Brussels sprouts casserole
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 389, total fat 32 G., saturated fats 17 G., proteins 13 G., carbohydrates 14 G., fiber 4 G., cholesterol 81 mg, sodium 433 mg, sugar 4 G.
Calories 389, total fat 32 G., saturated fats 17 G., proteins 13 G., carbohydrates 14 G., fiber 4 G., cholesterol 81 mg, sodium 433 mg, sugar 4 G.
This casserole is made with shredded Brussels sprouts, tossed with melted cheese and baked under a crispy panko topping. A food processor will help you quickly shred the tiny sprouts, but you can also buy pre-shredded Brussels sprouts at the supermarket, which saves a lot of time. In just half an hour, you'll have the perfect holiday side dish. Even the pickiest eaters will be asking for more!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 tablespoons unsalted butter
- 2 cloves garlic, crushed
- 1 large shallot, chopped
- 900 g shredded Brussels sprouts
- 0.5 tsp crushed red pepper flakes
- 220 g grated Monterey Jack cheese (about 2.5 cups)
- 1 and 1/4 cups heavy cream
- 0.5 tbsp. freshly grated parmesan (about 50 g)
- 1/3 tbsp. + 3 tbsp. l. salad dressing
- 3/4 cup panko breadcrumbs
- 2 tbsp chopped fresh parsley
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Recipes with similar ingredients: Brussels sprouts, Monterey Jack cheese, cream
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- In a large skillet or wide saucepan, melt the butter over medium-high heat. Add the garlic and shallots and cook until softened, 2-3 minutes. Add half the Brussels sprouts, 1 tablespoon salt, and 1/4 teaspoon red pepper flakes. Cook, stirring frequently, until the sprouts are softened and wilted, about 1 minute.
- Add the remaining Brussels sprouts and continue cooking until tender and bright green, another 5 minutes. Stir in the Monterey Jack cheese, cream, Parmesan, and 1/3 of the salad dressing, distributing evenly. Transfer to a 9x13-inch baking dish.
- In a small bowl, combine the remaining 3 tablespoons salad dressing, panko breadcrumbs, parsley, and the remaining 1/4 teaspoon red pepper flakes, then spoon everything over the casserole. Bake until the breadcrumbs are golden brown and crisp and the sauce is bubbling, 30 to 35 minutes. Let cool slightly, about 10 minutes, and serve.
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