Brussel Sprout Casserole with Mushrooms
User Reviews
4.8
24 reviews
Excellent
Brussel Sprout Casserole with Mushrooms
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This Brussel Sprout Casserole is a show-stopping side dish, made with fresh brussels sprouts and homemade cream of mushroom soup. It's bursting with flavor, but also healthy, vegetarian and gluten free!
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Ingredients
- 2 tablespoons butter
- 6 ounces baby bella mushrooms diced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 2 cloves garlic minced
- ¼ teaspoon ground nutmeg
- 2 tablespoons cornstarch
- 1 cup vegetable broth
- 1 cup half-and-half
- 1 ½ pounds fresh Brussels sprouts trimmed and halved
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven to 350°F.
- Add the butter to a large skillet on the stove over medium-high heat.
- Once the butter is melted, add the diced mushrooms, salt, pepper, and thyme, cook for 5-6 minutes.
- Add the minced garlic & nutmeg, cook for 2-3 minutes.
- Sprinkle the cornstarch over the mushrooms, then pour the vegetable broth into the skillet and stir all of the ingredients together. Simmer for 1-2 minutes.
- Reduce the heat to medium-low and add the half-and-half to the skillet.
- Stir to combine everything, then simmer for 6-8 minutes.
- In the meantime, add the halved brussels sprouts to a 9 inch x 12 inch oven-safe baking dish.
- Cover with the creamy mushrooms and toss to coat the sprouts in the mushroom soup.
- Top with the grated parmesan cheese.
- Place in the oven and bake uncovered for 40 minutes.
Notes
- If you're not vegetarian, you can use chicken or turkey broth, instead of the vegetable broth.
- To make this recipe vegan, use this Vegan Cream of Mushroom Soup recipe, pour it over the brussels sprouts in the baking dish and omit the parmesan cheese on top. Bake as instructed.
- Gruyere or sharp cheddar cheese can be used in place of the parmesan cheese.
- Leftover brussel sprout casserole, stored in an airtight container, will last in the fridge for up to 5 days.
- To reheat the casserole, you can either place it in the oven or microwave. If using the oven, place the casserole back in an oven-safe dish, cover with foil and place it into an oven preheated to 350°F. Reheat for 10-15 minutes, or until the casserole is heated throughout. To reheat in the microwave, place the casserole on a microwave-safe plate and into the microwave for 2 minutes.
- This casserole is the perfect size side dish for 4-6 people. If you’re cooking for a larger group, you’ll want to double the recipe. To do this hover over the “servings” amount above and adjust it from 4 to 8, to double the recipe. You can also adjust it up to 12 to triple the recipe. The ingredient amounts will automatically update to reflect the new serving amount.
Nutrition Information
Show Details
Serving
4serving
Calories
261kcal
(13%)
Carbohydrates
25g
(8%)
Protein
11g
(22%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Cholesterol
43mg
(14%)
Sodium
1034mg
(43%)
Potassium
895mg
(26%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Vitamin A
1855mg
(37%)
Vitamin C
145.9mg
(162%)
Calcium
207mg
(21%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Serving | 4serving | |
| Calories | 261kcal | 13% |
| Carbohydrates | 25g | 8% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 43mg | 14% |
| Sodium | 1034mg | 43% |
| Potassium | 895mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 1855mg | 37% |
| Vitamin C | 145.9mg | 162% |
| Calcium | 207mg | 21% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
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