Brussels Sprouts Scallop
Creamy Brussels sprouts baked with a crunchy bread crumb topping, perfect as a comforting side dish for family dinners or holiday gatherings.
Ingredients
Instructions
- Cook Brussels sprouts according to instructions on the bag.
- While sprouts are cooking, brown bread crumbs in butter or margarine.
- Combine cream of mushroom soup with milk and heat.
- Drain cooked sprouts and add to the mushroom soup mixture.
- Turn the mixture into a baking dish and sprinkle with toasted bread crumbs.
- Bake in a hot oven at 400°F until crumbs are brown.
Tips & Substitutions
For a twist, consider adding grated cheese into the mushroom soup mixture for a richer flavor. If you prefer a lighter option, you can substitute half-and-half for the milk. For those seeking gluten-free alternatives, try using gluten-free breadcrumbs. Cooking Brussels sprouts until just tender enhances their natural sweetness, making this dish even more delightful.
Serving Suggestions
This Brussels Sprouts Scallop pairs beautifully with roasted chicken or pork for a hearty meal. Consider serving it alongside a fresh green salad or crusty bread for a balanced dinner. It can also complement vegetarian recipes, making it a versatile side dish for gatherings or holiday feasts.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in an oven-safe dish and cover with foil to prevent drying, then warm in a preheated oven at 350°F until heated through. Alternatively, you can microwave in short intervals, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Brussels Sprouts Scallop contains roughly 2310 calories, with 10g protein, 88g carbohydrates, and 213g fat. It is an excellent source of vitamin C (59% of the Daily Value), iron (42% of the Daily Value), and calcium (36% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 589mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh Brussels sprouts instead of frozen?
Yes, fresh Brussels sprouts can be used in this recipe. Just make sure to trim and halve them before cooking. Boil or steam them until tender, which may take a little longer than frozen sprouts, but they will add a wonderful freshness to the dish.
Is there a way to make this recipe healthier?
Absolutely! To make this dish healthier, consider using low-fat cream of mushroom soup and reducing the amount of butter or margarine. You can also add additional vegetables, such as diced carrots or bell peppers, for extra nutrients without compromising flavor.
Can I prepare this dish in advance?
Yes, you can prepare this dish ahead of time. Assemble everything in the baking dish, cover tightly, and refrigerate for up to 24 hours. When ready to bake, simply remove from the fridge and allow it to come to room temperature before baking as instructed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).