brussels and browns casserole
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I love to come up with a dish that contains something that my husband insists he hates. LOL Tonight it was Brussel Sprouts. I know he loves potatoes, and Swiss cheese, so I whipped up this casserole to test his taste buds. I gave him a couple of bites of my serving, and he went back for a serving of his own. I guess he doesn't hate sprouts as much as he thought he did. :) Pictures to come.
yield
4 to 6
prep time
15 Min
cook time
40 Min
method
Bake
Ingredients For brussels and browns casserole
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15 to 20 mdbrussels sprouts (cut off stems, peel outer leaves and slice very thinly)
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1 1/2 Tbspwater
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2 Tbspbrown sugar, lightly packed
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1 pinchsalt
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1 to 2 tspseasoned rice vinegar (or use white wine vinegar)
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2 to 3 Tbspbutter
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1/4 tsponion powder
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1/4 tspcelery seed
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hot sauce (a few drops or more to taste)
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1/4 tspseasoning salt
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1 to 2 pinchground black pepper (to taste)
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3 to 4 mdyukon gold potatoes (shredded on large holes of box grater)
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4 to 6 ozshredded gruyere cheese (or any nutty flavored swiss)
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1 lgegg
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1/2 chalf and half
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1 or 2 pinchfresh ground nutmeg
How To Make brussels and browns casserole
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1Preheat oven to 350F degrees and spray a 2 to 3 quart casserole with cooking spray, set aside until needed.
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2Prepare the brussels sprouts and place into a medium microwaveable bowl or 8 cup Pyrex measuring cup. (If you have a mandoline, use it but be careful and use the finger guard. These need to be very thinly sliced but can be sliced by hand) Add the next ten ingredients (down to and including the pepper) Mix well and Microwave on high for 3 minutes, stirring twice.
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3While microwaving the sprouts, peel and shred the potatoes. Do not rinse off the starch. When the sprouts are done, remove bowl from microwave(include any juices in the bowl), add shredded potatoes and about half the shredded Swiss cheese and mix well. Set aside.
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4In another small bowl, whisk together egg, half and half, about 1/4 tsp seasoning salt (I use Johnnies)and nutmeg.
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5Add sprout mixture to prepared casserole from step 1, pour the egg mixture over and top with the rest of the shredded Gruyere. (Alternate topping would use buttered Panko crumbs and then sprinkle with Gruyere and just a touch of fresh nutmeg grated over the cheese)
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6Bake on middle rack for 30 to 40 minutes until fully heated and cheese is browned slightly. Serve as is, or add a small dollop of sour cream to each serving and top with chopped chives for color. This is just a serving suggestion.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Brussels and Browns Casserole:
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