BRUSSELS SPROUTS CASSEROLE RECIPES

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BRUSSELS SPROUTS BAKE RECIPE | ALLRECIPES



Brussels Sprouts Bake Recipe | Allrecipes image

A tasty mixture of brussels sprouts and cheddar cheese that goes great with chicken and is quick and easy to make.

Provided by SPROUT2000

Categories     Brussels Sprouts Side Dishes

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 10 servings

Number Of Ingredients 7

1 cup water
2 (10 ounce) packages frozen brussels sprouts
2 tablespoons butter
1 (10.75 ounce) can condensed cream of mushroom soup
2 eggs, beaten
½ cup shredded Cheddar cheese
½ cup dry bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring water to boil in a medium saucepan. Place frozen brussels sprouts in the water, and return to boil. Reduce heat, and simmer 6 to 7 minutes, until tender; drain.
  • In a medium bowl, mix brussels sprouts with butter, cream of mushroom soup, eggs, Cheddar cheese, and 1/3 cup bread crumbs. Transfer to a medium baking dish, and top with remaining bread crumbs.
  • Cover, and bake 25 minutes in the preheated oven, until bubbly. Uncover, and continue baking 5 minutes, until lightly browned.

Nutrition Facts : Calories 133 calories, CarbohydrateContent 10.6 g, CholesterolContent 50.5 mg, FatContent 7.9 g, FiberContent 2.4 g, ProteinContent 6.4 g, SaturatedFatContent 3.8 g, SodiumContent 315.1 mg, SugarContent 0.9 g

CHEESY BRUSSELS SPROUTS CASSEROLE RECIPE - BETTYCROCK…



Cheesy Brussels Sprouts Casserole Recipe - BettyCrock… 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

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

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