brussels sprouts casserole

★★★★★ 2
a recipe by
Lake Mills, WI

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.

★★★★★ 2
serves 4-6
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For brussels sprouts casserole

  • 2-3 pkg
    frozen brussels sprouts (or 1 1/2 lbs fresh)
  • 1 1/2 stick
  • 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
  • 4 oz
    mozzarella cheese, grated
  • salt and pepper

How To Make brussels sprouts casserole

  • 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 toasted. I used some seeded Gluten Free bread for my stuffing and added some extra "stuffing type herbs."
  • 4
    Gently fold in cooked sprouts and put into a 2 quart casserole.
  • 5
    Cover with cheese and bake 30-45 minutes at 350F.