Cheesy Brussels Sprouts and Mushroom Bake
Experience the delightful flavors of our Cheesy Brussels Sprouts and Mushroom Bake, a surprisingly harmonious dish that combines tender Brussels sprouts with the earthy richness of sautéed mushrooms and the crunch of water chestnuts. Topped with a creamy sharp cheddar cheese sauce and adorned with toasted almonds, this casserole not only delivers on taste but also adds a delightful heartiness to your meal. Perfect as a side dish for gatherings or a comforting main course, it's sure to impress even the pickiest eaters with its vibrant textures and flavors.
6
Servings
300
Calories
9
Ingredients
Ingredients
Brussels sprouts
2 pints (Trimmed and stems cut in an X or halved if large)
Water chestnuts
1 (8 ounce) can (Drained)
Butter
3 tablespoons (Unsalted)
Sliced mushrooms
8 ounces (Fresh)
Flour
2 tablespoons (All-purpose)
Pepper
1/4 teaspoon (Black pepper)
Milk
1 cup (Whole or 2%)
Sharp cheddar cheese
1 cup (Shredded)
Toasted almonds
1/2 cup (Sliced)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Begin by preparing the Brussels sprouts: trim the ends and score an X on the stem of each. If the sprouts are large, cut them in half lengthwise to ensure even cooking.
3
Bring about 1 inch of water to a boil in a 3-quart saucepan. Add the Brussels sprouts, reduce the heat to medium-low, cover, and let them simmer for 10 minutes, or until they are fork-tender. Drain and set aside.
4
In the same saucepan, melt the butter over medium heat. Add the sliced mushrooms and sauté until they are tender, approximately 5 minutes.
5
Stir in the flour and pepper until well blended, cooking for an additional minute to create a roux.
6
Gradually pour in the milk while continuously stirring to prevent lumps from forming. Keep stirring until the mixture comes to a boil and thickens, about 3-5 minutes.
7
Remove the saucepan from heat and add the shredded sharp cheddar cheese, stirring until the cheese is completely melted and the sauce is smooth.
8
In a 1.5-quart baking dish, layer the cooked Brussels sprouts and top with the drained water chestnuts. Pour the cheese sauce evenly over the vegetables, ensuring they are well coated.
9
Sprinkle the toasted almonds on top for added crunch.
10
Place the baking dish in the preheated oven and bake for 20 minutes, or until the casserole is bubbly and lightly golden on top. Serve warm and enjoy!
Nutrition Information
20g
Fat
16g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Cheesy Brussels Sprouts and Mushroom Bake?
It is a hearty casserole combining tender Brussels sprouts, sautéed mushrooms, and crunchy water chestnuts in a creamy sharp cheddar cheese sauce topped with toasted almonds.
How many servings does this recipe provide?
This recipe is designed to yield 6 servings.
What is the total calorie count per serving?
Each serving contains approximately 300 calories.
Is this Brussels sprouts recipe vegetarian?
Yes, this dish is categorized as vegetarian.
At what temperature should the oven be preheated?
The oven should be preheated to 350°F (175°C).
How should I prepare the Brussels sprouts before cooking?
Trim the ends and score an X on the stem of each sprout, or cut them in half lengthwise if they are large.
How long do the Brussels sprouts need to simmer?
They should simmer for about 10 minutes or until they are fork-tender.
What kind of mushrooms are used in this bake?
The recipe calls for 8 ounces of fresh sliced mushrooms.
What is the role of water chestnuts in this dish?
Water chestnuts add a delightful crunch and texture that contrasts with the tender vegetables.
How do I make the cheese sauce?
Melt butter, sauté mushrooms, stir in flour and pepper to make a roux, gradually add milk until thickened, then melt in the sharp cheddar cheese.
What type of cheese is recommended?
One cup of shredded sharp cheddar cheese is recommended for the best flavor.
Can I use a specific type of milk for the sauce?
The recipe suggests using 1 cup of whole or 2% milk.
What size baking dish is required?
A 1.5-quart baking dish is ideal for this recipe.
How long does the casserole need to bake in the oven?
Bake the casserole for 20 minutes until it is bubbly and lightly golden.
What provides the topping for this dish?
The dish is topped with 1/2 cup of sliced toasted almonds.
What is the fat content per serving?
There are 20g of fat per serving.
How much protein is in one serving of this bake?
Each serving provides 15g of protein.
What is the carbohydrate count for this recipe?
There are 16g of carbohydrates per serving.
How many ingredients are needed in total?
The recipe requires 9 main ingredients.
Do I need to cook the mushrooms separately?
The mushrooms are sautéed in butter in the same saucepan used to create the cheese sauce.
What seasonings are used in the sauce?
The sauce is seasoned with 1/4 teaspoon of black pepper.
Should the water chestnuts be drained?
Yes, ensure the 8-ounce can of water chestnuts is drained before adding them to the bake.
What is the first step in the instructions?
The first step is to preheat your oven to 350°F (175°C).
How do I ensure the cheese sauce is smooth?
Gradually pour in the milk while continuously stirring to prevent lumps from forming until the mixture boils and thickens.
Is this dish suitable for holiday gatherings?
Yes, its vibrant textures and flavors make it a perfect side dish for gatherings.
Can I use unsalted butter?
Yes, the recipe specifically lists 3 tablespoons of unsalted butter.
What tags are associated with this recipe?
Tags include casserole, cheesy, vegetarian, mushrooms, and comfort food.
What is the preparation for the almonds?
The almonds should be sliced and toasted before being sprinkled on top.
Why should I score an X on the sprout stems?
Scoring the stem helps the dense core of the Brussels sprout cook at the same rate as the leaves.
How do I know when the bake is finished?
It is ready when the cheese sauce is bubbly and the top is a light golden color.