Best Brussels Sprouts Casserole Recipes

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CHEESY BRUSSELS SPROUTS CASSEROLE



Cheesy Brussels Sprouts Casserole image

Forget everything you think you know about Brussels sprouts. In this cheesy casserole covered with crispy bread crumbs, they're more decadent and delicious than ever-and perfect for any special occasion.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 8

Number Of Ingredients 12

1 carton (32 oz) Progresso™ vegetable broth
2 lb Brussels sprouts, trimmed, quartered
1/4 cup butter
1/4 cup Gold Medal™ all-purpose flour
1 cup heavy whipping cream
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 1/2 cups shredded Swiss cheese (6 oz)
1/2 cup Progresso™ plain panko crispy bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted

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.

Nutrition Facts : Calories 360, Carbohydrate 19 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 4 g, Protein 12 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 3 g, TransFat 1 g

BRUSSELS SPROUTS CASSEROLE



Brussels Sprouts Casserole image

Provided by Molly Yeh

Categories     side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
2 pounds Brussels sprouts, quartered at the root end (or halved if small)
4 tablespoons unsalted butter
2 leeks, white and light green parts, halved and sliced 1/4-inch-thick
Kosher salt and freshly ground black pepper
2 teaspoons chopped fresh thyme
3 cloves garlic, sliced
3 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream
1/4 cup grated Parmesan
2 teaspoons Dijon mustard
Zest of 1 lemon
2 cups crispy onions, such as French's

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.

CREAMY POTATO-BRUSSELS SPROUTS CASSEROLE



Creamy Potato-Brussels Sprouts Casserole image

This is one of my favorite Brussels sprouts dishes and I have literally eaten the whole dish by myself (though I was very, very full afterwards). If you are serving it as a side, it'll feed 5- to 6 people. As a main. I would say 2 or 3, but 4 is probably more reasonable for normal vegetable eaters.... Do not skimp on the salt, pepper, and nutmeg otherwise the casserole will be too bland (but you can of course always salt at the table).

Provided by barbara

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 50m

Yield 6

Number Of Ingredients 7

4 potatoes, peeled and cut into 6 pieces
1 ½ (12 ounce) packages Brussels sprouts
1 ¼ cups heavy whipping cream
2 small eggs
salt and freshly ground black pepper
3 pinches ground nutmeg
1 cup shredded Cheddar cheese

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until softened, about 10 minutes. Add Brussels sprouts and cook for 5 minutes more. Drain.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish.
  • Beat heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Beat eggs in a separate bowl until foamy, 2 to 3 minutes, and generously season with salt, pepper, and nutmeg. Stir in Cheddar cheese. Fold in whipped cream.
  • Place drained potatoes and Brussels sprouts in the prepared baking dish. Cover evenly with egg-cream mixture.
  • Bake in the preheated oven until top is lightly browned, 25 to 35 minutes.

Nutrition Facts : Calories 413.1 calories, Carbohydrate 34.4 g, Cholesterol 133.6 mg, Fat 26.4 g, Fiber 6.5 g, Protein 13 g, SaturatedFat 16 g, Sodium 208.8 mg, Sugar 3.4 g

CHICKEN AND BRUSSELS SPROUTS CASSEROLE



Chicken and Brussels Sprouts Casserole image

I know not many people are fans of Brussels sprouts, but I love them! This tasty casserole combines the flavors of chicken, garlic, Brussels sprouts and Swiss cheese. If you are not a fan of Brussels sprouts, sub in broccoli!

Provided by Christi Fredrick

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h25m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
4 skinless, boneless chicken breast halves
½ cup water
20 Brussels sprouts, halved
1 (4 ounce) package sliced fresh mushrooms
2 cups shredded Swiss cheese
1 pint half-and-half
¾ cup milk
3 cloves garlic, chopped
freshly ground black pepper to taste
garlic salt to taste
¼ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 600.8 calories, Carbohydrate 16.9 g, Cholesterol 159.5 mg, Fat 39.3 g, Fiber 2.7 g, Protein 46.1 g, SaturatedFat 23 g, Sodium 368.9 mg, Sugar 4.4 g

BRUSSELS SPROUTS & MUSHROOM CASSEROLE



Brussels Sprouts & Mushroom Casserole image

This is from the back of a frozen brussels sprouts bag. We like it. I don't like it if the spouts are over cooked so adjust the cooking time of those to suit your tastes.

Provided by riffraff

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 (16 ounce) bag Brussels sprouts
1 (7 ounce) can sliced mushrooms, drained
1/2 cup mayonnaise
2 teaspoons lemon juice
1/4 teaspoon celery salt
1/4-1/2 cup parmesan cheese
1/4 cup sliced almonds (optional)

Steps:

  • Preheat oven to 325 degrees.
  • Cook the brussels sprouts till the are crisp tender.
  • Place in a lightly greased one quart casserole dish.
  • Meanwhile combine mushrooms
  • mayo, lemon juice and celery salt.
  • Spoon over brussels sprouts and sprinkle with parmesan cheese and almonds.
  • Bake at 325 degrees for 20 minutes or until heated through.

Nutrition Facts : Calories 193.9, Fat 12.3, SaturatedFat 2.7, Cholesterol 13.1, Sodium 330.7, Carbohydrate 17.2, Fiber 3.5, Sugar 4.8, Protein 7.1

BRUSSELS SPROUTS RICE CASSEROLE



Brussels Sprouts Rice Casserole image

Great side dish with any large meal, or as a filling lunch. When in a hurry, substitute 1 cup "cream of" condensed soup of your choice for the sauce.

Provided by Kanzeda

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1 (10 ounce) package frozen Brussels sprouts
1/4 cup water
1 tablespoon margarine
2 tablespoons all-purpose flour
1 1/2 cups 1% low-fat milk
1/4 teaspoon salt
1/8 teaspoon white pepper
cooking spray
1 cup cooked long-grain rice
1 ounce prosciutto or 1 ounce ham, thinly sliced and cut into thin strips
1/4 cup fresh breadcrumb
2 tablespoons parmesan cheese, fresh grated

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.

Nutrition Facts : Calories 112.9, Fat 3.3, SaturatedFat 1.1, Cholesterol 4.5, Sodium 205.3, Carbohydrate 16.1, Fiber 0.6, Sugar 3.5, Protein 4.5

BRUSSELS SPROUTS-SQUASH CASSEROLE



Brussels Sprouts-Squash Casserole image

Creamy and comforting casserole, adapted from Laurel's Kitchen (Handbook to vegetarian cookery and nutrition). Suggested as a main dish but also a great holiday side dish (say, for Thanksgiving dinner). The original recipe calls for margarine instead of butter. Tip: When adding the milk to make the sauce, make sure that the milk is at room temperature or even slightly warmed, and be sure to add it *slowly*. This really makes a difference in how the sauce thickens up.

Provided by Cinizini

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb Brussels sprout
1 1/2 cups winter squash, cubed (I use butternut)
1 onion, minced
1 cup chopped celery
1/4 cup butter
1/4 cup whole wheat flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon marjoram
1 dash pepper
1 dash nutmeg

Steps:

  • Preheat oven to 350°F Grease an 8" x 8" baking dish and set aside.
  • Clean and trim brussels sprouts. Cut large ones in half. Score each with an "x" underneath to help with even cooking.
  • Steam brussels sprouts and squash separately until just tender. (Note: to save a pot, I started steaming the squash and then added the sprouts to the top of the same pot when the squash was half done and steamed them together; that worked out fine). Set squash and sprouts aside.
  • While squash and sprouts cook, chop onion and mince celery. Saute onion in butter/margarine. Add milk and spices slowly, stirring to keep mixture smooth. Bring sauce to the boil, then remove from heat and taste to adjust seasonings if needed.
  • In the 8" x 8" greased baking dish, arrange the squash cubes on bottom. Next, make an even layer of the brussels sprouts. Then, sprinkle the chopped celery over the top, pour the sauce over the whole thing and finish with a sprinkling of nutmeg.
  • Bake in the 350F oven for 30 minutes or until the top is slightly browned (well, to your liking) and the sauce is bubbly.

Nutrition Facts : Calories 276.3, Fat 16.8, SaturatedFat 10.3, Cholesterol 47.6, Sodium 479.2, Carbohydrate 26.5, Fiber 5.3, Sugar 4.6, Protein 8.9

BRUSSELS SPROUTS CASSEROLE



Brussels Sprouts Casserole image

This may sound like a crazy combination, but it's a wonderful dish! The mushrooms and water chestnuts add complementary textures, and the cheese sauce brings it all together.

Provided by Jim C.

Categories     Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

2 pints Brussels sprouts (or 2 10-oz. frozen packages)
1 (8 ounce) can water chestnuts, drained
3 tablespoons butter
8 ounces sliced mushrooms
2 tablespoons flour
1/4 teaspoon pepper
1 cup milk
1 cup sharp cheddar cheese, shredded
1/2 cup toasted almond, sliced

Steps:

  • Trim sprouts and cut an X in the stem of each. If sprouts are large, cut in half lengthwise.
  • Bring 1 inch of water to boil in a 3-qt. saucepan. Add sprouts, reduce heat to medium low, cover and simmer for 10 minutes or until fork tender. Drain.
  • Place sprouts in 1-1/2 quart baking dish; top with water chestnuts.
  • In same saucepan, melt butter and saute mushrooms until tender.
  • Stir in 2 tablespoons flour and pepper until well blended.
  • Gradually add milk, stirring, until blended. Keep stirring until mixture boils and thickens.
  • Remove from heat and stir in cheese until melted.
  • Pour mixture over sprouts in baking dish and sprinkle with almonds.
  • Bake at 350 for 20 minutes or until bubbly.

THREE-POINT BRUSSELS-SPROUTS CASSEROLE



Three-Point Brussels-Sprouts Casserole image

This recipe is originally from "Bill's" MIL, Carolyn Skiver. I assume Bill is a basketball player. Anyway, it's a great way to make brussels sprouts milder and may create some new sprout lovers!

Provided by Zetty66

Categories     Vegetable

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 (10 ounce) packages frozen Brussels sprouts
2 eggs, slightly beaten
1 1/2 cups breadcrumbs
10 3/4 ounces condensed cream of mushroom soup
1/2 cup cheddar cheese, shredded
2 tablespoons onions, chopped
2 tablespoons butter, melted
pepper

Steps:

  • Cook brussels sprouts according the package directions; drain. Cut sprouts into fourths and set aside.
  • Combine eggs, half the crumbs, soup, cheese, onion, and dash pepper. Fold in sprouts. Transfer to a 1 1/2 quart casserole. Combine remaining crumbs and butter; sprinkle atop sprouts.
  • Bake, uncovered in a 350 degree oven for 35 minutes.

BRUSSELS SPROUTS CASSEROLE



Brussels Sprouts Casserole image

I love Brussels sprouts almost as much as I do cabbage and this is the BEST recipe I have ever had. I love this one. It is really yummy.

Provided by Darlene Summers

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7

1 quart Brussels sprout
2 tablespoons melted butter
3 tablespoons flour
1 teaspoon salt
1/2 cup hot tomato juice
1 cup milk
1/4 cup grated American cheese

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.

Nutrition Facts : Calories 99.4, Fat 5.7, SaturatedFat 3.4, Cholesterol 15.9, Sodium 502, Carbohydrate 10, Fiber 1.8, Sugar 1.8, Protein 3.5

THREE-POINT BRUSSELS-SPROUTS CASSEROLE



THREE-POINT BRUSSELS-SPROUTS CASSEROLE image

Yield 6-8

Number Of Ingredients 8

2 (10 ounce) packages frozen Brussels sprouts
2 eggs, slightly beaten
1 1/2 cups breadcrumbs
10 3/4 ounces condensed cream of mushroom soup
1/2 cup cheddar cheese, shredded
2 tablespoons onions, chopped
2 tablespoons butter, melted
pepper

Steps:

  • 1. Cook brussels sprouts according the package directions; drain. Cut sprouts into fourths and set aside. 2. Combine eggs, half the crumbs, soup, cheese, onion, and dash pepper. Fold in sprouts. Transfer to a 1 1/2 quart casserole. Combine remaining crumbs and butter; sprinkle atop sprouts. 3. Bake, uncovered in a 350 degree oven for 35 minutes.

CRACKER-TOPPED BRUSSELS SPROUTS & BACON CASSEROLE



Cracker-Topped Brussels Sprouts & Bacon Casserole image

Wow them with the Cracker-Topped Brussels Sprouts & Bacon Casserole from My Food and Family. Even kids who don't like Brussels sprouts are fans.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 10 servings, 1/2 cup each

Number Of Ingredients 8

1-1/2 lb. Brussels sprouts
3 slices OSCAR MAYER Bacon, chopped
1/2 cup finely chopped onions
2 Tbsp. flour
1-1/2 cups milk
2 tsp. GREY POUPON Dijon Mustard
1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
8 round buttery crackers, crushed (about 1/3 cup)

Steps:

  • Heat oven to 350°F.
  • Cut Brussels sprouts in half through the stem ends. Add to large saucepan of boiling water; cook 5 min. or until crisp-tender. Rinse with cold water; drain well.
  • Meanwhile, cook bacon in same saucepan on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. Add onions to reserved drippings; cook and stir 4 min. or until crisp-tender. Stir in flour. Gradually stir in milk until blended; cook and stir 3 min. or until thickened. Add cheese; cook and stir 3 min. or until melted. Remove from heat.
  • Stir in Brussels sprouts and bacon; spoon into 1-1/2-qt. casserole sprayed with cooking spray. Top with cracker crumbs.
  • Bake 25 min. or until heated through.

Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 9 g

BRUSSELS SPROUTS CASSEROLE



BRUSSELS SPROUTS CASSEROLE image

My best friend shared this recipe with me and we make it all the time for Thanksgiving with the delicious sprouts from the garden. I provide the sprouts and she provides the rest! What a deal! My husband doesnt really like this veggie but he sure eats them up in this recipe.

Provided by TERRI OPGENORTH @Terrio13

Categories     Vegetables

Number Of Ingredients 9

2-3 package(s) frozen brussels sprouts (or 1 1/2 lbs fresh)
1 1/2 stick(s) butter
1 1/2 cup(s) stuffing mix, herb-seasoned--or cubed gf bread
1/3 cup(s) almonds, slivered
2/3 cup(s) onions, chopped
1/4 teaspoon(s) garlic powder or 2 cloves fresh garlic, chopped
4 ounce(s) mushrooms
4 ounce(s) mozzarella cheese, grated
- salt and pepper

Steps:

  • Cook Brussels sprouts until tender. Drain.
  • Melt butter in skillet and cook mushrooms, onions, fresh garlic if using and almonds until browned.
  • Add stuffing gradually, turning to coat. Add seasonings and stir until mixture is lightly toasted. I used some seeded Gluten Free bread for my stuffing and added some extra "stuffing type herbs."
  • Gently fold in cooked sprouts and put into a 2 quart casserole.
  • Cover with cheese and bake 30-45 minutes at 350F.

EASY BRUSSELS SPROUTS CASSEROLE



Easy Brussels Sprouts Casserole image

Whip up our Easy Brussels Sprouts Casserole with only 15 minutes of prep. Easy Brussels Sprouts Casserole is an easy-to-make, cheesy and creamy delight.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 5

1 lb. Brussels sprouts, trimmed
1 jar ( 15 oz.) CLASSICO Creamy Alfredo Pasta Sauce
1 cup milk
1/4 tsp. ground black pepper
1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese Blend

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.

Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 570 mg, Carbohydrate 10 g, Fiber 3 g, Sugar 3 g, Protein 11 g

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