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This Brussel Sprout Mushroom Casserole is a cozy, comforting dish perfect for chilly evenings. The combination of tender brussel sprouts and savory mushrooms smothered in a creamy cheddar cheese sauce is simply irresistible. It's easy to make and sure to please even the pickiest eaters. Let's dive into this delicious recipe!
The name of the recipe: Brussel Sprout Mushroom Casserole Recipe
Ingredients:
- 500 g trimmed and halved brussel sprouts
- 250 g sliced mushrooms
- 1 cup shredded cheddar cheese
- 1 cup milk
- 2 tbsp butter
- 2 tbsp flour
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat oven to 375°F (190°C).
- In a large pot of boiling salted water, cook brussel sprouts until tender, about 8 minutes. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add mushrooms and cook until tender, about 5 minutes.
- Stir in flour and cook for 1 minute. Gradually whisk in milk and cook until thickened, about 3 minutes.
- Remove from heat and stir in cheese, salt, and pepper. Add brussel sprouts and mix well.
- Transfer mixture to a baking dish and bake for 30 minutes, until golden and bubbly.
What You Will Need
What you will need to make Brussel Sprout Mushroom Casserole
- Brussel sprouts: Adds a nutty, slightly sweet flavor and a hearty texture, making the casserole filling and nutritious.
- Mushrooms: Brings an earthy, umami taste that complements the brussel sprouts and adds depth to the dish.
- Cheddar cheese: Provides a rich, creamy texture and sharp flavor, binding the ingredients together and enhancing the overall taste.
- Milk: Creates a smooth, creamy sauce that helps meld the flavors of the vegetables and cheese.
- Butter: Adds richness and helps cook the mushrooms, creating a flavorful base for the sauce.
- Flour: Thickens the sauce, ensuring the casserole has a perfect, creamy consistency.
Tools and Instruments Required
What tools/instruments will be needed to make Brussel Sprout Mushroom Casserole Recipe
- Large pot: Essential for boiling brussel sprouts until tender, ensuring they cook evenly and maintain their texture.
- Large skillet: Needed to sauté mushrooms and create the cheese sauce, combining flavors and thickening the mixture.
- Whisk: Crucial for blending flour into the butter and milk, preventing lumps and ensuring a smooth sauce.
- Baking dish: Used to bake the casserole, allowing it to become golden and bubbly in the oven.
- Colander: Necessary for draining the cooked brussel sprouts, removing excess water before mixing with the sauce.
Brussel Sprout Mushroom Casserole
A hearty and delicious casserole featuring brussel sprouts and mushrooms.
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Ingredients:
Main Ingredients
- 500 g Brussel Sprouts trimmed and halved
- 250 g Mushrooms sliced
- 1 cup Cheddar Cheese shredded
- 1 cup Milk
- 2 tbsp Butter
- 2 tbsp Flour
- 1 tsp Salt
- 1 tsp Black Pepper
Instructions:
- Preheat oven to 375°F (190°C).
- In a large pot of boiling salted water, cook brussel sprouts until tender, about 8 minutes. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add mushrooms and cook until tender, about 5 minutes.
- Stir in flour and cook for 1 minute. Gradually whisk in milk and cook until thickened, about 3 minutes.
- Remove from heat and stir in cheese, salt, and pepper. Add brussel sprouts and mix well.
- Transfer mixture to a baking dish and bake for 30 minutes, until golden and bubbly.
Notes:
For a crispy topping, sprinkle breadcrumbs over the casserole before baking.
Read more: Brussel Sprout Casserole Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 9gCholesterol: 40mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 60mgCalcium: 200mgIron: 2mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare casserole as directed but don't bake.
- Cover tightly with plastic wrap or foil.
- Store in fridge up to 24 hours.
- When ready, bake as directed, adding 5-10 minutes to baking time.
Freezing Instructions
- Assemble casserole without baking.
- Wrap tightly with plastic wrap, then foil.
- Freeze up to 3 months.
- Thaw in fridge overnight.
- Bake as directed, adding 10-15 minutes to baking time.
Roasting brussel sprouts before adding them to the casserole can bring out a deeper, caramelized flavor, making the dish even more delicious.
Frequently Asked Questions
FAQ:
Can I use frozen brussel sprouts?
Yes, just thaw and drain them before using.
What type of mushrooms work best?
Any variety works, but I prefer cremini or button mushrooms.
Can I make this casserole ahead of time?
Absolutely, assemble it and refrigerate, then bake when ready.
Is there a substitute for cheddar cheese?
You can use any melting cheese like mozzarella or gouda.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
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