Brussels and Browns Casserole

Brussels And Browns Casserole Recipe

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Pam Ellingson

By
@wmnofoz

I love to come up with a dish that contains something that my husband insists he hates. LOL Tonight it was Brussel Sprouts. I know he loves potatoes, and Swiss cheese, so I whipped up this casserole to test his taste buds. I gave him a couple of bites of my serving, and he went back for a serving of his own. I guess he doesn't hate sprouts as much as he thought he did. :)
Pictures to come.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4 to 6
Prep:
15 Min
Cook:
40 Min
Method:
Bake

Ingredients

  • 15 to 20 medium
    brussels sprouts (cut off stems, peel outer leaves and slice very thinly)
  • 1 1/2 Tbsp
    water
  • 2 Tbsp
    brown sugar, lightly packed
  • 1 pinch
    salt
  • 1 to 2 tsp
    seasoned rice vinegar (or use white wine vinegar)
  • 2 to 3 Tbsp
    butter
  • 1/4 tsp
    onion powder
  • 1/4 tsp
    celery seed
  • ·
    hot sauce (a few drops or more to taste)
  • 1/4 tsp
    seasoning salt
  • 1 to 2 pinch
    ground black pepper (to taste)
  • 3 to 4 medium
    yukon gold potatoes (shredded on large holes of box grater)
  • 4 to 6 oz
    shredded gruyere cheese (or any nutty flavored swiss)
  • 1 large
    egg
  • 1/2 c
    half and half
  • 1 or 2 pinch
    fresh ground nutmeg

How to Make Brussels and Browns Casserole

Step-by-Step

  1. Preheat oven to 350F degrees and spray a 2 to 3 quart casserole with cooking spray, set aside until needed.
  2. Prepare the brussels sprouts and place into a medium microwaveable bowl or 8 cup Pyrex measuring cup. (If you have a mandoline, use it but be careful and use the finger guard. These need to be very thinly sliced but can be sliced by hand) Add the next ten ingredients (down to and including the pepper) Mix well and Microwave on high for 3 minutes, stirring twice.
  3. While microwaving the sprouts, peel and shred the potatoes. Do not rinse off the starch. When the sprouts are done, remove bowl from microwave(include any juices in the bowl), add shredded potatoes and about half the shredded Swiss cheese and mix well. Set aside.
  4. In another small bowl, whisk together egg, half and half, about 1/4 tsp seasoning salt (I use Johnnies)and nutmeg.
  5. Add sprout mixture to prepared casserole from step 1, pour the egg mixture over and top with the rest of the shredded Gruyere. (Alternate topping would use buttered Panko crumbs and then sprinkle with Gruyere and just a touch of fresh nutmeg grated over the cheese)
  6. Bake on middle rack for 30 to 40 minutes until fully heated and cheese is browned slightly.
    Serve as is, or add a small dollop of sour cream to each serving and top with chopped chives for color. This is just a serving suggestion.

Printable Recipe Card

About Brussels and Browns Casserole

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




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