Brussel Sprout Casserole Recipe

Name: Brussel Sprout Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 oz potatoes, cut into bit-sized pieces; 1.5 pounds brussel sprouts; 4 tomaotes, chopped; 2 garlic cloves, chopped; 2 tablespoons oregeno; 2 tablespoons basil; 2 tablespoons thyme; 1 pinch chili pepper; 1 tablespoon capers; 3 tablespoons olive oil; 10 ounces mozzeralla; 1.5 ounces parmesan; 1 tablespoon butter

Servings: persons

18 oz potatoes, cut into bit-sized pieces
1.5 pounds brussel sprouts
4 tomaotes, chopped
2 garlic cloves, chopped
2 tablespoons oregeno
2 tablespoons basil
2 tablespoons thyme
1 pinch chili pepper
1 tablespoon capers
3 tablespoons olive oil
10 ounces mozzeralla
1.5 ounces parmesan
1 tablespoon butter

1
Preheat oven to 400 F. Oil large caserole dish.
2
Cook potatoes in a medium pot in salt water for 15 minutes (until just barely soft).
3
Cut crosses into the bottom of the brussel sprouts and steam for 10 minutes.
4
Build the following layers in the caserole dish:
5
-potatoes
6
-brussel sprouts
7
-tomatoes
8
-chili & herbs & capers
9
-slices of mozzeralla
10
-parmesan
11
-dots of butter
12
Bake for 15 minutes.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 18 oz potatoes, cut into bit-sized pieces, 1.5 pounds brussel sprouts, 4 tomaotes, chopped, 2 garlic cloves, chopped, and more.

Yes, Brussel Sprout Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brussel Sprout Casserole

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