Brussels Sprout Casserole

Place ½ cup chopped onion and 4 tbsp butter in a Suvie pan. Place the pan in the bottom zone of your Suvie and roast at 400°F for 15 minutes.

Meanwhile, place 1 can cream of mushroom soup, 2 eggs, ½ cup mayonnaise, and ¼ teaspoon black pepper in a large bowl, and whisk until blended.

Once the onions have roasted, add them to the bowl along with any residual butter. Add 5 cups quartered Brussels sprouts and ½ cup of cheddar cheese to the bowl, and toss to combine.

Transfer the casserole mix to a Suvie pan (you can use the same pan used to roast the onions). (For Suvie 2.0 we recommend covering the pan with foil). Place the pan in the bottom zone of your Suvie, input settings, and cook now. Roast at 350°F for 50 minutes.

After the cook, remove the pan from your Suvie, and remove the foil. Top the casserole with the remaining ½ cup cheddar cheese and 1 ½ cups of crushed Ritz crackers. Return the pan to the bottom zone of your Suvie, uncovered, and roast at 350°F for 10 minutes or until the cracker crumbs are toasted and the cheese has melted.

After the cook, remove the pan from your Suvie, and set aside to rest for 5 minutes before serving. Season to taste with salt and pepper.