Brussels sprouts casserole! You will enjoy this!

Add about 1 lb of Brussels sprouts to a pot.

Chop and add 1 medium onion, 1/4 cup mushrooms, and 1/2 bell pepper to the pot.

Add 2 tablespoons of minced garlic to the pot.

Add the salt and pepper mixture to the pot.

Pour in vegetable broth and bring to a boil.

Once boiling, let it boil for 2-3 minutes, then turn off the heat.

Spray a casserole dish to prevent sticking.

Strain the Brussels sprouts mixture, reserving the liquid in the pot.

Melt 4 tablespoons of butter in a pan.

Add 1/2 cup of gluten-free flour to the melted butter and mix until smooth.

Pour in 1 1/2 cups of the reserved broth and stir until thickened.

Add about 1 cup of sour cream or heavy whipping cream to the mixture and stir until smooth.

Add the salt and pepper mixture to taste, along with 1/4 teaspoon of nutmeg.

Mix in about 1 1/2 cups of cheese (Mexican four cheese blend) into the sauce.

Melt another 4 tablespoons of butter in a separate pan.

Mix 1/2 cup of gluten-free Panko breadcrumbs with 1/2 cup of Parmesan cheese in the melted butter.

Pour the cheese and breadcrumb mixture over the casserole before baking.

Equipment Needed

Spice Level:

Dietary