Creamy Brussels Sprouts Bake Recipe
Creamy Brussels Sprouts Bake Recipe photo by Taste of Home

Creamy Brussels Sprouts Bake Recipe

Publisher Photo
Eating brussels sprouts was a ho-hum experience at our house…until I put together this cheesy bake. After one taste, my husband declared it a “keeper”. It's nice alongside ham, pork or beef roasts.
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 6-8 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (8 ounces) sour cream
  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 2 packages (10 ounces each) frozen brussels sprouts, thawed and drained
  • 3/4 cup shredded cheddar cheese

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.

Directions

  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. Remove from the heat; stir in cream cheese mixture.
  2. 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 Woman November/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.

Reviews for Creamy Brussels Sprouts Bake

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
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MY REVIEW
Reviewed Feb. 20, 2011

"This was the best. Easy to make and has a great creamy sauce."

MY REVIEW
Reviewed Feb. 11, 2010

"I rated this 4 stars. For some reason, I have problems with my ratings changing after I hit "Submit.""

MY REVIEW
Reviewed Feb. 11, 2010

"-----This is a side dish. Do not be tempted to do this an entree....something about it just doesn't work that way.-----Husband says this reminds him a bit of stuffed mushrooms.-----We used steak mushrooms. I think that was a good choice for the mushrooms.-----I did not have the brussels sprouts thawed out ahead of time, so I put them on the microwave bacon tray. This thawed the brussels sprouts and the ridges on the tray took care of the draining.-----We used 20 oz. of mushrooms and 16 oz. of brussel sprouts.-----The recipe is messy at times.-----There are a lot of yummy places for the chef to sample. :-)"

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