Brussels Sprouts and Mushroom Casserole

scooping brussels sprout and mushroom casserole out of baking dish

Brussels Sprouts and Mushroom Casserole

This brussels sprouts and mushroom casserole topped with french fried onions is a twist on the Thanksgiving staple and one you have to try!

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 356

Author Annalise Sandberg

Ingredients

8 tablespoons butter , divided
1 ½ lb brussels sprouts , halved
8 oz cremini or baby bella mushrooms , halved or quartered
½ onion , chopped
2 cloves of garlic , minced
2 tablespoons all-purpose flour
1 cup chicken or vegetable broth
1 cup half and half
1 cup panko breadcrumbs
6 oz can of French fried onions
Salt and pepper , to taste

Instructions

Preheat oven to 375°F. Grease a 9x13 inch casserole dish with butter or nonstick spray.
Melt 2 tablespoons of butter in a large skillet set over medium heat. Add brussels sprouts and cook until browned, about 5 minutes. Transfer to a separate bowl and set aside.
Add another 2 tablespoons of butter, mushrooms and onions to the skillet, season with salt and pepper, and cook until soft, about 5-6 minutes. Add garlic and cook for 1 minute more. Add to the bowl with the brussels sprouts.
Melt 2 tablespoons of butter in skillet. Add flour and whisk to form a thick paste. Add chicken or vegetable broth gradually while whisking constantly. Whisk in half and half. Increase heat to medium high and bring to a boil, whisking frequently. Simmer until thick for about 5 minutes until thickened. Season with salt and pepper to taste.
Combine brussels sprouts mixture with the sauce and pour into the prepared casserole dish. Melt remaining 2 tablespoons of butter and combine with the breadcrumbs in a medium bowl. Add the french fried onions. Scatter mixture on top of the brussels sprouts mixture.
Bake casserole until bubbly and topping is brown, about 20-25 minutes.

Notes

Note: This casserole can be prepared ahead of time. Let baked casserole cool completely, then cover with plastic wrap and chill in the fridge for up to 2 days. To reheat, cover with foil and warm in a 350°F oven for about 30 minutes. Remove foil for the last 5-10 minute to get the topping nice and crispy again.

Nutrition