Cheesy Baked Brussel Sprouts Casserole Recipes

CREAMY BRUSSELS SPROUTS CASSEROLE

Steps:

• In a large skillet cook chopped bacon until crisp, set aside and reserve 2 Tablespoons of bacon grease in skillet.
• Add in brussels sprouts and cook over medium high heat for 3 minutes until the brussels sprouts turn bright green. Add in 1 tablespoon of minced garlic and stir to combine, then pour the bacon back into the skillet along with 1teaspoon garlic salt and pepper and then pour the cream over and mix.
• Pour half the brussels sprouts mixture into an oven safe casserole dish and top with half the cheese. Add remaining brussels sprouts and top with the rest of the cheese. Place in a 400-degree oven to bake for 15 minutes until cheese is melted and brussels sprouts are tender.

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.

CHEESY BAKED BRUSSEL SPROUTS CASSEROLE

Steps:

• Trim off the stem end of the Brussel Sprout and cut in half. Rinse and set aside.
• Preheat oven to 375 degrees.
• Cut the bacon into bite sized pieces and cook in a large skillet over medium heat until crispy.
• Using a slotted spoon, remove the bacon from the pan and pour off all but two tablespoons fat.
• Return the pan to the stovetop and add the onions. Cook the onions until softened slightly (don't overcook because they'll finish cooking in the oven), approximately 2-3 minutes.
• Stir in the garlic and cook for 1 more minute.
• Add the brussel sprouts to the pan and cook for 3-4 minutes. Give the sprouts a stir and cook for an additional 4-5 minutes. (You want to get some of them to have a golden brown sear for extra flavor.)
• Add the wine to the pan, if using, and scrap up the brown bits with a wooden spoon to deglaze.
• Remove the skillet from the heat and set aside.
• In a medium bowl, whisk together the Campbell's Cream of Mushroom soup, sour cream, milk, garlic powder, nutmeg, cayenne, salt and pepper.
• Pour the cream sauce mixture into the skillet and stir to coat the Brussel sprouts.
• Stir in half the cheese and toss to combine.
• Transfer the Brussel sprout mixture to a 2 quart baking dish coated with cooking spray.
• Sprinkle the Brussel sprouts with the remaining cheese and the reserved bacon.
• Bake the Brussel sprout casserole for 20 minutes or until the cheese is bubbling and melted.
• Serve immediately.