Servings: 10-12
Prep Time: 20 minutes
Cook Time: 45 minutes
How to make this Brussels Sprouts Casserole
The creamy sauce comes together in one skillet. Start by making a roux of flour, garlic and butter, then adding the milks. Let it thicken, and then pour it over your sprouts and mushrooms. Baked up all together, they make for a rich, earthy flavor profile.
The Crispy Onions
Brussels Sprouts Casserole with Crispy Onions
Tender brussels sprouts in a creamy, garlicky sauce, baked until bubbling
Ingredients
- 2 lbs. brussels sprouts
- 1 lb. cremini mushrooms cleaned and sliced
- 1/2 lb. button mushrooms cleaned and sliced
- 6 Tbsp. unsalted butter
- 1 tsp. salt
- 4 sprigs of thyme
- 4 cloves garlic minced
- 3 Tbsp. flour
- 1 1/2 cups whole milk
- 1 1/2 cups half & half
- 2 cups French’s fried onions
Instructions
- Preheat oven to 400 degrees.
- Rinse and dry brussels sprouts. Trim the ends and cut sprouts in half. Bring a large pot of salted water to a boil. Blanch brussels sprouts for 5 minutes, then immediately drain and plunge into a large bowl of ice water. Drain and dry with paper towels.
- Saute the mushrooms and thyme in 4 tbsp. of the butter until very dark and tender, about 12-15 minutes. Remove with a slotted spoon, discard the thyme and place onto a separate plate. Season with salt and pepper.
- In the same pan, add the remaining 2 tbsp. of butter. Melt the butter over medium heat. Add the flour, garlic and salt. Whisk constantly until it starts to bubble. Whisk in the milk and half-and-half. Cook, whisking, until thickened.
- Place mushrooms and brussels sprouts into a 2-quart baking dish and pour sauce over top. Cover with foil. Bake for 20 minutes or until sauce is bubbly. Uncover and continue to bake another 20 minutes or until the top is browned. Top with onions and bake another 2-3 minutes. Serve immediately.
Tried this recipe?Let us know how it was!
Leave a Reply