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5 from 5 votes
Vegan Caramelized Brussels Sprouts Casserole

The perfect holiday casserole with all of the nostalgia of a green bean casserole, but made vegan, and with Brussels sprouts.

Author: Michael Monson
  • 16 to 20 ounces fresh Brussels sprouts, the smaller the better
  • 1 to 2 tablespoons olive oil
  • 1 batch Easy Vegan Cream of Mushroom Soup Base (recipe below)
  • 1 cup French Fried Onions
  • salt and pepper to taste
  1. Preheat oven to 350 degrees F.
  2. Remove any brown, or tough ends from your sprouts. Cut them in half, or into quarters, depending on their size.

  3. Heat an 8-inch oven-safe skillet to medium heat, and add a drizzle of olive oil. Add the sprouts, and allow the sprouts to cook and to caramelize before turning, and continuing to cook and to caramelize. Allow the sprouts to cook for 8 to 10 minutes, or until they are browned throughout, and they are just soft enough to eat.
  4. Pour on the Cream of Mushroom Soup Base, and stir to coat. Using a spatula, even out the surface of the casserole, and top with french fried onions.
  5. Bake at 350 for 20 minutes. If they top browns too quickly, top with a lid or foil for the reminder of the cooking time.
  6. Serve warm.
Recipe Notes

The sprouts can be cooked in a different pan than you plan on cooking your casserole. This recipe makes enough for an 8x8 pan, but could easily be doubled and baked in a 9x13 pan. In these directions, I cook the sprouts and bake the casserole in an 8” cast iron skillet.