A tasty mixture of brussels sprouts and cheddar cheese that goes great with chicken and is quick and easy to make.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Bring water to boil in a medium saucepan. Place frozen brussels sprouts in the water, and return to boil. Reduce heat, and simmer 6 to 7 minutes, until tender; drain.

  • In a medium bowl, mix brussels sprouts with butter, cream of mushroom soup, eggs, Cheddar cheese, and 1/3 cup bread crumbs. Transfer to a medium baking dish, and top with remaining bread crumbs.

  • Cover, and bake 25 minutes in the preheated oven, until bubbly. Uncover, and continue baking 5 minutes, until lightly browned.

Nutrition Facts

133 calories; protein 6.4g; carbohydrates 10.6g; fat 7.9g; cholesterol 50.5mg; sodium 315.1mg. Full Nutrition
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Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/03/2004
Wonderful recipe! My husband said he had never had such tasty brussels sprouts before! Because of what I had on hand, I used part shredded mozzarella and part parmesan in place of the cheddar. And I also used crushed corn flakes in place of bread crumbs. Thanks for a recipe that I'll be using often. Read More
(26)

Most helpful critical review

Rating: 3 stars
03/29/2004
This was okay not something I'll make again though. It just didn't look very pretty and was kinda hard to blend well. I think I'll leave the casserole type things for broccoli. Thanks anyway! Read More
(7)
61 Ratings
  • 5 star values: 25
  • 4 star values: 20
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 3
Rating: 5 stars
01/03/2004
Wonderful recipe! My husband said he had never had such tasty brussels sprouts before! Because of what I had on hand, I used part shredded mozzarella and part parmesan in place of the cheddar. And I also used crushed corn flakes in place of bread crumbs. Thanks for a recipe that I'll be using often. Read More
(26)
Rating: 4 stars
01/26/2009
WOW. I can't believe people will rate a recipe with less stars if it does not look "pretty". I'm sorry, but what matters to me most are what the food does to my TASTEBUDS...not my visual pleasure..It is nice for food to be pretty, but I for sure wouldn't lower the rate because it is not pretty!! Loved it, thanks much for sharing!!! Read More
(19)
Rating: 5 stars
10/14/2009
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. Read More
(11)
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Rating: 3 stars
03/29/2004
This was okay not something I'll make again though. It just didn't look very pretty and was kinda hard to blend well. I think I'll leave the casserole type things for broccoli. Thanks anyway! Read More
(7)
Rating: 5 stars
12/25/2008
Incredibly declicious! Wish I had made more so I would have had left overs! Hubby loved it too. Read More
(5)
Rating: 4 stars
01/05/2010
very yummy! I used corn flakes instead of bread crumbs also cut the Brussel sprouts into quarters halves are to big. Read More
(4)
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Rating: 4 stars
03/15/2008
It was great! I used spiced bread crumbs and I really liked. It is very filling. I'm going to make this dish again. Read More
(4)
Rating: 4 stars
11/09/2010
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! Read More
(4)
Rating: 1 stars
04/16/2007
This was barely edible. The texture was somewhat spongy and it was not flavorful. Read More
(4)
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