Brussels sprouts and cheddar cheese combined to make a delectable dish that is quick and simple to prepare.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 cup water
- 2 (10 ounce) packages frozen brussels sprouts
- 2 tablespoons butter
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 2 eggs, beaten
- ½ cup shredded Cheddar cheese
- ½ cup dry bread crumbs
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Bring water to boil in a medium saucepan. Place frozen brussels sprouts in the water, and return to boil. Reduce heat, and simmer 6 to 7 minutes, until tender; drain.
- In a medium bowl, mix brussels sprouts with butter, cream of mushroom soup, eggs, Cheddar cheese, and 1/3 cup bread crumbs. Transfer to a medium baking dish, and top with remaining bread crumbs.
- Cover, and bake 25 minutes in the preheated oven, until bubbly. Uncover, and continue baking 5 minutes, until lightly browned.
Nutrition Facts
| Calories | 133 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 315 mg |
| Sugars | 1 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I did add some minced garlic. but it still needs more flavor.
I used Campbell’s Fiesta Nacho Cheese soup, tho you could probably just use cheddar cheese soup. I find it takes it up a notch. The cream of mushroom soup is rather bland.
Have not baked it yet but have it ready. Made a few changes: Added sauteed sliced shallot and minced garlic, used Mexi-cheese, added milk instead of egg and left out the butter. Also added some leftover sliced skillet bacon andBrussel sprouts. Think it is going to turn out good. Plan on topping it with french fried onions.
I will cut back on the bacon next time. It was overpowering. First time making brussels sprouts and this recipe is a keeper.
I omitted the butter and eggs (save unneeded calories and fat) and added crumbled Breton crackers instead of bread crumbs per another review, along with a can of mushrooms. I also put fried onions (canned) on the top. I should have waited for the last 5 minutes to add the onions as they got too brown. But it’s really good and I will make again.
Loved them!
I only had one bag of frozen brussels sprouts so I added a bag of frozen broccoli, carrots and cauliflower. I added 1/2 cup of milk and omitted the butter. It was delicious!
I don’t even like brussel sprouts but I’m trying to eat more vegetables. I thought, what the heck, I’d try this. AMAZING!!! I used frozen baby sprouts. I used Panko instead of regular bread crumbs as I prefer them. I did use Kraft Mexican 4 cheese blend and added a little bit of parmesan as well. I love this dish! I could eat a ton of them! Thank you so much for giving me a recipe that makes brussel sprouts something I look forward to eating!
Really good. Used frozen sprouts but thawed first. Baked at 350 for 30 minutes.
very good (even tho i used corn meal instead of bread crumbs). even the wife liked it. 8^)
This was quite good! I made slight adjustments to allow for pantry items on hand: – used fresh Brussels sprouts and precooked them to tender crispness – substituted Tex Mex shredded cheese for Cheddar, adding all to the soup mixture, then topping the casserole with bread crumbs reserved and shredded parmesan cheese (about 1/3 to 1/2 c.) Hubby loved this and he’s hard to impress…especially with veggies!
This is only my personal taste but while it sounded yummy, cheese and brussels sprouts just taste bad together. No offense to the author honestly.
Brussel Sprouts prepared as directed are really, really excellent!
loved the way the brussels tasted in this bake. i did use fresh brussels not frozen, so i let the bake cook for an hour instead of half and hour.
Excellent!!
I followed the recipe for the most part. Used only one pkg of sprouts and still used whole can of soup. I substituted French Fried onion rings for the bread crumbs. It was delicious!
Great w/ hot sauce on top!
A+ Recipe!!! About five years ago a brought Brussels Sprouts to an annual potluck as a joke (thinking that most people HATE Brussels Sprouts). Come to find out they were actually liked by many people. Well, the Annual Event happened again today. I doubled the recipe and added a little Parmesan Cheese to the top. I had everything ready and put it into the refrigerator overnight. I put it into the oven this morning and cooked it and brought it to the annual potluck event. I had no idea if this turned out well or not. I went through the potluck and (of course) put some on my plate. I sat down and ate and WOW! This turned out great! This was this big hit at today’s potluck! Thank You for the GREAT recipe!
Yummy! I used fresh brussels sprouts (rather than frozen), and subbed a sour cream mixture with lots of spices , dry mustard, etc. (rather than the cream-of-mushroom soup). Turned out excellent! 🙂
Overall, a very good tasty dish. I’m making it again today for Thanksgiving but think I’ll add some additional water with the condensed soup.
This was good. I have just started eating Brussels sprouts and was looking for different ways to cook them. Will def make this again. I used cornflakes instead of bread crumbs cause that was what I had on hand.