BRUSSELS SPROUTS CASSEROLE

TERRI OPGENORTH

By
@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.


Featured Pinch Tips Video

Rating:
★★★★★ 1 vote
Comments:
Serves:
4-6
Prep:
20 Min
Cook:
35 Min
Method:
Bake

Ingredients

2-3 pkg
frozen brussels sprouts (or 1 1/2 lbs fresh)
1 1/2 stick
butter
1 1/2 c
stuffing mix, herb-seasoned--or cubed gf bread
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

Step-By-Step

Step 1 Direction Photo

1Cook Brussels sprouts until tender. Drain.

Step 2 Direction Photo

2Melt butter in skillet and cook mushrooms, onions, fresh garlic if using and almonds until browned.

Step 3 Direction Photo

3Add stuffing gradually, turning to coat. Add seasonings and stir until mixture is lightly toasted. I used some seeded Gluten Free bread for my stuffing and added some extra "stuffing type herbs."

4Gently fold in cooked sprouts and put into a 2 quart casserole.

Step 5 Direction Photo

5Cover with cheese and bake 30-45 minutes at 350F.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Gluten-Free, Wheat Free
Other Tag: For Kids