Best Brussels Sprout Casserole Recipes
CHEESY BRUSSELS SPROUTS CASSEROLE
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
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
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.
BRUSSELS SPROUTS CASSEROLE
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
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.
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