Shredded Brussels Sprouts Casserole
Recipe type: Side Dish
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!
  • 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
  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.
Recipe by Take A Bite Out of Boca at