CHEESY BRUSSEL SPROUT BAKE RECIPES

Name: Cheesy Brussels Sprouts Bake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 2 1/2 lbs Brussels sprouts; 1/4 cup butter; 1 onion, chopped; 1/4 teaspoon dried thyme (rub between fingers to release flavor); 1 -2 tablespoon fresh minced garlic (optional or to taste); 1/4 cup flour; 2 cups half-and-half cream (I use 1-3/4 cups half and half and 1/4 cup whipping cream, unwhipped); 1 1/2-2 cups gruyere cheese (or similar cheese like Swiss or Gouda, but it is better using the gruyere cheese); seasoning salt (can use regular salt); pepper; 2 cups fresh breadcrumbs; 1/2 cup gruyere cheese, shredded (can use Gouda also); 3 tablespoons butter, melted

CHEESY BRUSSELS SPROUTS BAKE RECIPE - FOOD.COM

Cheesy Brussels Sprouts Bake Recipe - Food.com image

A turkey or prime rib dinner just can't go without this! This can be doubled if desired. To save some time cook the sprouts hours in advance or a day ahead.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 1/2 lbs Brussels sprouts
1/4 cup butter
1 onion, chopped
1/4 teaspoon dried thyme (rub between fingers to release flavor)
1 -2 tablespoon fresh minced garlic (optional or to taste)
1/4 cup flour
2 cups half-and-half cream (I use 1-3/4 cups half and half and 1/4 cup whipping cream, unwhipped)
1 1/2-2 cups gruyere cheese (or similar cheese like Swiss or Gouda, but it is better using the gruyere cheese)
seasoning salt (can use regular salt)
pepper
2 cups fresh breadcrumbs
1/2 cup gruyere cheese, shredded (can use Gouda also)
3 tablespoons butter, melted

Steps:

Set oven to 350 degrees.
Grease a baking dish large enough to hold the mixture (about an 8-cup).
To make the topping: stir together the bread crumbs and melted butter, add in the cheese, mix well until combined; set aside.
Wash and trim the sprouts and cut an "X" in the bottom.
Cook the sprouts in boiling water for about 7-8 minutes, or until fairly tender.
Drain and plunge into ice water or very cold water (squeeze out any excess water with hands).
Place into prepared baking dish.
In a saucepan, melt butter over medium heat.
Add in the thyme, fresh garlic (if using) and chopped onion; saute for 3-5 minutes until soft.
Add/whisk in flour, cook whisking for 5 minutes.
Add in half and half cream, seasoning salt and pepper; bring to a very light boil, and whisk continuously for about 6-7 minutes until mixture is smooth and thick.
Remove from the heat.
Add in the gruyere cheese; stir until melted.
Pour the creamed mixture over the sprouts in the dish.
Sprinkle with the topping mixture.
Bake for about 30 minutes, or until golden brown and bubbly.
Delicious!

Nutrition Facts : Calories 611.5, FatContent 37.3, SaturatedFatContent 21.7, CholesterolContent 105, SodiumContent 553.6, CarbohydrateContent 49.3, FiberContent 7, SugarContent 6.6, ProteinContent 23.7

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

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