BROWN BUTTER BRUSSELS SPROUT GRATIN
Nutrition Facts
Serving Size
SERVING (#8 scoop, 1/2 CUP)
Amount Per Serving
Calories 218
% Daily Value
Total Fat 17.7g
27%
Saturated Fat 10.7g
54%
Cholesterol 51mg
17%
Sodium 386mg
16%
Total Carbohydrate 9.3g
3%
Dietary Fiber 2.4g
10%
Protein 7.5g
15%
Vitamin A 19%
Vitamin C 61%
Calcium 14%
Iron 6%

brown butter brussels sprout gratin

Cooked in browned butter, this creamy vegetable side dish made with Campbell's® Condensed Cream of Mushroom Soup is topped with Gouda cheese and baked to perfection! 

  • Total time: 20 minutes
  • Servings: 80
Ingredient Weight Measure
unsalted butter wtf
weight_quantity
40. oz.
1.25 cup
Brussels sprouts , thinly sliced wtf
weight_quantity
250. oz.
140 cup
Campbells® Condensed Cream of Mushroom Soup , 50 oz can wtf
weight_quantity
1 can
milk wtf
weight_quantity
80. oz.
10 cup
black pepper wtf
weight_quantity
10 tsp.
kosher salt wtf
weight_quantity
5 tsp.
nutmeg wtf
weight_quantity
0.75 tsp.
smoked Gouda cheese , shredded wtf
weight_quantity
45. oz.
10 cup
1.  Heat large pot over medium heat. Add butter. Stir constantly until  melted and tan in color.
 
2.  Add Brussels sprouts. Cook until reduced in volume by half, about 2 minutes.  Stir constantly.
 
3.  Add Campbell's® Condensed Cream of Mushroom Soup, milk, pepper, salt and nutmeg.  Stir until thoroughly combined.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

 
4.  Pour mixture into shallow baking pans. Evenly sprinkle cheese on top. Place under broiler until cheese is melted and browned. 

CCP: Hold for hot service at 140°F or higher until needed.

5.  Using a #8 scoop, portion 1/2 cup onto serving plate.  Serve immediately.

Cooked in browned butter, this creamy vegetable side dish made with Campbell's® Condensed Cream of Mushroom Soup is topped with Gouda cheese and baked to perfection! 

  • Total time: 20 minutes
  • Servings: 80
Ingredient Weight Measure
unsalted butter 40.0 oz. 1.25 cup
Brussels sprouts , thinly sliced 250.0 oz. 140 cup
Campbells® Condensed Cream of Mushroom Soup , 50 oz can 1 can
milk 80.0 oz. 10 cup
black pepper 10 tsp.
kosher salt 5 tsp.
nutmeg 0.75 tsp.
smoked Gouda cheese , shredded 45.0 oz. 10 cup
1.  Heat large pot over medium heat. Add butter. Stir constantly until  melted and tan in color.
 
2.  Add Brussels sprouts. Cook until reduced in volume by half, about 2 minutes.  Stir constantly.
 
3.  Add Campbell's® Condensed Cream of Mushroom Soup, milk, pepper, salt and nutmeg.  Stir until thoroughly combined.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

 
4.  Pour mixture into shallow baking pans. Evenly sprinkle cheese on top. Place under broiler until cheese is melted and browned. 

CCP: Hold for hot service at 140°F or higher until needed.

5.  Using a #8 scoop, portion 1/2 cup onto serving plate.  Serve immediately.

Made with:

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