BRUSSEL SPROUT CASEROLE RECIPES

Name: Cheesy Brussels Sprouts Casserole
Prep time: 30 min
Total time: 1 h
Yield: 8
Ingredients: 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

CHEESY BRUSSELS SPROUTS CASSEROLE RECIPE - BETTYCROCKER.COM

Cheesy Brussels Sprouts Casserole Recipe - BettyCrocker.com 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

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 12

Ingredients

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 , CarbohydrateContent 19 g, CholesterolContent 75 mg, FatContent 3 1/2 , FiberContent 4 g, ProteinContent 12 g, SaturatedFatContent 16 g, ServingSize 1 Serving, SodiumContent 620 mg, SugarContent 3 g, TransFatContent 1 g

EASY BRUSSELS SPROUTS CASSEROLE RECIPE - HOW TO MAKE ...

Easy Brussels Sprouts Casserole Recipe - How to Make ... image

This easy casserole features Brussels sprouts, bacon, and cheese for a delicious and comforting side dish everyone will love. Try it for a holiday like Thanksgiving.

Provided by THEPIONEERWOMAN.COM

Categories autumn Christmas dinner party Thanksgiving comfort food dinner side dish

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 18

Ingredients

6 slices bacon, chopped
1/2 yellow onion, chopped
2 lb. Brussels sprouts, ends trimmed and halved
1 tsp. salt
1/2 tsp. ground black pepper
1/8 tsp. cayenne pepper
3/4 c. heavy cream
2 tsp. Dijon mustard
1 tbsp. lemon juice
Nonstick cooking spray
4 oz. Monterrey jack cheese, shredded (about 1 cup)
4 oz. Sharp cheddar cheese, shredded (about 1 cup)
1/2 c. panko
1 tbsp. olive oil
1 tbsp. chopped parsley
1 tsp. lemon zest
1/4 tsp. salt
1/4 tsp. ground black pepper

Steps:

For the Brussels sprouts: Preheat the oven to 375 degrees. In a large skillet, cook the bacon oven medium heat for 6-8 minutes or until lightly golden and just crispy. Using a slotted spoon, remove bacon from the skillet and drain on paper towels. Set aside. Add the Brussels sprouts and onion to the skillet and stir well to coat with the bacon grease. Cook over medium heat, without stirring, for 6 minutes or until sprouts start to brown/caramelize. Stir in the salt, black pepper and red pepper and continue to cook 6 more minutes, until the Brussels sprouts are almost tender. For the topping: In a small bowl, combine the olive oil, panko, parsley, lemon zest, salt and pepper. Stir well to combine. Remove the Brussels sprouts from the heat and stir in the heavy cream, Dijon mustard and lemon juice. Stir in ½ of the cheeses and ½ of the reserved bacon. Transfer to a 2 quart casserole dish in an even layer. Top with the remaining ½ of the cheeses and bacon and sprinkle the panko mixture all over. Bake for 18-20 minutes, or until the casserole is bubbling around the edges and the panko mixture is golden brown. Let rest 5 minutes, then serve.

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