Brussels Sprouts In Cheese Sauce Recipes

CHEESY BRUSSELS SPROUTS RECIPE

Steps:

• Preheat the oven to 350ºF.
• Cook the Brussels sprouts until they are fairly tender. Drain them well. Add the diced celery, cover and set aside. The celery won't cook, but will soften up as the sprouts sit for a bit.
• Now make a simple cheese sauce: In small saucepan, melt the butter. Stir in the flour, salt and pepper. Once bubbling, remove the mixture from the heat and stir in milk. Use a whisk to make sure there are no lumps.
• Return the sauce to the heat and cook, stirring constantly, until it is thickened. Mix in the cheese and stir until it is melted. Heat thoroughly. Add Brussels sprouts and gently stir into cheese sauce.
• Pour the Brussels sprouts and cheese sauce mixture into a baking dish. Sprinkle the top with the extra 1/2 cup of grated cheddar cheese and bake at 350ºF for 15 to 20 minutes or so, until it is all bubbly and the cheddar cheese on top is melted and browned.

ENGLISH ROASTED BRUSSELS SPROUTS IN CHEESE SAUCE

Steps:

• Toss brussels sprouts in oil and salt and pepper and roast in a single layer on a baking sheet at 400 degress for 30-45 minute Shake pan occasionaly so sprouts will brown evenly.
• Turn oven down to 350 degrees.
• Melt butter in a skillet, stir in flour and let it bubble for about 1 min., whisk in milk ( or half and half) bring to a boil, then reduce to medium low heat and simmer 3-4 minute
• Remove from heat and stir in 1 cups grated cheese & season to taste with salt and pepper.
• Butter a 1 1/2 quart casserole dish, sprinkle some of the bread crumbs on the bottom, add brussels sprouts, top with cheese sauce.
• Sprinkle remaining 1/2 cup cheese and remaining breadcrumbs.
• Bake uncovered 15-20 minute.

DELICIOUS CREAMY CHEESY BRUSSELS SPROUTS

Steps:

• Bring a saucepan of water to a boil; reduce heat to medium-low and cook the sprouts for 10 minutes. Drain, rinse in cold water, and set aside.
• Melt the butter in a saucepan over medium heat and stir in the flour, salt, and pepper. Cook the mixture until it turns a slight tan color, about 1 minute; whisk in the milk. Bring to a simmer, whisking constantly, and cook until thickened, about 2 minutes. Stir in the processed cheese until the cheese has melted and the sauce is thick and smooth. Transfer the Brussels sprouts into the sauce, stirring to coat.

BRUSSELS SPROUTS WITH CHEESE SAUCE

Steps:

• Place Brussels sprouts into a pot, cover with water, and bring to a boil. Cook until tender yet firm to the bite, about 15 minutes. Drain.
• Melt butter in a saucepan over medium heat while Brussels sprouts are cooking and cook onion until soft and translucent, about 5 minutes. Pour in white wine and bring to a boil. Stir in cream, nutmeg, and pepper. Add Edam cheese and stir until melted. Add drained Brussels sprouts and heat in cheese sauce over low heat, about 5 minutes. Season with salt.

BRUSSELS SPROUTS, WITH CHEESE

Steps:

• Blanch the Brussels sprouts for 2 or 3 minutes, in boiling water with some salt, and a bit of fresh garlic.
• Remove, and drain on paper.
• Place them on a cookie sheet, and place a thin slice of cheddar, or gouda cheese on top of each. Line the cookie sheet with aluminum foil, if you wish."
• Place them in the oven, under the broiler, until the cheese melts, and bubbles.
• Remove, and serve.
• Enjoy.

CHEESY BACON BRUSSELS SPROUTS

Steps:

• Heat oven to 350°F. In 3-quart saucepan, place Brussels sprouts; add enough water just to cover. Heat to boiling; boil 6 to 8 minutes or until crisp-tender. Drain and return to saucepan; set aside.
• Meanwhile, in 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels and set aside. Drain all but 1 tablespoon bacon fat from skillet.
• Add butter to bacon fat in skillet. Heat over medium-high heat until butter is melted. Add onion; cook 2 to 3 minutes, stirring frequently, until crisp-tender. Add flour, thyme and pepper; cook and stir until well blended. Gradually stir in half-and-half and bouillon granules. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in Parmesan cheese.
• Pour sauce over Brussels sprouts in saucepan; mix gently. Spoon into 2-quart casserole. Bake uncovered 25 to 30 minutes, sprinkling with crumbled bacon and Cheddar cheese for last 10 minutes of baking, until hot and bubbly.

BRUSSELS SPROUTS WITH GARLIC AND CHEESE

Steps:

• Cook the brussels sprouts, uncovered, in water salted to taste until they are just tender, not soft. Drain, shock under cold water, drain again and set aside until needed.
• Melt the butter in a deep pot over low heat and saute the garlic briefly until soft but not browned. Stir in the lemon juice and set the mixture aside till needed.
• At the last minute, heat the butter-garlic-lemon mixture, add the brussels sprouts and toss gently until heated through. Add the grated cheese, toss lightly once again and serve