CREAMY BRUSSELS SPROUTS CASSEROLE
Cheesy Brussels Sprouts Casserole is the perfect and easy side dish recipe. Full of cheese and topped with bacon this is one side dish that speaks for itself.
Provided by Shannon
Categories Side Dish
Time 20m
Number Of Ingredients 10
Steps:
- In a large skillet cook chopped bacon until crisp, set aside and reserve 2 Tablespoons of bacon grease in skillet.
- Add in brussels sprouts and cook over medium high heat for 3 minutes until the brussels sprouts turn bright green. Add in 1 tablespoon of minced garlic and stir to combine, then pour the bacon back into the skillet along with 1teaspoon garlic salt and pepper and then pour the cream over and mix.
- Pour half the brussels sprouts mixture into an oven safe casserole dish and top with half the cheese. Add remaining brussels sprouts and top with the rest of the cheese. Place in a 400-degree oven to bake for 15 minutes until cheese is melted and brussels sprouts are tender.
Nutrition Facts : Calories 643 kcal, Carbohydrate 9 g, Protein 37 g, Fat 51 g, SaturatedFat 29 g, Cholesterol 148 mg, Sodium 1567 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CHEESY BAKED BRUSSEL SPROUTS CASSEROLE
Super easy, extra CHEESY Baked Brussel Sprouts Casserole is a family favorite that's fantastic for the holidays.
Provided by Kellie
Categories Side Dish
Time 45m
Number Of Ingredients 15
Steps:
- Trim off the stem end of the Brussel Sprout and cut in half. Rinse and set aside.
- Preheat oven to 375 degrees.
- Cut the bacon into bite sized pieces and cook in a large skillet over medium heat until crispy.
- Using a slotted spoon, remove the bacon from the pan and pour off all but two tablespoons fat.
- Return the pan to the stovetop and add the onions. Cook the onions until softened slightly (don't overcook because they'll finish cooking in the oven), approximately 2-3 minutes.
- Stir in the garlic and cook for 1 more minute.
- Add the brussel sprouts to the pan and cook for 3-4 minutes. Give the sprouts a stir and cook for an additional 4-5 minutes. (You want to get some of them to have a golden brown sear for extra flavor.)
- Add the wine to the pan, if using, and scrap up the brown bits with a wooden spoon to deglaze.
- Remove the skillet from the heat and set aside.
- In a medium bowl, whisk together the Campbell's Cream of Mushroom soup, sour cream, milk, garlic powder, nutmeg, cayenne, salt and pepper.
- Pour the cream sauce mixture into the skillet and stir to coat the Brussel sprouts.
- Stir in half the cheese and toss to combine.
- Transfer the Brussel sprout mixture to a 2 quart baking dish coated with cooking spray.
- Sprinkle the Brussel sprouts with the remaining cheese and the reserved bacon.
- Bake the Brussel sprout casserole for 20 minutes or until the cheese is bubbling and melted.
- Serve immediately.
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
DELICIOUS CREAMY CHEESY BRUSSELS SPROUTS
This is the ONLY way I can get my husband and kids to eat Brussels sprouts, and everybody that tries this dish LOVES it! Mouth-watering creamy cheesy sauce slathered over Brussels sprouts so soft your teeth slide through them. You may need to double this recipe to have enough! I always make the sauce while sprouts are cooking, to save time and have it all ready at about the same time.
Provided by Katie Hanson
Categories Side Dish Vegetables Brussels Sprouts
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a saucepan of water to a boil; reduce heat to medium-low and cook the sprouts for 10 minutes. Drain, rinse in cold water, and set aside.
- Melt the butter in a saucepan over medium heat and stir in the flour, salt, and pepper. Cook the mixture until it turns a slight tan color, about 1 minute; whisk in the milk. Bring to a simmer, whisking constantly, and cook until thickened, about 2 minutes. Stir in the processed cheese until the cheese has melted and the sauce is thick and smooth. Transfer the Brussels sprouts into the sauce, stirring to coat.
Nutrition Facts : Calories 254.2 calories, Carbohydrate 12.3 g, Cholesterol 54.2 mg, Fat 17.6 g, Fiber 2.2 g, Protein 13.3 g, SaturatedFat 10.5 g, Sodium 780.9 mg, Sugar 6.8 g
CHEESY BRUSSELS SPROUTS BAKE
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.
Provided by Kittencalrecipezazz
Categories Onions
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
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, Fat 37.3, SaturatedFat 21.7, Cholesterol 105, Sodium 553.6, Carbohydrate 49.3, Fiber 7, Sugar 6.6, Protein 23.7
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