Brussels Sprouts Mushroom Casserole Recipes

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.

Steps:

• Preheat the oven to 400 degrees F.
• Heat a large braiser or ovenproof skillet over medium-high heat and add the oil. When the oil is hot, add the Brussels sprouts and cook, tossing occasionally, until they begin to brown on the edges, 4 to 5 minutes. Reduce the heat to medium-low and add the butter. When the butter is melted, add the leeks and sprinkle with salt and pepper. Cook, stirring occasionally, until wilted, 4 to 5 minutes. Add the thyme and garlic and cook until fragrant, about 1 minute. Add the flour and cook, tossing until the vegetables are well coated in the flour, about 2 minutes. Gradually stir in the stock and cream and bring to a simmer. Simmer until the sprouts are tender, 2 to 4 minutes. Stir in the Parmesan, mustard and lemon zest. Season with salt and pepper to taste.
• Top with the crispy onions and bake until the onions are browned and the casserole is bubbly, about 20 minutes.

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.

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.

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.

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.

Steps:

• Preheat oven to 350°F Grease an 8" x 8" baking dish and set aside.
• Clean and trim brussels sprouts. Cut large ones in half. Score each with an "x" underneath to help with even cooking.
• Steam brussels sprouts and squash separately until just tender. (Note: to save a pot, I started steaming the squash and then added the sprouts to the top of the same pot when the squash was half done and steamed them together; that worked out fine). Set squash and sprouts aside.
• While squash and sprouts cook, chop onion and mince celery. Saute onion in butter/margarine. Add milk and spices slowly, stirring to keep mixture smooth. Bring sauce to the boil, then remove from heat and taste to adjust seasonings if needed.
• In the 8" x 8" greased baking dish, arrange the squash cubes on bottom. Next, make an even layer of the brussels sprouts. Then, sprinkle the chopped celery over the top, pour the sauce over the whole thing and finish with a sprinkling of nutmeg.
• Bake in the 350F oven for 30 minutes or until the top is slightly browned (well, to your liking) and the sauce is bubbly.

Steps:

• Cook sprouts in boiling salted water for 15 minutes or till tender.
• Blend butter, flour and salt in top of double boiler. Stir in tomato juice. Stirring constantly, blend in the milk.
• Cook, stirring constantly, until thick.
• Place sprouts in a greased casserole dish. Cover with sauce and sprinkle with the cheese.
• Brown in oven at 350 degrees for 15 minutes.