Brussels Sprouts & Mushroom Casserole
"This is from the back of a frozen brussels sprouts bag. We like it. I don't like it if the spouts are over cooked so adjust the cooking time of those to suit your tastes."
photo by *Parsley*
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 (16 ounce) bag Brussels sprouts
- 1 (7 ounce) can sliced mushrooms, drained
- 1⁄2 cup mayonnaise
- 2 teaspoons lemon juice
- 1⁄4 teaspoon celery salt
- 1⁄4 - 1⁄2 cup parmesan cheese
- 1⁄4 cup sliced almonds (optional)
directions
- Preheat oven to 325 degrees.
- Cook the brussels sprouts till the are crisp tender.
- Place in a lightly greased one quart casserole dish.
- Meanwhile combine mushrooms
- mayo, lemon juice and celery salt.
- Spoon over brussels sprouts and sprinkle with parmesan cheese and almonds.
- Bake at 325 degrees for 20 minutes or until heated through.
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Reviews
-
This was ok for us. I cut the recipe in half. Definitely use the sliced almonds -- they make the dish. -
Great way to prepare brussels sprouts. With so many of my favorite ingredients, I knew I would love these. The sauce is so flavorful and is wonderful with the sprouts. -
I love to find new and different veggie recipes, and this was a great find. I tossed the brussels sprouts in the mushroom sauce before pouring into the casserole dish. I did use the optional sliced almonds and they really do add something special. This recipe is a keeper; thanx!!! -
This was quite good. I was a bit worried after the sauce was mixed before cooking, but the flavor blended very well with the brussels sprouts after it cooked. I didn't have celery salt, so I used Old Bay Seasoning, which worked well since celery salt is the first ingredient listed on the pkg. I used fresh mushrooms and the juice of a fresh lime instead of lemon. I skipped the almonds, but will try it with them next time. It took longer than 20 minutes to bake and I had to stir it half way through to get the sauce to mix as it didn't seem to seep through as I expected. That could be because of living at a high altitude. The flavour of the mushroom juice blended well with the mayo sauce, so if you used canned mushrooms, throw in the juice too. Dh wasn't that crazy about it, but he doesn't like creamy things. It had a very unique flavor and it would be a nice addition to a special occasion dinner for those who like brussels sprouts.
RECIPE SUBMITTED BY
riffraff
Fort Worth, Texas
I'm an adventurous foodie. Cooking is how I express myself.
