Feast your taste buds on a delightful journey with our Brussels sprouts casserole recipes, a culinary symphony of flavors and textures. These hearty and comforting dishes are a perfect blend of roasted Brussels sprouts, creamy sauces, and a variety of savory ingredients that create a symphony of flavors in every bite. From classic and traditional recipes to innovative and modern twists, our collection caters to every palate. Discover the perfect casserole for your next family gathering, holiday feast, or cozy weeknight dinner. Indulge in the cheesy goodness of our classic Brussels sprouts casserole, where tender sprouts are enveloped in a blanket of rich and creamy cheese sauce. Experience a burst of umami with our bacon and mushroom-studded casserole, where smoky bacon and earthy mushrooms elevate the flavors to new heights. For a lighter and healthier option, try our roasted Brussels sprouts casserole with a tangy lemon-herb dressing, showcasing the natural sweetness of the sprouts. And for those who love a touch of spice, our spicy Brussels sprouts casserole with a kick of chili and paprika will set your taste buds alight.
Check out the recipes below so you can choose the best recipe for yourself!
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
CREAMY POTATO-BRUSSELS SPROUTS CASSEROLE
This is one of my favorite Brussels sprouts dishes and I have literally eaten the whole dish by myself (though I was very, very full afterwards). If you are serving it as a side, it'll feed 5- to 6 people. As a main. I would say 2 or 3, but 4 is probably more reasonable for normal vegetable eaters.... Do not skimp on the salt, pepper, and nutmeg otherwise the casserole will be too bland (but you can of course always salt at the table).
Provided by barbara
Categories Side Dish Vegetables Brussels Sprouts
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until softened, about 10 minutes. Add Brussels sprouts and cook for 5 minutes more. Drain.
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish.
- Beat heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Beat eggs in a separate bowl until foamy, 2 to 3 minutes, and generously season with salt, pepper, and nutmeg. Stir in Cheddar cheese. Fold in whipped cream.
- Place drained potatoes and Brussels sprouts in the prepared baking dish. Cover evenly with egg-cream mixture.
- Bake in the preheated oven until top is lightly browned, 25 to 35 minutes.
Nutrition Facts : Calories 413.1 calories, Carbohydrate 34.4 g, Cholesterol 133.6 mg, Fat 26.4 g, Fiber 6.5 g, Protein 13 g, SaturatedFat 16 g, Sodium 208.8 mg, Sugar 3.4 g
THREE-POINT BRUSSELS-SPROUTS CASSEROLE
This recipe is originally from "Bill's" MIL, Carolyn Skiver. I assume Bill is a basketball player. Anyway, it's a great way to make brussels sprouts milder and may create some new sprout lovers!
Provided by Zetty66
Categories Vegetable
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook brussels sprouts according the package directions; drain. Cut sprouts into fourths and set aside.
- Combine eggs, half the crumbs, soup, cheese, onion, and dash pepper. Fold in sprouts. Transfer to a 1 1/2 quart casserole. Combine remaining crumbs and butter; sprinkle atop sprouts.
- Bake, uncovered in a 350 degree oven for 35 minutes.
THREE-POINT BRUSSELS-SPROUTS CASSEROLE
Yield 6-8
Number Of Ingredients 8
Steps:
- 1. Cook brussels sprouts according the package directions; drain. Cut sprouts into fourths and set aside. 2. Combine eggs, half the crumbs, soup, cheese, onion, and dash pepper. Fold in sprouts. Transfer to a 1 1/2 quart casserole. Combine remaining crumbs and butter; sprinkle atop sprouts. 3. Bake, uncovered in a 350 degree oven for 35 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.
Tips:
- Use fresh Brussels sprouts for the best flavor and texture. If using frozen Brussels sprouts, be sure to thaw and drain them thoroughly before cooking. - Shred the Brussels sprouts finely for a more even cooking experience. You can use a food processor or a sharp knife to do this. - Season the Brussels sprouts generously with salt and pepper. This will help to bring out their natural flavor. - Don't overcook the Brussels sprouts. They should be tender but still have a slight crunch. - Add some crispy bacon or crumbled sausage to the casserole for extra flavor and texture. - Serve the casserole hot with a dollop of sour cream or gravy.Conclusion:
Brussels sprouts casserole is a delicious and easy-to-make side dish that is perfect for any occasion. With its creamy sauce, cheesy topping, and crispy Brussels sprouts, this casserole is sure to be a hit with everyone at the table. So next time you're looking for a new side dish to try, give Brussels sprouts casserole a try. You won't be disappointed!
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