Brussel Sprouts And Cheddar Cheese Bake Emeril Recipes

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BRUSSELS SPROUTS BAKE



Brussels Sprouts Bake 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     Side Dish     Vegetables     Brussels Sprouts

Time 45m

Yield 10

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, Carbohydrate 10.6 g, Cholesterol 50.5 mg, Fat 7.9 g, Fiber 2.4 g, Protein 6.4 g, SaturatedFat 3.8 g, Sodium 315.1 mg, Sugar 0.9 g

CREAMY BRUSSELS SPROUTS BAKE



Creamy Brussels Sprouts Bake image

Eating Brussels sprouts was a ho-hum experience at our house until I put together this cheesy bake. After one taste, my husband declared it a "keeper." It's nice alongside ham, pork or beef roasts. -Elizabeth Metz, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 7

1 package (8 ounces) cream cheese, softened
1 cup sour cream
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
2 tablespoons butter
2 packages (10 ounces each) frozen brussels sprouts, thawed and drained
3/4 cup shredded cheddar cheese

Steps:

  • In a small bowl, beat cream cheese and sour cream until smooth; set aside. In a large skillet, saute mushrooms and onion in butter until tender. Stir in brussels sprouts. Remove from the heat; stir in cream cheese mixture. , Spoon into a greased shallow 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until bubbly. Uncover; sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 247 calories, Fat 21g fat (14g saturated fat), Cholesterol 69mg cholesterol, Sodium 196mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.

DELICIOUS CREAMY CHEESY BRUSSELS SPROUTS



Delicious Creamy Cheesy Brussels Sprouts image

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

1 pound Brussels sprouts, trimmed and scored
2 tablespoons butter
2 tablespoons all-purpose flour
⅛ teaspoon salt
⅛ teaspoon pepper
1 cup milk
2 ½ cups processed cheese (such as Velveeta®), diced

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

BRUSSELS SPROUTS, WITH CHEESE



Brussels sprouts, with cheese image

Make and share this Brussels sprouts, with cheese recipe from Food.com.

Provided by John Skrable

Categories     German

Time 20m

Yield 4 serving(s)

Number Of Ingredients 2

20 Brussels sprouts
20 slices cheddar cheese or 20 slices gouda cheese

Steps:

  • Blanch the Brussels sprouts for 2 or 3 minutes, in boiling water with some salt, and a bit of fresh garlic.
  • Remove, and drain on paper.
  • Place them on a cookie sheet, and place a thin slice of cheddar, or gouda cheese on top of each. Line the cookie sheet with aluminum foil, if you wish."
  • Place them in the oven, under the broiler, until the cheese melts, and bubbles.
  • Remove, and serve.
  • Enjoy.

EMERIL'S BACON BRUSSELS SPROUTS



Emeril's Bacon Brussels Sprouts image

Make and share this Emeril's Bacon Brussels Sprouts recipe from Food.com.

Provided by Spongebob Chefpants

Categories     Vegetable

Time 35m

Yield 1 pan brussels sprouts, 4-6 serving(s)

Number Of Ingredients 6

12 ounces thickly sliced lean bacon, cut crosswise into thin strips
1 Spanish onion, thinly sliced
8 garlic cloves, halved lengthwise
2 lbs Brussels sprouts, trimmed and halved, if desired
coarse salt & freshly ground black pepper
sugar (optional)

Steps:

  • In a large, deep skillet, cook the bacon over moderately-high heat until browned, about 8 minutes.
  • Using a slotted spoon, transfer the bacon to paper towels to drain. Add the onion and garlic to the pan, reduce the heat to moderate and cook, stirring, until softened, 3 to 4 minutes.
  • Remove the softened vegetables from the pan and set aside.
  • Add the Brussels sprouts in batches and continue to cook, stirring occasionally, until they are golden brown on the outside.
  • Add the reserved bacon and vegetables to the Brussels sprouts in the pan along with salt and pepper, to taste, and a pinch of sugar.
  • Cover skillet with a lid and cook, stirring occasionally, until sprouts are just tender, 10 to 12 minutes.

Nutrition Facts : Calories 491.2, Fat 39.5, SaturatedFat 13, Cholesterol 57.8, Sodium 758.3, Carbohydrate 21.2, Fiber 6.5, Sugar 5.2, Protein 16.3

BRUSSEL SPROUTS AND CHEDDAR CHEESE BAKE (EMERIL) RECIPE



Brussel Sprouts and Cheddar Cheese Bake (Emeril) Recipe image

Provided by pmfox

Number Of Ingredients 11

4 slices thick-cut smoked bacon, diced
1 cup onion, small diced
2 cloves garlic, minced
3 TBSP unsalted butter
1 lb brussels sprouts, thinly sliced
1 tsp fresh thyme, chopped
1/4 cup chicken stock
1/2 tsp cayenne pepper(if you like spicy)
1/4 tsp salt
1/4 tsp black pepper, freshly ground
1 cup sharp cheddar, shredded

Steps:

  • Preheat oven to 450 degrees. In a 12" saute pan over medium high heat, render the bacon until crisp and golden, about 8 mins. Remove the bacon from the pan using a slotted spoon to a heat proof bowl. Add onion to the pan and cook for 4 mins or until wilted and beginning to carmelize. Add the garlic to the pan and cook for another 2 mins, stirring occasionally. Remove the onions and garlic from the pan to the same bowl with bacon. Add 1 1/2 TBSP of butter to the pan along with half the Brussels sprouts and 1/2 tsp thyme. Cook the sprouts for 2 to 3 mins on on side until they begin to brown. Add 1/2 the chicken stock, 1/4 tsp cayenne pepper, 1/8 tsp salt, 1/8 tsp pepper. Flip the Brussels sprouts and continue to cook for another minute. Remove them from the pan to bowl with bacon and onions. Add remaining 1 1/2 TBSP of butter and cook the remaining Brussels sprouts in the same way, adding the remaining 1/8 cup of stock after they've browned, and seasoning them with the remaining 1/8 tsp salt, and 1/8 tsp pepper. Toss all of the Brussels Sprouts with the bacon and onions. Pour the mixture into a 10 x 6 baking dish. Sprinkle the top of the dish with the cheese and bake for 20 mins, or until the cheese is melted and beginning to brown on top. Serve immediately.

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