Brussels Sprouts Mushroom Casserole Food

BRUSSELS SPROUTS BAKE

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.

CHEESY BRUSSELS SPROUTS CASSEROLE

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.

BRUSSELS SPROUTS AND MUSHROOMS RECIPE

Steps:

• In a large, heavy pan, melt butter until light and foamy.
• Add diced onion to pan and let soften and become fragrant, about 5 minutes.
• Add garlic and stir, let soften, about 1 minute.
• Stir in brussels, fresh cracked pepper, and mushrooms.
• Cook on medium high, stirring often, until brussels and mushrooms have browned and caramelized, about 10 minutes. Do not let burn.
• Pour in chicken stock and adobo seasonings, mix well.
• Turn heat to high and cook off stock, stirring to prevent burning, until stock has cooked off.
• Serve and enjoy!

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 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.

PARMESAN CHICKEN WITH MUSHROOMS AND BRUSSELS SPROUTS

Steps:

• Preheat oven to 450 degrees, with racks in upper and lower thirds. In a small bowl, mix together panko and Parmesan. In a 9-by-13-inch baking dish, toss chicken with 1 teaspoon oil and thyme; season with salt and pepper. Arrange chicken in a single layer and sprinkle with panko mixture. Drizzle with 1 tablespoon oil and bake on upper rack until topping is golden brown and chicken is cooked through, 15 to 20 minutes.
• Meanwhile, on a rimmed baking sheet, toss mushrooms and brussels sprouts with 2 teaspoons oil; season with salt and pepper. Roast on lower rack until golden brown and tender when pierced with a knife, 20 minutes. Serve vegetables with chicken.

CHEESY BAKED BRUSSEL SPROUTS CASSEROLE

Steps:

• Trim off the stem end of the Brussel Sprout and cut in half. Rinse and set aside.
• Preheat oven to 375 degrees.
• Cut the bacon into bite sized pieces and cook in a large skillet over medium heat until crispy.
• Using a slotted spoon, remove the bacon from the pan and pour off all but two tablespoons fat.
• Return the pan to the stovetop and add the onions. Cook the onions until softened slightly (don't overcook because they'll finish cooking in the oven), approximately 2-3 minutes.
• Stir in the garlic and cook for 1 more minute.
• Add the brussel sprouts to the pan and cook for 3-4 minutes. Give the sprouts a stir and cook for an additional 4-5 minutes. (You want to get some of them to have a golden brown sear for extra flavor.)
• Add the wine to the pan, if using, and scrap up the brown bits with a wooden spoon to deglaze.
• Remove the skillet from the heat and set aside.
• In a medium bowl, whisk together the Campbell's Cream of Mushroom soup, sour cream, milk, garlic powder, nutmeg, cayenne, salt and pepper.
• Pour the cream sauce mixture into the skillet and stir to coat the Brussel sprouts.
• Stir in half the cheese and toss to combine.
• Transfer the Brussel sprout mixture to a 2 quart baking dish coated with cooking spray.
• Sprinkle the Brussel sprouts with the remaining cheese and the reserved bacon.
• Bake the Brussel sprout casserole for 20 minutes or until the cheese is bubbling and melted.
• 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.

RICH AND CREAMY BRUSSELS SPROUTS

Steps:

• Cook brussels sprouts in boiling water. Meanwhile, in a saucepan over medium heat, combine the soup, milk, cheese, salt and pepper; cook and stir until cheese melts. Drain brussels sprouts; transfer to a serving dish. Add water chestnuts and cheese sauce. Sprinkle with almonds. Serve immediately.