Creamy Brussels Sprouts Casserole 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.

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.

CREAMY SPROUTS AND NOODLES

Steps:

• set oven to 375 degrees.
• Butter a 2-qt. baking dish.
• Place brussels sprouts and a small amount of water in a saucepan; cover and cook until tender.
• Meanwhile, in a skillet, saute onions in 2 tbsp. butter until golden brown.
• Remove from the heat; stir in sour cream, cottage cheese, garlic, paprika, salt and caraway.
• Drain sprouts; add to onion mixture with noodles.
• Spread into a greased dish.
• Melt remaining butter and toss with breadcrumbs.
• Sprinkle over casserole.
• Bake uncovered for 20-25 mins, or until golden brown.

CREAMY PARMESAN BRUSSELS SPROUTS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Generously grease a 9x9-inch baking dish with butter.
• Spread the sliced Brussels sprouts out into the prepared baking dish in an even layer. In a bowl, whisk together the cream, Parmesan cheese, garlic, salt, and black pepper until thoroughly combined; pour the cream mixture over the Brussels sprouts. Sprinkle the top with nutmeg.
• Cover the dish with foil, and bake in the preheated oven for 1 hour; remove foil, and bake uncovered until the top has browned, 15 more minutes.

CREAMY BAKED BRUSSELS SPROUTS

Steps:

• Defrost the brussels sprouts slightly in the microwave, just so you can cut them in half easily with a sharp knife.
• Cut all brussels sprouts in half, if needed so they are all similar in size.
• In another bowl, mix the rest of ingredients, add the brussels sprouts and toss lightly until they are all coated.
• Put into a greased casserole dish and bake about 1/2 hour in 325 degree oven until bubbly hot and the brussels sprouts are nice and tender.