Name: Brussel Sprout Casserole
Ingredients: 1 package (16 ounces) fresh Brussels sprouts, halved; 1 can (10 1/2 ounces) Condensed Cream of Mushroom soup; 1/2 cup freshly grated Parmesan cheese; 1/2 cup shredded cheddar cheese; Salt & pepper to taste; 1 cup cornflake crumbs, coarsely crushed; 2 tablespoons butter, melted; 2 tablespoons freshly grated Parmesan cheese

Brussel Sprout Casserole

Tender, cheesy Brussels sprouts topped with a crunchy parmesan cornflake crust!

Author: Sara

Ingredients

1 package (16 ounces) fresh Brussels sprouts, halved
1 can (10 1/2 ounces) Condensed Cream of Mushroom soup
1/2 cup freshly grated Parmesan cheese
1/2 cup shredded cheddar cheese
Salt & pepper to taste

For the Topping

1 cup cornflake crumbs, coarsely crushed
2 tablespoons butter, melted
2 tablespoons freshly grated Parmesan cheese

Instructions

Preheat oven to 350º Fahrenheit.
To soften Brussels sprouts, steam for 15-17 minutes.
In a large bowl, mix Brussels sprouts with soup until completely coated.
Fold in Parmesan and cheddar cheese.
Transfer Brussels sprouts to greased 1.5 quart casserole dish.
Season with salt and pepper, to taste.

For the Topping

In a medium-sized bowl mix cornflakes, butter and parmesan cheese.
Sprinkle topping over Brussels sprouts mixture.
Place casserole in oven for 40-45 minutes, until bubbly and topping is lightly browned.

Notes

If you don’t have a steamer, you can boil the Brussels spouts to help soften them. Boil the sprouts for 7-8 minutes, until just tender. Drain and allow to cool for 10-15 minutes.

Find it online: https://bitzngiggles.com/brussel-sprout-casserole/