Shredded Brussels Sprout Casserole
Sargento
Sargento
Recipe - Lyndale Liquor
Shredded Brussels Sprout Casserole
Prep Time15 Minutes
Servings8
Cook Time15 Minutes
Ingredients
1 tablespoon olive oil
1 cup red onion, cut into strips
8 oz. small button mushrooms, sliced
1/2 teaspoon kosher salt
1/4 teaspoon pepper
10 cups Brussels sprouts, shredded
1/4 cup heavy cream
1/4 cup sour cream
1/4 cup mayonnaise
15 butter crackers, crushed
2 tablespoons butter, melted
2 cups Sargento® Sharp Cheddar Shreds
Directions
- Pre-heat oven to 375 degrees. In a large skillet or dutch oven, heat oil over medium low heat. Add onion, mushrooms, salt and pepper. Cook for 4-5 minutes or until onions and mushrooms are softened.
- Add brussels sprouts and continue to cook 2-3 minutes or until brussels sprouts are slightly softened.
- Fold in heavy cream, sour cream, and mayonnaise until well blended.
- Fold in half of cheese. Spoon mixture into a greased casserole dish. Sprinkle remaining cheese on top.
- Combine crushed crackers and melted butter. Sprinkle mixture over cheese.
- Bake uncovered for 7-10 minutes or until crumbs are golden brown and cheese is melted. Serve.
15 minutes
Prep Time
15 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Directions
- Pre-heat oven to 375 degrees. In a large skillet or dutch oven, heat oil over medium low heat. Add onion, mushrooms, salt and pepper. Cook for 4-5 minutes or until onions and mushrooms are softened.
- Add brussels sprouts and continue to cook 2-3 minutes or until brussels sprouts are slightly softened.
- Fold in heavy cream, sour cream, and mayonnaise until well blended.
- Fold in half of cheese. Spoon mixture into a greased casserole dish. Sprinkle remaining cheese on top.
- Combine crushed crackers and melted butter. Sprinkle mixture over cheese.
- Bake uncovered for 7-10 minutes or until crumbs are golden brown and cheese is melted. Serve.