Creamy Brussels Sprouts Bake
Creamy Brussels Sprouts Bake might be a good recipe to expand your side dish repertoire. This recipe serves 8. One serving contains 262 calories, 8g of protein, and 22g of fat. For $1.29 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. 743 people found this recipe to be tasty and satisfying. If you have fresh mushrooms, butter, shredded cheddar cheese, and a few other ingredients on hand, you can make it. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a good spoonacular score of 69%. Cheesy Brussels Sprouts Bake, Smokey Brussels Sprouts Bake, and Creamy Brussels Sprouts are very similar to this recipe.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
2 packages (10 ounces each) frozen brussels sprouts, thawed and drained
2 tablespoons butter
1 package (8 ounces) cream cheese, softened
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
3/4 cup shredded cheddar cheese
1 cup (8 ounces) sour cream
Equipment:
frying pan
bowl
baking pan
Cooking instruction summary:
Directions In a small bowl, beat cream cheese and sour cream until smooth; set aside. In a large skillet, saute mushrooms and onion in butter until tender. Stir in brussels sprouts. Remove from the heat; stir in cream cheese mixture. Spoon into a greased shallow 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until bubbly. Uncover; sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted. Yield: 6-8 servings. Originally published as Creamy Brussels Sprouts Bake in Country WomanNovember/December 2006, p31 Nutritional Facts 1 serving (3/4 cup) equals 247 calories, 21 g fat (14 g saturated fat), 69 mg cholesterol, 196 mg sodium, 8 g carbohydrate, 2 g fiber, 8 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a small bowl, beat cream cheese and sour cream until smooth; set aside. In a large skillet, saute mushrooms and onion in butter until tender. Stir in brussels sprouts.
2. Remove from the heat; stir in cream cheese mixture.
3. Spoon into a greased shallow 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until bubbly. Uncover; sprinkle with cheddar cheese.
4. Bake 5 minutes longer or until cheese is melted.
Nutrition Information:
covered percent of daily need
