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brussel-sprout-and-mushroom-soup-casserole-recipe

Brussel Sprout and Mushroom Soup Casserole Recipe

A hearty and creamy casserole combining Brussels sprouts and mushrooms.
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine American
Servings 4 servings
Calories 250 kcal

Equipment

  • Large pot
  • Casserole Dish

Ingredients:  

Main Ingredients

  • 2 cups Brussels sprouts, halved
  • 1 cup Mushrooms, sliced
  • 1 Onion, chopped
  • 2 cloves Garlic, minced
  • 4 cups Vegetable broth
  • 1 cup Heavy cream
  • 2 tbsp Olive oil
  • Salt and pepper to taste

Instructions: 

  • Preheat oven to 375°F (190°C).
  • In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
  • Add Brussels sprouts and mushrooms, cook for about 5 minutes.
  • Pour in vegetable broth, bring to a boil. Reduce heat and simmer for 10 minutes.
  • Stir in heavy cream, season with salt and pepper.
  • Transfer mixture to a casserole dish. Bake in preheated oven for 30 minutes.

Notes:

A comforting dish perfect for cold evenings.

Nutrition value:

Calories: 250kcalCarbohydrates: 15gProtein: 5gFat: 20gSaturated Fat: 10gCholesterol: 30mgSodium: 500mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 60mgCalcium: 100mgIron: 2mg

Keywords:

Keyword Casserole
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