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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:
1x
2x
3x
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:
250
kcal
Carbohydrates:
15
g
Protein:
5
g
Fat:
20
g
Saturated Fat:
10
g
Cholesterol:
30
mg
Sodium:
500
mg
Potassium:
400
mg
Fiber:
4
g
Sugar:
5
g
Vitamin A:
500
IU
Vitamin C:
60
mg
Calcium:
100
mg
Iron:
2
mg
Keywords:
Keyword
Casserole
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