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Shredded Brussels Sprouts Casserole #SundaySupper

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Shredded Brussels Sprouts Casserole is a healthier and tastier approach to the classic Green Bean Casserole dish — no canned cream of mushroom soup or store-bought fried onions here!

shredded brussels sprouts casserole

Casseroles are the king of all party foods. When you’re invited to a dinner party or family gathering and asked to bring a dish, the easiest thing to make is some kind of casserole. It’s perfect for serving large groups of people, especially in a buffet-style environment, and easy to make ahead of time. There are SO many different kinds of casseroles — sweet and savory. Each of us at #SundaySupper have made our favorites to share with you today. Big thanks to today’s host, Alice of A Mama, Baby & Shar-pei in the Kitchen!

I can’t believe I haven’t shared this Shredded Brussels Sprouts Casserole with you yet — I made it for Thanksgiving! But I was waiting for today’s #SundaySupper event so I’ve had to keep it to myself all this time. My family loved the casserole. It’s a nice changeup from that classic Green Bean Casserole dish that is often served for Thanksgiving. There is a slight spiciness that almost tastes like horseradish, but it’s actually from the Brussels sprouts! Because they are blanched and not roasted or sautéed in any additional flavors, they retain their bitterness. But when paired with the rest of the ingredients in this casserole, that bitterness takes on new life and becomes absolutely delicious. 

shredded brussels sprouts casserole

The best part about this Shredded Brussels Sprouts Casserole is definitely the crispy onions on top. I coated them in a little flour and panko bread crumbs and baked them instead of frying. They add such an intense flavor and crunchy texture to every bite. The only thing I would do differently the next time I make this is double those onions so they are not only on top, but everywhere inside the casserole as well.

I obviously have a new obsession with shredding my Brussels sprouts — they were in last week’s #SundaySupper recipe too! It’s a fun way to introduce them to someone who may not like this particular veggie, and a different way to prepare them. I’m also looking for unique ways to eat my veggies, otherwise I’d get bored. Since it’s a new year and everyone is thinking about eating healthier, Shredded Brussels Sprouts Casserole is a great choice.

shredded brussels sprouts casserole #sundaysupper

5.0 from 2 reviews
Shredded Brussels Sprouts Casserole
 
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Shredded Brussels Sprouts Casserole is a healthier and tastier approach to the classic Green Bean Casserole dish — no canned cream of mushroom soup or store-bought fried onions here!
Author:
Recipe type: Side Dish
Ingredients
  • For the crispy onion topping:
  • 2 medium onions, thinly sliced
  • ¼ cup ap wheat flour
  • 2 tbsp panko bread crumbs
  • pinch of salt
  • Olive Oil cooking spray
  • For the casserole:
  • 1 pound fresh Brussels sprouts, rinsed, trimmed and halved
  • 2 tbsp unsalted butter
  • 8 ounces sliced baby bella mushrooms
  • salt and pepper
  • 2-3 garlic cloves, minced
  • ¼ tsp freshly ground nutmeg
  • 2 tbsp ap flour
  • 1 cup white wine
  • 1 cup milk
Instructions
  1. Preheat the oven to 475 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Toss onions, flour, panko and salt in a large bowl and mix well.
  3. Evenly spread the onions on the prepared baking sheet and lightly coat with olive oil spray.
  4. Bake for about 45 minutes, tossing 2-3 times, or until golden brown.
  5. When done, set aside and lower oven to 400 degrees.
  6. Fill a 8-quart saucepan with water and a pinch of salt and bring to a boil. Add the Brussels sprouts and boil for 5 minutes. Drain and immediately transfer the sprouts into a bowl of ice water. Drain and set aside.
  7. Melt butter in a pan over medium-high heat.
  8. Add the mushrooms and cook for about 4-5 minutes.
  9. Add garlic and nutmeg and continue cooking for another minute. Stir in the flour. Add wine and let simmer for 1 minute.
  10. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes.
  11. Sprinkle the flour over the mixture and stir to combine.
  12. Cook for 1 minute. Add the broth and simmer for 1 minute.
  13. Lower to medium-low and add the milk, stirring until the mixture thickens.
  14. Add the Brussels sprouts to the pan and mix well.
  15. Pour mixture into a 9x13 baking dish and bake for 10 minutes.
  16. Add the onions on top for the final 5 minutes or until bubbly.

 

Don’t leave without checking out the rest of the #SundaySupper recipes for casseroles. We’ve got breakfast, main dishes and even dessert!  

 Captivating Breakfast Casseroles

Appetizing Casserole Sides

Main Event Casseroles

Decadent Dessert and Sweet Casseroles

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Comments

  15. Christie says

    I’m making Brussels sprouts pizza tomorrow for dinner. We have been eating a lot of them lately. And why not? They’re SUPER tasty. I bet they’re amazing in this casserole.

    Reply

  24. Tammi @Momma's Meals says

    Can you believe I’ve never tasted a brussels sprout? It was like Broccoli, I never had it as a kid and I love it now, I really have to try this recipe. I love making different dishes for veggies too! Thanks for the new recipe!

    Reply

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