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4.8 from 24 votes

Brussel Sprout Casserole with Mushrooms

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 4 people
Calories: 261 kcal
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350°F.
  2. Add the butter to a large skillet on the stove over medium-high heat.
  3. Once the butter is melted, add the diced mushrooms, salt, pepper, and thyme, cook for 5-6 minutes.
  4. Add the minced garlic & nutmeg, cook for 2-3 minutes.
  5. 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.
  6. Reduce the heat to medium-low and add the half-and-half to the skillet.
  7. Stir to combine everything, then simmer for 6-8 minutes.
  8. In the meantime, add the halved brussels sprouts to a 9 inch x 12 inch oven-safe baking dish.
  9. Cover with the creamy mushrooms and toss to coat the sprouts in the mushroom soup.
  10. Top with the grated parmesan cheese.
  11. 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

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

% 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.