Brussels Sprouts Bake

Brussels Sprouts Bake

31
SPROUT2000 1

"A tasty mixture of brussels sprouts and cheddar cheese that goes great with chicken and is quick and easy to make."
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Ingredients

45 m servings 133 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 133 kcal
  • 7%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 315 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Cover, and bake 25 minutes in the preheated oven, until bubbly. Uncover, and continue baking 5 minutes, until lightly browned.

Reviews

31
  1. 43 Ratings

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Most helpful positive review

Wonderful recipe! My husband said he had never had such tasty brussels sprouts before! Because of what I had on hand, I used part shredded mozzarella and part parmesan in place of the cheddar. A...

Most helpful critical review

This was okay ~ not something I'll make again, though. It just didn't look very pretty and was kinda hard to blend well. I think I'll leave the *casserole* type things for broccoli. Thanks anywa...

Wonderful recipe! My husband said he had never had such tasty brussels sprouts before! Because of what I had on hand, I used part shredded mozzarella and part parmesan in place of the cheddar. A...

WOW. I can't believe people will rate a recipe with less stars if it does not look "pretty". I'm sorry, but what matters to me most are what the food does to my TASTEBUDS...not my visual pleasur...

I didn't think this was unattractive... I used halved fresh sprouts but should have cut them smaller. I also left out the butter and it was fine. Overall very comfort food-y.

This was okay ~ not something I'll make again, though. It just didn't look very pretty and was kinda hard to blend well. I think I'll leave the *casserole* type things for broccoli. Thanks anywa...

Incredibly declicious! Wish I had made more so I would have had left overs! Hubby loved it too.

This is the first time I have eaten and cooked with brussel sprouts. I was pleasantly surprised with the dish. I followed it as written except omitted the butter as cheese on its own tends to be...

very yummy! I used corn flakes instead of bread crumbs also cut the Brussel sprouts into quarters halves are to big.

It was great! I used spiced bread crumbs and I really liked. It is very filling. I'm going to make this dish again.

This was barely edible. The texture was somewhat spongy and it was not flavorful.