23 July, 2015
Creamy Brussels Sprouts CasseroleComments : 2 Posted in : Side Dish on by : Cook Plate Fork Tags: Avocado, Broccoli, Brussels, Brussels Sprout, Cabbage, Casserole, Coconut oil, Cream cheese, Dilled Potato Salad, Fennel, Goat cheese, Guacamole, stir fry, toasted vegetables
Brussels sprouts look like mini-cabbages more than anything are packed with vitamins and minerals that support a healthy immune system. Their highly nutritious, and extremely versatile in preparation with a number of different recipes.
With a variety of options for how to add them to your diet, you won’t ever get bored with these perfectly crafted vegetables made by nature for you.
These little cabbages are grown for their edible buds and may have gotten their name from Brussels, Belgium, where they are believed to have originated and are highly popular.
Ancestors of the modern Brussels sprout were most likely cultivated in Ancient Rome, but the sprouts we know and love today were likely grown as early as the 13th century in Belgium.
Brussels sprouts can be roasted in the oven, used in stir-fry’s, shredded and used in salads and even potato salads. Add them to soups, pasta dishes, or cook them with gnocchi, like this Crisp Gnocchi With Brussels Sprouts & Brown Butter.
There is really no right or wrong way to prepare them.
You can even have them for breakfast, like with this Instant Pot Asparagus & Brussels Sprouts Frittata.
Creamy Brussels Sprouts Casserole
1 – 8 ounce package, cream cheese, room temperature
1 cup sour cream
1/2 pound sliced fresh mushrooms (optional)
1 medium onion, chopped
2 tablespoons butter (or coconut butter)
1 ½ pounds fresh Brussels sprouts, ends cut off
Optional to use 2 packages – 10 ounces each of frozen Brussels sprouts, thawed and drained
3/4 cup shredded cheese, your choice, Sharp white cheddar, Monterey, Mozzarella or any flavor soft cheese that melts easily.
Read More Here About The Top Nine Varieties Of Cheese’s Enjoyed By Food Lovers
Heat Oven to 350 degrees
In a small bowl, beat cream cheese and sour cream until smooth. Set aside.
In a large skillet, sauté mushrooms and onion in butter until tender. Stir in Brussels sprouts. Remove from the heat and stir in cream cheese mixture.
Grease a 2 quart baking dish, and spoon mixture in spreading out evenly.
Cover dish and bake for 25-30 minutes or until bubbly. Uncover and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Make 6-8 servings
Enjoy as a side dish with your favorite protein.
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