Brusselssproutsricecasserole Recipes

BRUSSELS SPROUTS CASSEROLE

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.

CHEESY BRUSSELS SPROUTS CASSEROLE

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.

BRUSSELS SPROUTS RICE CASSEROLE

Steps:

• Preheat oven to 375°.
• Place brussel sprouts in a microwave safe bowl and sprinkle with water, cover and microwave on high for 2 minutes, or until heated through.
• Melt margarine in saucepan over low heat; add flour, stirring with a whisk. Gradually add milk to saucepan. Bring to a boil; simmer 3 minutes over medium heat until it is thick and bubbly, stirring constantly.
• Stir in salt and pepper. Set aside.
• Coat a 9-inch baking dish with cooking spray. Pat cooked rice into bottom of dish; arrange Brussels sprouts on top of rice.
• Sprinkle Brussels sprouts with prosciutto; pour sauce over prosciutto.
• Combine breadcrumbs and cheese; sprinkle over sauce.
• Bake at 375° for 20 minutes or until lightly browned.

EASY BRUSSELS SPROUTS CASSEROLE

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.

BRUSSELS SPROUTS CASSEROLE

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.