Brussels Sprouts Mushroom Casserole Recipes

BRUSSELS SPROUTS AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 375°F. Grease a 9x13 inch casserole dish with butter or nonstick spray.
• Melt 2 tablespoons of butter in a large skillet set over medium heat. Add brussels sprouts and cook until browned, about 5 minutes. Transfer to a separate bowl and set aside.
• Add another 2 tablespoons of butter, mushrooms and onions to the skillet, season with salt and pepper, and cook until soft, about 5-6 minutes. Add garlic and cook for 1 minute more. Add to the bowl with the brussels sprouts.
• Melt 2 tablespoons of butter in skillet. Add flour and whisk to form a thick paste. Add chicken or vegetable broth gradually while whisking constantly. Whisk in half and half. Increase heat to medium high and bring to a boil, whisking frequently. Simmer until thick for about 5 minutes until thickened. Season with salt and pepper to taste.
• Combine brussels sprouts mixture with the sauce and pour into the prepared casserole dish. Melt remaining 2 tablespoons of butter and combine with the breadcrumbs in a medium bowl. Add the french fried onions. Scatter mixture on top of the brussels sprouts mixture.
• Bake casserole until bubbly and topping is brown, about 20-25 minutes.

CREAMY BRUSSELS SPROUTS BAKE

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.

BRUSSELS SPROUTS WITH MUSHROOMS

Steps:

• Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside.
• Melt butter in a large skillet over medium high heat. Cook and stir mushrooms until lightly browned. Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately.

BRUSSELS SPROUTS & MUSHROOM CASSEROLE

Steps:

• Preheat oven to 325 degrees.
• Cook the brussels sprouts till the are crisp tender.
• Place in a lightly greased one quart casserole dish.
• Meanwhile combine mushrooms
• mayo, lemon juice and celery salt.
• Spoon over brussels sprouts and sprinkle with parmesan cheese and almonds.
• Bake at 325 degrees for 20 minutes or until heated through.

BRUSSELS SPROUTS WITH MUSHROOMS

Steps:

• In a saucepan heat olive oil. Add peppers, bay leaf, mushrooms, salt, pepper and sauté 2-3 minutes. Add garlic and sauté a minute or until soft.
• Add white wine and reduce by one-half.
• Add vegetable stock, bring to a boil and reduce to a simmer for 5-minutes.
• Add brussels sprouts, thyme and simmer 8-10 or until sprouts are tender.
• Drain sprouts and reserve 1/2 cup of broth. Place sprouts in a large bowl, add lemon juice, zest, Asiago-Parmesan Cheese and toss. Season with salt and pepper to taste. Place Brussels Sprouts in warm bowls, add a little broth and serve.
• Garnish with fresh lemon wedges.

BRUSSELS SPROUTS CASSEROLE

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.