Brussel Sprout and Mushroom Soup Casserole Recipe

Main Ingredients

• 2 cups Brussels sprouts, halved
• 1 cup Mushrooms, sliced
• 1 Onion, chopped
• 2 cloves Garlic, minced
• 4 cups Vegetable broth
• 1 cup Heavy cream
• 2 tbsp Olive oil
• Salt and pepper to taste

• Preheat oven to 375°F (190°C).
• In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
• Add Brussels sprouts and mushrooms, cook for about 5 minutes.
• Pour in vegetable broth, bring to a boil. Reduce heat and simmer for 10 minutes.
• Stir in heavy cream, season with salt and pepper.
• Transfer mixture to a casserole dish. Bake in preheated oven for 30 minutes.