Vegetarian
Shredded Brussels Sprout Casserole
Prep Time: 15 Min | Cook Time: 15 Min | Servings: 4-6
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Prep Time
15 Min
Cook Time
15 Min
Servings
4-6
Brussels sprouts are the perfect fall ingredient. They stay fresh a long time, they are versatile and they taste great with Sargento® Shredded Mild Cheddar Cheese. This version uses shredded brussels sprouts to speed up the cooking time. The buttery cracker crumbs on top add that old fashioned feel just like Grandma’s house.
Ingredients
- 1 Tbsp. Olive oil
- 1 cup Red onion, cut into strips
- 8 ozs. Small button mushrooms, sliced
- ½ tsp. Kosher salt
- ¼ tsp. Pepper
- 10 cups Brussels sprouts, shredded
- ¼ cup Heavy cream
- ¼ cup Sour cream
- ¼ cup Mayonnaise
- 2 cups Sargento® Shredded Mild Cheddar Cheese, divided
- 15 ea. Butter crackers, crushed
- 2 Tbsp. Butter, melted
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.
