Brussel Sprouts Casserole


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A great way to sneak in these super-healthy vegetables at the dinner table

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Serving Size / Yield

6 servings


  • 2 qt. fresh brussel sprouts
  • 4 Tbs. butter divided
  • 1/4 C. lemon juice
  • 1 C. sour cream
  • 1/4 C. minced fresh parsley
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 1/4 C. sliced pimento-stuffed olives
  • 1/4 C. bread crumbs

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Preheat oven to 350 F. Wash sprouts, trim ends and cut an X in the bottom of each to hasten cooking time. Remove loose or yellow leaves. Let stand for a few minutes in cool, salted water. Drain. Heat 2 Tbs. butter in skillet over medium heat. Add brussel sprouts to hot butter. Stir to coat. Cover and steam about 10 minutes, shaking skillet occasionally. Check with fork for tenderness. Add lemon juice and steam 2 minutes more. Add sour cream, parsley, salt, and pepper. Mix well. Heat through but do not allow to boil. Place in 8" X 8" baking dish. Top with sliced olives, bread crumbs, and remaining 2 Tbs. butter, melted. Bake until lightly browned, 20 to 25 minutes.

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