Reviewed: Feb. 23, 2013

The recipe was okay, I could eat it again. I think, 1: I'd refer to let the brussel sprouts thaw instead of boiling them in water, they are pretty tender as it is. 2: Cut the brussel sprouts in half before mixing all the ingredients together, they were rather chunky in the recipe. 3: Mix the can soup, egg and 1/3 cup of bread crumbs together, because I saw that the egg thrown in, didn't incorperate very well and got clotty in some areas of the dish. 4: mix the butter and brussel sprouts together before adding to the soup mixture. And 5: more bread crumbs on top...like that crunch. However, as is, the recipe was fine. It tasted okay. I think with those improvements for myself and my family, and some added pepper and little salt, the recipe will be improved better for our liking.

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Reviewer:

mis7up

Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA

Living In: Cave Junction, Oregon, USA

Reviewed: Nov. 22, 2010

I also made it with corn flake crumbs as someone else suggested, which gave it a little bit of a crunch. Tasty recipe! Will definitely make again.

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Reviewer:

downtownjuliebrown

Reviewed: Nov. 6, 2010

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 oily. Not bad! Thanks for sharing!

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Reviewer:

Cooker4U

Cooking Level: Intermediate

Reviewed: Mar. 18, 2010

This was a pretty tasty dish and it made for fairly big portions at three consecutive dinners. It'd been years since I'd had Brussels sprouts, and I'm pretty sure I'd never cooked them, even from frozen. I always try to make recipes exactly as written, and almost did here. I used up all the dry bread crumbs I had on hand, and it measured to a little less than the half-cup specified; no big deal, though, as I thought there were plenty to go around. I see that several other reviewers mentioned using halved or quartered sprouts; I assumed I was supposed to keep them whole, and that worked just fine, in my opinion. I might've given this dish a 3 or 3.5 rating for flavor alone - it's good but not great - but I bumped it up to 4 stars because the simplicity of the dish takes ordinary Brussels sprouts to another level, without much effort.

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Reviewer:

NMChef1

Cooking Level: Intermediate

Reviewed: Feb. 9, 2010

This is great! Who cares what it looks like when it is this good??!!

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Reviewer:

American

Cooking Level: Intermediate

Reviewed: Jan. 2, 2010

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

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Reviewer:

Becky

Reviewed: Dec. 28, 2009

I was trying to think of something new for Christmas day and came upon this Brussel Sprouts Bake. It was excellent. I made it exactly as the recipe said and I wouldn't change a thing. Everyone gobbled up the not so popular veggie and loved them. Wonderful!!

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Reviewer:

kimberlyrs

Reviewed: Dec. 4, 2009

I usually love bussel sprouts, but I did not love this recipe. I don't think that the flavors mixed well and that sprouts are much better with simpler and lighter ingredients.

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Reviewer:

mcraes30

Cooking Level: Intermediate

Home Town: Barrington, New Hampshire, USA

Living In: Kittery, Maine, USA

Reviewed: Nov. 30, 2009

I'm torn on this rating, as the sauce was good, but I didn't like the taste of the sprouts. The reason I'm torn by this is this was the first time I had had sprouts, so not sure if I didn't like the sprouts because of the recipe, or because I don't like taste of sprouts, so thus, 3 stars.

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Reviewer:

Ken

Reviewed: Oct. 13, 2009

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.

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