brussel sprout casserole recipe

Written BySheba G Updated On
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The Best brussel sprout casserole recipe

This brussels sprout casserole recipe is a staple in my household, and I’m excited to share it with you.

It’s a classic Southern dish that’s been around for generations, and its rich, comforting flavors never fail to hit the spot.

I first discovered this recipe when I was in college, and it quickly became a go-to for potlucks and family gatherings.

Over the years, I’ve tweaked it to suit my family’s tastes, adding in some extra veggies and spices to give it an extra boost of flavor.

The result is a dish that’s both hearty and elegant, perfect for any occasion from weeknight dinners to holiday feasts.

Brussel Sprout Casserole

4.9 from 739 votes

A creamy, cheesy casserole that transforms Brussels sprouts into a comforting side dish. The sprouts are blanched then baked in a rich sauce with crispy breadcrumbs on top.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Casserole

1.5 pounds Brussels sprouts, trimmed and halved
2 tablespoons unsalted butter
1 medium onion, finely chopped
3 cloves garlic, minced
2 tablespoons all-purpose flour
1.5 cups whole milk
0.5 cup heavy cream
1 teaspoon salt
0.5 teaspoon black pepper
0.25 teaspoon nutmeg
1 cup shredded sharp cheddar cheese
0.5 cup grated Parmesan cheese

For the Topping

0.5 cup panko breadcrumbs
2 tablespoons unsalted butter, melted
0.25 cup grated Parmesan cheese

👨‍🍳Directions

1Preheat the oven to 375°F.
2Bring a large pot of salted water to a boil over high heat.
3Add the Brussels sprouts to the boiling water and cook for 4 minutes until bright green and slightly tender.
4Drain in a colander and set aside.
5In a large skillet, melt 2 tablespoons butter over medium heat.
6Add the onion and cook for 4 minutes until softened, then stir in the garlic and cook for 1 minute until fragrant.
7Sprinkle the flour over the onion mixture and whisk constantly for 1 minute to form a roux.
8Gradually pour in the milk and heavy cream while whisking, then bring to a gentle simmer over medium heat.
9Whisk in the salt, pepper, and nutmeg, then cook for 2 minutes until the sauce thickens enough to coat the back of a spoon.
10Remove from heat and stir in the cheddar and 0.
5 cup Parmesan until melted and smooth.
11Place the blanched Brussels sprouts in a 9×13 inch baking dish.
12Pour the cheese sauce evenly over the sprouts and gently stir to coat.
13In a small bowl, combine the panko breadcrumbs, 2 tablespoons melted butter, and 0.
25 cup Parmesan.
14Sprinkle the mixture evenly over the casserole.
15Bake for 20 to 25 minutes until the topping is golden brown and the sauce is bubbly around the edges.
16Let the casserole rest for 5 minutes before serving.

🔧Equipment

Large pot
Colander
Large skillet
Whisk
9×13 inch baking dish
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 65mg🧂Sodium: 680mg🌾Total Carbs: 20g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 14g

📝Notes

Tips: For a lighter version, use half-and-half instead of heavy cream and reduce the cheese by half. To save time, you can blanch the sprouts up to a day ahead and refrigerate.

Watch Video Of How Brussel Sprout Casserole Works

This brussels sprout casserole recipe is always a good idea for any occasion or gathering because of its comforting flavors and satisfying texture.

It’s easy to reheat in the oven or microwave, making it perfect for busy weeknights or lazy Sundays.

For storage, simply let it cool completely before transferring it to an airtight container in the fridge or freezer.

❓ Frequently Asked Questions About Brussel Sprout Casserole

1. Can I make this brussel sprout casserole ahead of time?

Yes you can assemble the casserole up to a day ahead. Just prepare the sprouts and sauce, put everything in the baking dish, and cover it tightly with foil. Keep it in the fridge and then bake it when you are ready. You may need to add 5 to 10 extra minutes to the baking time since it starts cold.

2. How do I prevent the brussel sprouts from getting bitter?

Bitterness in brussel sprouts comes from overcooking or using old sprouts. Choose fresh bright green sprouts that are firm. Blanching them in boiling salted water for a few minutes before baking helps reduce bitterness. Also the creamy sauce and cheese balance out any remaining sharpness.

3. Can I use frozen brussel sprouts for this recipe?

Frozen brussel sprouts will work but the texture will be softer. Thaw them first and pat them dry with paper towels to remove extra moisture. You can skip the blanching step if using frozen. The casserole will still taste good but the sprouts will not be as firm as fresh ones.

4. What can I use instead of breadcrumbs for the topping?

You can substitute panko breadcrumbs, crushed crackers, or even crushed pork rinds for a low carb option. Another idea is to use grated Parmesan mixed with almond flour for a gluten free crunchy topping. Just keep the butter amount the same so the topping browns nicely.

5. How do I store leftovers and reheat them?

Store leftover casserole in an airtight container in the fridge for up to 4 days. To reheat, place it in a 350 degree oven for about 15 minutes until warmed through. You can also microwave individual portions but the topping will lose its crunch. For best texture, reheat in the oven or an air fryer.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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