BRUSSELS SPROUTS CASSEROLE

TERRI OPGENORTH Recipe

By TERRI OPGENORTH Terrio13

My best friend shared this recipe with me and we make it all the time for Thanksgiving with the delicious sprouts from the garden. I provide the sprouts and she provides the rest! What a deal!
My husband doesnt really like this veggie but he sure eats them up in this recipe.


Recipe Rating:
 1 Rating
Serves:
4-6
Prep Time:
Cook Time:

Ingredients

2-3 pkg
frozen brussels sprouts (or 1 1/2 lbs fresh)
1 1/2 stick
butter
Find more recipes at goboldwithbutter.com
1 1/2 c
stuffing mix, herb-seasoned
1/3 c
almonds, slivered
2/3 c
onions, chopped
1/4 tsp
garlic powder or 2 cloves fresh garlic, chopped
4 oz
mushrooms
4 oz
mozzarella cheese, grated
salt and pepper
Janet Tharpe

I Got Julia Child!

Take the quiz and find out which chef you are in the Just A Pinch Celebrity Chef Quiz.

Take The Quiz

Directions Step-By-Step

1
Cook Brussels sprouts until tender. Drain.
2
Melt butter in skillet and cook mushrooms, onions, fresh garlic if using and almonds until browned.
3
Add stuffing gradually, turning to coat. Add seasonings and stir until mixture is lightly tossed.
4
Gently fold in cooked sprouts and put into a 2 quart casserole.
5
Cover with cheese and bake 30-45 minutes at 350F.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Dietary Needs: Vegetarian
Other Tag: For Kids