Cod And Brussel Sprouts Casserole Recipes

COD AND BRUSSEL SPROUTS CASSEROLE

Steps:

• Rinse brussel sprouts and cut stalks crosswise. Blanch in boiling salted water for about 3 minutes. Drain and rinse in cold water, drain well. Arrange in a greased baking dish.
• Rinse and slice tomatoes.
• Cut fish into pieces and sprinkle with lemon juice.
• Spread tomatoes and fish on brussel sprouts, season with salt and pepper.
• Whisk cream with eggs and cheese, season with salt and pepper and pour over casserole.
• Bake in preheated oven at 180°C (approximately 350°F) for about 25 minutes. Serve sprinkled with parsley.

ROASTED COD WITH CARROTS AND BRUSSELS SPROUTS

Steps:

• Put a rimmed baking sheet in the upper third of the oven and preheat to 475 degrees F. Toss the Brussels sprouts, carrots, red onions, bacon, thyme leaves, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread on the hot baking sheet and roast until the vegetables are tender and start browning around the edges, about 20 minutes.
• Season the cod all over with salt and pepper and brush with the remaining 1 tablespoon olive oil. Arrange the cod fillets about 2 inches apart on top of the vegetables and top each with a thyme sprig. Roast until the fish is just cooked through and the Brussels sprouts are browned, 8 to 10 minutes. Discard the thyme sprigs. Sprinkle the cod and vegetables with the parsley and serve with lemon wedges.

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.

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.

CHICKEN AND BRUSSELS SPROUTS CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
• Heat the olive oil in a skillet over medium heat, and cook the chicken 5 minutes on each side, until juices run clear. Remove from heat, and slice into strips.
• Bring the water to a boil in a saucepan. Place sprouts in the pan, cover, and cook 10 minutes, until tender.
• Arrange sprouts in the prepared baking dish. Place mushrooms over the sprouts, and sprinkle with 1 cup Swiss cheese. Layer chicken over cheese. In a bowl, mix the half-and-half, milk, garlic, and remaining Swiss cheese. Pour over the chicken. Season with pepper and garlic salt.
• Cover, and bake 35 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C). Uncover casserole, and continue baking 20 minutes, until bubbly and lightly browned. Sprinkle with Parmesan cheese to serve.