Recipe By eileen
Published Apr 2nd
Prep 15m Cook 35m Additional - Ready In 50m
Servings 8 servings Calories 174.3

Brussels sprouts, broccoli, asparagus, and spinach are baked with crumbs and cheese and served hot.

Recipe Ingredients

  • 1 (10 ounce) package frozen Brussels sprouts
  • 1 (10 ounce) package frozen broccoli florets
  • 1 pound fresh asparagus, trimmed and cut into 2 inch pieces
  • ¼ cup butter
  • 2 cups chopped fresh spinach
  • 2 teaspoons garlic powder
  • 1 teaspoon ground black pepper
  • ½ cup dry bread crumbs
  • 1 cup shredded Cheddar cheese

Cooking Directions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish and set aside.
  2. 2 Fill a saucepan with water, bring to a boil over medium heat, and boil the Brussels sprouts and broccoli for 2 minutes, until thawed. Add the asparagus, and boil for 3 more minutes, until the vegetables are hot, lightly cooked, and bright green.
  3. 3 Drain the Brussels sprouts, broccoli, and asparagus, place into the prepared baking dish, and dot with butter. Stir to melt the butter, and mix in the spinach, garlic powder, black pepper, and bread crumbs.
  4. 4 Bake in preheated oven for 10 minutes to heat the vegetables, remove from the oven, and stir in the Cheddar cheese. Return to the oven, and bake for 20 minutes or until cheese is melted, spinach is cooked, and casserole is hot.

Nutrition Facts

  • Calories 174.3
  • Carbohydrate 12.7 g
  • Cholesterol 30.1 mg
  • Fat 11.2 g
  • Fiber 4.2 g
  • Protein 8.4 g
  • Saturated Fat 6.8 g
  • Sodium 197.4 mg
  • Sugar 2.2 g

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  1. My daughter and I LOVED this dish! We even enjoyed the warmed up leftovers. I used all fresh vegetables and lessened the amount of Brussels sprouts after reading some of the other reviews. I steamed the broccoli and Brussels sprouts until just turning tender as directed but roasted the asparagus with 3 pieces of bacon - Read more ...
  2. I did not use Brussels sprouts and I used frozen asparagus. It turned out very good. Next time I will add a little salt and maybe some dried ground chipotle peppers for added flavor.
  3. Such an amazing dish and delightful flavor. Didn't have to add any additional season to it!! This one is definitely getting served at our table this Thanksgiving! Thank YOU for sharing it!!
  4. Basic good idea but too much cooking time. Also the brussel sprouts overpowered the other veggies. I will not make this again without serious modifications.
  5. I think the amount of bread crumbs was a little too much and probably should have been added at the end as they ended up being a bit soggy when it was all done. Also the cooking time was a little too long as the veggies ended up being a bit too mushy. I think - Read more ...
  6. I used recipe as a guide because I had a ton of fresh spinach and asparagus to cook and leftover fresh ground and seasoned bread crumbs. I did not use the brussels sprouts or broccoli but would if I plan ahead in the future. I thought it was okay something different but my roommates loved - Read more ...
  7. This is great! I added a few almond slivers and some parmesean cheese into the recipe and it was yummy. I'm new to cooking, so easy and delicious, I will definitely try this one again!
  8. Excellent! I used fresh vegetables as per the other suggestion and was very pleased with the results. Next time I'll cut the brussel sprouts in half after cooking them (my microwave has a vegetable cycle that makes this a snap) to distribute them better.
  9. Alot of flavors going on here with the various vegetables. The asparagus flavor is lost with the stronger flavors of the Brussels Sprouts and Broccoli. No reason to use frozen vegetables in this. Use fresh.