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  • Creamy Cheesy Brussels Sprouts au Gratin

Creamy Cheesy Brussels Sprouts au Gratin

Creamy Cheesy Brussels Sprouts au Gratin is rated 4.153846153846154 out of 5 by 13.
Prep Time
10
min.
Total Time
1
hr.
Servings

8 servings, 1 cup each

Know anyone who claims to dislike Brussels sprouts? Try serving this creamy, cheesy au gratin-style recipe—then watch the conversion to fandom!

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What You Need

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Make It

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  • Preheat oven to 350°F. Cook Brussels sprouts in boiling salted water 6 min. or until tender. Meanwhile, melt butter in large saucepan on medium heat. Stir in flour with wire whisk. Gradually add milk, stirring until well blended after each addition. Bring to boil, stirring constantly. Reduce heat to low; simmer 3 to 5 min. or until thickened, stirring constantly. Remove from heat. Stir in cheese and nutmeg.
  • Drain Brussels sprouts. Add to cheese sauce; mix lightly. Spoon into greased 13x9-inch baking dish; sprinkle with cracker crumbs.
  • Bake 35 to 40 min. or until top is golden brown.

Serving Suggestion

Enjoy this vegetable side dish at your next fall or winter get-together with your favorite cooked lean meat.

Substitute

Prepare as directed, using low-fat milk and KRAFT Shredded Fat Free Cheddar Cheese.

Servings

  • 8 servings, 1 cup each

Nutritional Information

Serving Size 8 servings, 1 cup each
AMOUNT PER SERVING
Calories 280
Total fat 17g
Saturated fat 9g
Cholesterol 45mg
Sodium 330mg
Carbohydrate 20g
Dietary fiber 4g
Sugars 7g
Protein 13g
% Daily Value
Vitamin A 30 %DV
Vitamin C 70 %DV
Calcium 35 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Wrong photo! Wrong photo! (The food in this photo looks almost exactly like the recipe for "Autumn Vegetable Saute," so they must have made a mistake?) When you make this recipe (which is delicious, btw), what you REALLY get is a casserole dripping in a cheesy sauce ... Mmm. And brussels sprouts are usually too bitter for me, but the taste worked really well with the cheese sauce & I didn't use any seasonings (no nutmeg, etc.), so I don't think they're really necessary. I also substituted organic raw sharp cheddar, because I like the taste & texture better than conventional. One more thing, I always make my sauces in the microwave, because they turn out perfect (no burning!)
Date published: 2007-06-04
Rated 3 out of 5 by from This was good. This was good. Something different to do with brussell sprouts. I think I still like mine with just butter and seasoning. But if you're looking to try something knew this was pretty good. Add some seasonings. And I used alot of Ritz which turned out good.
Date published: 2007-04-19
Rated 4 out of 5 by from I don't eat brussels sprouts very much and decided to try this recipe. I don't eat brussels sprouts very much and decided to try this recipe. It was easy to put together and had a really good flavor to it. My husband, who loves brussels sprouts loves this recipe. Its a keeper !!
Date published: 2007-01-05
Rated 5 out of 5 by from It was delicious! It was delicious! Mine didn't turn out like the picture but more of a casserole. It was creamy and delicious! My husband didn't even realize what he was eating. Thank you to whoever submitted that recipe!!
Date published: 2007-01-02
Rated 3 out of 5 by from My family wasn't a fan of the brussels sprouts, but this recipe got them to at least try them. My family wasn't a fan of the brussels sprouts, but this recipe got them to at least try them. I thought it was pretty good, and will probably make it in the future for a family reunion or something.
Date published: 2008-03-17
Rated 3 out of 5 by from I would like to try this again - with the proper ingredients. I would like to try this again - with the proper ingredients. I was out of milk and substituted dry milk. It really didn't turn out well. I think it's a good idea, and I plan to try it again.
Date published: 2006-03-22
Rated 4 out of 5 by from I've made this recipe twice so far and my husband and I both liked it. I've made this recipe twice so far and my husband and I both liked it. I boiled potatoes with the asparagus and added them as well and liked the combination. The nutmeg goes well.
Date published: 2007-11-13
Rated 3 out of 5 by from I burned the milk (as always) so i just used canned cheddar cheese soup. I burned the milk (as always) so i just used canned cheddar cheese soup. It worked fine. Next time I'll add a little milk to the soup so its not so thick. The Husband loved it :)
Date published: 2007-05-17
  • 2016-08-27T09:50CST
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