Brussels Sprouts Mushroom Casserole Recipes

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BRUSSELS SPROUTS AND MUSHROOM CASSEROLE



Brussels Sprouts and Mushroom Casserole image

This brussels sprouts and mushroom casserole topped with french fried onions is a twist on the Thanksgiving staple and one you have to try!

Provided by Annalise

Categories     Side Dish

Time 40m

Number Of Ingredients 11

8 tablespoons butter (, divided)
1 ½ lb brussels sprouts (, halved)
8 oz cremini or baby bella mushrooms (, halved or quartered)
½ onion (, chopped)
2 cloves of garlic (, minced)
2 tablespoons all-purpose flour
1 cup chicken or vegetable broth
1 cup half and half
1 cup panko breadcrumbs
6 oz can of French fried onions
Salt and pepper (, to taste)

Steps:

  • Preheat oven to 375°F. Grease a 9x13 inch casserole dish with butter or nonstick spray.
  • Melt 2 tablespoons of butter in a large skillet set over medium heat. Add brussels sprouts and cook until browned, about 5 minutes. Transfer to a separate bowl and set aside.
  • Add another 2 tablespoons of butter, mushrooms and onions to the skillet, season with salt and pepper, and cook until soft, about 5-6 minutes. Add garlic and cook for 1 minute more. Add to the bowl with the brussels sprouts.
  • Melt 2 tablespoons of butter in skillet. Add flour and whisk to form a thick paste. Add chicken or vegetable broth gradually while whisking constantly. Whisk in half and half. Increase heat to medium high and bring to a boil, whisking frequently. Simmer until thick for about 5 minutes until thickened. Season with salt and pepper to taste.
  • Combine brussels sprouts mixture with the sauce and pour into the prepared casserole dish. Melt remaining 2 tablespoons of butter and combine with the breadcrumbs in a medium bowl. Add the french fried onions. Scatter mixture on top of the brussels sprouts mixture.
  • Bake casserole until bubbly and topping is brown, about 20-25 minutes.

Nutrition Facts : Calories 356 kcal, Carbohydrate 27 g, Protein 6 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 41 mg, Sodium 485 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

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.

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

BRUSSELS SPROUTS CASSEROLE



Brussels Sprouts Casserole image

This may sound like a crazy combination, but it's a wonderful dish! The mushrooms and water chestnuts add complementary textures, and the cheese sauce brings it all together.

Provided by Jim C.

Categories     Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

2 pints Brussels sprouts (or 2 10-oz. frozen packages)
1 (8 ounce) can water chestnuts, drained
3 tablespoons butter
8 ounces sliced mushrooms
2 tablespoons flour
1/4 teaspoon pepper
1 cup milk
1 cup sharp cheddar cheese, shredded
1/2 cup toasted almond, sliced

Steps:

  • Trim sprouts and cut an X in the stem of each. If sprouts are large, cut in half lengthwise.
  • Bring 1 inch of water to boil in a 3-qt. saucepan. Add sprouts, reduce heat to medium low, cover and simmer for 10 minutes or until fork tender. Drain.
  • Place sprouts in 1-1/2 quart baking dish; top with water chestnuts.
  • In same saucepan, melt butter and saute mushrooms until tender.
  • Stir in 2 tablespoons flour and pepper until well blended.
  • Gradually add milk, stirring, until blended. Keep stirring until mixture boils and thickens.
  • Remove from heat and stir in cheese until melted.
  • Pour mixture over sprouts in baking dish and sprinkle with almonds.
  • Bake at 350 for 20 minutes or until bubbly.

CREAMED MUSHROOMS, ONIONS, AND BRUSSELS SPROUTS



Creamed Mushrooms, Onions, and Brussels Sprouts image

Categories     Milk/Cream     Mushroom     Onion     Vegetable     Sauté     Thanksgiving     Casserole/Gratin     Parmesan     Fall     Brussels Sprout     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 11

5 tablespoons butter
1 pound oyster mushrooms, cut into 1-inch-wide pieces
15 ounces frozen whole petite onions (about 2 1/2 cups; do not thaw)
1 pound small brussels sprouts (about 4 cups), trimmed, halved
2 1/2 cups low-salt chicken broth
2 garlic cloves, minced
1 1/2 tablespoons chopped fresh thyme
1 1/2 tablespoons all purpose flour
2/3 cup whipping cream
1 cup fresh breadcrumbs made from crustless French bread
1/2 cup freshly grated Parmesan cheese

Steps:

  • Butter 8x8x2-inch glass baking dish. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until juices have cooked away, about 10 minutes. Transfer mushrooms to large bowl.
  • Melt 1 tablespoon butter in same skillet over medium-high heat. Add onions; sauté until brown and tender but still holding shape, about 6 minutes. Add to bowl with mushrooms. Melt 1 tablespoon butter in same skillet over medium heat. Add brussels sprouts; sauté until browned, about 10 minutes. Add 1/2 cup broth to skillet. Cover and simmer until brussels sprouts are tender, stirring often, about 10 minutes. Uncover and cook until liquid evaporates, about 1 minute. Add to bowl with mushrooms.
  • Melt 1 tablespoon butter in same skillet over medium heat. Add garlic and thyme; sauté 1 minute. Add flour and stir 1 minute. Gradually add remaining 2 cups broth and cream and bring to boil, whisking often. Boil until reduced to 1 1/4 cups, about 8 minutes. Mix sauce into vegetables in bowl. Season with salt and pepper. Transfer vegetables to prepared dish. (Can be made 3 days ahead. Cover and chill.)
  • Preheat oven to 375°F. Melt 1 tablespoon butter in small saucepan. Mix in breadcrumbs and cheese. Sprinkle crumb mixture over vegetables. Bake uncovered until vegetables are heated through and topping is golden, about 35 minutes.

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