinch of red pepper flakes
Freshly ground pepper
1/2 cup heavy cream
1/2 cup grated white cheddar cheese
1/2 cup breadcrumbs

Steps:

  • Preheat the oven to 400 degrees F and butter a 2-quart baking dish. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes.
  • Drain the Brussels sprouts and coarsely chop. Transfer to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with the butter pieces.
  • Bake the gratin until bubbly and golden brown, about 15 minutes.

BRUSSELS SPROUTS BAKE



Brussels Sprouts Bake image

A tasty mixture of brussels sprouts and cheddar cheese that goes great with chicken and is quick and easy to make.

Provided by SPROUT2000

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 45m

Yield 10

Number Of Ingredients 7

1 cup water
2 (10 ounce) packages frozen brussels sprouts
2 tablespoons butter
1 (10.75 ounce) can condensed cream of mushroom soup
2 eggs, beaten
½ cup shredded Cheddar cheese
½ cup dry bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring water to boil in a medium saucepan. Place frozen brussels sprouts in the water, and return to boil. Reduce heat, and simmer 6 to 7 minutes, until tender; drain.
  • In a medium bowl, mix brussels sprouts with butter, cream of mushroom soup, eggs, Cheddar cheese, and 1/3 cup bread crumbs. Transfer to a medium baking dish, and top with remaining bread crumbs.
  • Cover, and bake 25 minutes in the preheated oven, until bubbly. Uncover, and continue baking 5 minutes, until lightly browned.

Nutrition Facts : Calories 133 calories, Carbohydrate 10.6 g, Cholesterol 50.5 mg, Fat 7.9 g, Fiber 2.4 g, Protein 6.4 g, SaturatedFat 3.8 g, Sodium 315.1 mg, Sugar 0.9 g

CREAMY BRUSSELS SPROUTS BAKE



Creamy Brussels Sprouts Bake image

Eating Brussels sprouts was a ho-hum experience at our house until I put together this cheesy bake. After one taste, my husband declared it a "keeper." It's nice alongside ham, pork or beef roasts. -Elizabeth Metz, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 7

1 package (8 ounces) cream cheese, softened
1 cup sour cream
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
2 tablespoons butter
2 packages (10 ounces each) frozen brussels sprouts, thawed and drained
3/4 cup shredded cheddar cheese

Steps:

  • In a small bowl, beat cream cheese and sour cream until smooth; set aside. In a large skillet, saute mushrooms and onion in butter until tender. Stir in brussels sprouts. Remove from the heat; stir in cream cheese mixture. , Spoon into a greased shallow 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until bubbly. Uncover; sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 247 calories, Fat 21g fat (14g saturated fat), Cholesterol 69mg cholesterol, Sodium 196mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.

CHEESY BRUSSELS SPROUTS CASSEROLE



Cheesy Brussels Sprouts Casserole image

Forget everything you think you know about Brussels sprouts. In this cheesy casserole covered with crispy bread crumbs, they're more decadent and delicious than ever-and perfect for any special occasion.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 8

Number Of Ingredients 12

1 carton (32 oz) Progresso™ vegetable broth
2 lb Brussels sprouts, trimmed, quartered
1/4 cup butter
1/4 cup Gold Medal™ all-purpose flour
1 cup heavy whipping cream
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 1/2 cups shredded Swiss cheese (6 oz)
1/2 cup Progresso™ plain panko crispy bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • In 5-quart Dutch oven, heat broth to boiling over high heat. Add Brussels sprouts; heat liquid back to boiling. Cook 2 minutes. Use slotted spoon to transfer sprouts to baking dish. Reserve 1 1/2 cups broth.
  • In 2-quart saucepan, melt 1/4 cup butter over medium heat. Add flour; cook 1 minute, stirring constantly with whisk. Stir in reserved 1 1/2 cups broth and the whipping cream; heat to boiling, stirring constantly. Stir in salt, pepper and nutmeg. Remove from heat; add Swiss cheese. Stir until cheese is melted and sauce is smooth.
  • Pour sauce over Brussels sprouts.
  • In small bowl, mix bread crumbs, Parmesan cheese and 2 tablespoons melted butter. Stir to coat. Sprinkle mixture over sauce. Bake 30 to 35 minutes or until top is lightly browned and edges are bubbly.

Nutrition Facts : Calories 360, Carbohydrate 19 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 4 g, Protein 12 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 3 g, TransFat 1 g

BRUSSELS SPROUTS & MUSHROOM CASSEROLE



Brussels Sprouts & Mushroom Casserole image

This is from the back of a frozen brussels sprouts bag. We like it. I don't like it if the spouts are over cooked so adjust the cooking time of those to suit your tastes.

Provided by riffraff

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 (16 ounce) bag Brussels sprouts
1 (7 ounce) can sliced mushrooms, drained
1/2 cup mayonnaise
2 teaspoons lemon juice
1/4 teaspoon celery salt
1/4-1/2 cup parmesan cheese
1/4 cup sliced almonds (optional)

Steps:

  • Preheat oven to 325 degrees.
  • Cook the brussels sprouts till the are crisp tender.
  • Place in a lightly greased one quart casserole dish.
  • Meanwhile combine mushrooms
  • mayo, lemon juice and celery salt.
  • Spoon over brussels sprouts and sprinkle with parmesan cheese and almonds.
  • Bake at 325 degrees for 20 minutes or until heated through.

Nutrition Facts : Calories 193.9, Fat 12.3, SaturatedFat 2.7, Cholesterol 13.1, Sodium 330.7, Carbohydrate 17.2, Fiber 3.5, Sugar 4.8, Protein 7.1

EASY BRUSSELS SPROUTS CASSEROLE



Easy Brussels Sprouts Casserole image

Whip up our Easy Brussels Sprouts Casserole with only 15 minutes of prep. Easy Brussels Sprouts Casserole is an easy-to-make, cheesy and creamy delight.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 5

1 lb. Brussels sprouts, trimmed
1 jar ( 15 oz.) CLASSICO Creamy Alfredo Pasta Sauce
1 cup milk
1/4 tsp. ground black pepper
1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese Blend

Steps:

  • Heat oven to 375°F.
  • Cut Brussels sprouts lengthwise in half, then cut crosswise into thin slices.
  • Mix all remaining ingredients except cheese in medium bowl until blended. Stir in cheese and Brussels sprouts.
  • Spoon into 8-inch square baking dish sprayed with cooking spray.
  • Bake 50 to 55 min. or until golden brown.

Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 570 mg, Carbohydrate 10 g, Fiber 3 g, Sugar 3 g, Protein 11 g

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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