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Shredded Brussels Sprout Casserole

Prep Time: 15  |  Cook Time: 15  |  Servings:  |  Calories:
brussels 0
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<p><span>Brussels sprouts are the perfect fall ingredient. They stay fresh a long time, they are versatile and they taste great with Sargento® Cheddar</span><span>. This version uses shredded brussels sprouts to speed up the cooking time. The buttery cracker crumbs on top add that old fashioned feel just like Grandma’s house.</span></p>

  • 1 Tbsp. Olive oil
  • 1 cup Red onion, cut into strips
  • 8 ozs. Small button mushrooms, sliced
  • ½ tsp. Kosher salt
  • ¼ tsp. Pepper
  • 10 cups Brussels sprouts, shredded
  • ¼ cup Heavy cream
  • ¼ cup Sour cream
  • ¼ cup Mayonnaise
  • 15 ea. Butter crackers, crushed
  • 2 Tbsp. Butter, melted
  • 2 cups Sargento® Sharp Cheddar Shreds
  1. Pre-heat oven to 375 degrees. In a large skillet or dutch oven, heat oil over medium low heat. Add onion, mushrooms, salt and pepper. Cook for 4-5 minutes or until onions and mushrooms are softened.
  2. Add brussels sprouts and continue to cook 2-3 minutes or until brussels sprouts are slightly softened.
  3. Fold in heavy cream, sour cream, and mayonnaise until well blended.
  4. Fold in half of cheese. Spoon mixture into a greased casserole dish. Sprinkle remaining cheese on top.
  5. Combine crushed crackers and melted butter. Sprinkle mixture over cheese.
  6. Bake uncovered for 7-10 minutes or until crumbs are golden brown and cheese is melted. Serve.

2 Reviews

5 out of 5

3 months ago

I love that there is no bacon in this recipe as I am vegetarian. The sour cream and mayo add a really nice creaminess to the dish. Thank you.


4 out of 5

8 months ago

Great idea for a casserole, but it desperately needs some bacon and a little spice to kick it up a notch. I also replaced the sour cream and mayo with a can of cream of mushroom soup.