Cheesybrusselssproutsbake Recipes

CHEESY BAKED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 375°F. If the brussels sprouts are large, you may want to cut the halves into quarters.
• Heat the butter in a large ovenproof skillet over medium heat, then sauté the shallots for 1 minute until they begin to soften. Add the Brussels sprouts and sauté for 5 minutes until the outsides start to soften and brown just a bit. Pour over the half and half or cream which will quickly start to simmer. Add the cheddar and the Parmesan and stir until the cheeses have started to melt.
• Transfer the pan to the oven and bake for 15 minutes until the whole thing is bubbly and the top is browned (a last minute under the broiler is a-ok for a little extra browning - just watch it carefully).

CHEESY BRUSSELS SPROUTS BAKE

Steps:

• Set oven to 350 degrees.
• Grease a baking dish large enough to hold the mixture (about an 8-cup).
• To make the topping: stir together the bread crumbs and melted butter, add in the cheese, mix well until combined; set aside.
• Wash and trim the sprouts and cut an "X" in the bottom.
• Cook the sprouts in boiling water for about 7-8 minutes, or until fairly tender.
• Drain and plunge into ice water or very cold water (squeeze out any excess water with hands).
• Place into prepared baking dish.
• In a saucepan, melt butter over medium heat.
• Add in the thyme, fresh garlic (if using) and chopped onion; saute for 3-5 minutes until soft.
• Add/whisk in flour, cook whisking for 5 minutes.
• Add in half and half cream, seasoning salt and pepper; bring to a very light boil, and whisk continuously for about 6-7 minutes until mixture is smooth and thick.
• Remove from the heat.
• Add in the gruyere cheese; stir until melted.
• Pour the creamed mixture over the sprouts in the dish.
• Sprinkle with the topping mixture.
• Bake for about 30 minutes, or until golden brown and bubbly.
• Delicious!

CREAMY BRUSSELS SPROUTS BAKE

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.

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.

CHEESY BRUSSELS SPROUTS

Steps:

• In a microwave-safe bowl, combine brussels sprouts and water. Cover and microwave on high for 5-7 minutes or until crisp-tender, stirring once. Drain., Stir in soup and milk. In a small bowl, combine the bread crumbs, walnuts, butter and pepper; sprinkle over brussels sprouts. Microwave, uncovered, on high for 2-3 minutes or until heated through.

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.

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 BRUSSELS SPROUTS

Steps:

• Fill large pan with water and stir in sugar. Bring to boil. Add brussel sprouts. (the sugar takes the bitterness out of the brussel sprouts.) Cook until brussel sprouts are tender when stuck with fork. Drain and put into large casserole dish. (I use one that measures 9 x 13).
• Dice onion and slice mushrooms. Place in large skillet with butter. Saute until onion and mushrooms are both tender. Dump (with the butter) onto the brussel sprouts.
• Add pimentos to brussel sprouts. Then add about half of both cheeses. Toss to evenly mix ingredients. Spread evenly through dish. Sprinkle with remaining cheese. Cover with aluminum foil and bake at 350 degrees for about 40 minutes or until cheese is throughly melted.