Cheesy Brussels Sprout Casserole Recipe

Introduction

This Cheesy Brussels Sprout Casserole is a comforting, flavorful side dish that elevates humble Brussels sprouts with creamy sauce and melted cheese. It’s perfect for holiday dinners or anytime you want to enjoy veggies with a cheesy twist.

Ingredients

• 3 cups Brussels sprouts, bottoms removed and halved
• 1 tablespoon oil
• 1 teaspoon salt, divided
• 1 teaspoon freshly cracked black pepper, divided
• 1 cup heavy cream
• 4 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 1 cup shredded parmesan cheese, or asiago, divided
• 1 ½ cups shredded mozzarella cheese, divided

Instructions

1. Step 1: Preheat the oven to 400°F. Butter a 12-inch round cast iron skillet or a small casserole dish (such as 9×9 inches) and set aside.
2. Step 2: Toss the Brussels sprouts with oil and arrange them on a baking sheet lined with parchment paper. Sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Roast in the oven for 12 minutes. Remove and let cool for 5 minutes.
3. Step 3: In a large bowl, combine the heavy cream, minced garlic, Italian seasoning, ¾ cup parmesan, 1 cup mozzarella, and the remaining ½ teaspoon salt and ½ teaspoon pepper.
4. Step 4: Fold the roasted Brussels sprouts into the cream and cheese mixture, then pour it into the prepared skillet or casserole dish. Sprinkle the remaining cheeses (¼ cup parmesan and ½ cup mozzarella) evenly over the top.
5. Step 5: Bake for 25 to 30 minutes, until the casserole is bubbly and the edges turn golden brown. Let it rest for 5 minutes before serving.

Tips & Variations

• For extra crunch, sprinkle toasted breadcrumbs on top before baking.
• Swap out mozzarella for Gruyère or Fontina for a different cheesy flavor.
• Add cooked bacon bits or caramelized onions to the mixture for more depth.
• If you prefer a lighter dish, use half-and-half instead of heavy cream.
• To save time, you can use frozen Brussels sprouts; just thaw and dry them thoroughly before roasting.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain the casserole’s texture and flavor. Avoid microwaving if possible, as it can make the cheese rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a day in advance and keep it covered in the refrigerator. When ready to serve, bake it as directed, adding a few extra minutes if baking straight from the fridge.

Can I freeze the cheesy Brussels sprout casserole?

It is best enjoyed fresh, but you can freeze the assembled casserole before baking. Wrap it tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before baking, and you may need to add extra baking time.

Cheesy Brussels Sprout Casserole Recipe

Print Recipe

★★★★★

4.7 from 82 reviews

This Cheesy Brussels Sprout Casserole is a delightful combination of roasted Brussels sprouts baked in a rich, creamy cheese sauce featuring Parmesan and mozzarella. It’s a comforting, flavorful side dish perfect for holiday dinners or weeknight meals.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 37 minutes
• Total Time: 47 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Brussels Sprouts

• 3 cups Brussels sprouts, bottoms removed and halved
• 1 tablespoon oil
• 1 teaspoon salt, divided
• 1 teaspoon freshly cracked black pepper, divided

Casserole Mixture

• 1 cup heavy cream
• 4 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 1 cup shredded Parmesan cheese, or Asiago, divided
• 1 ½ cups shredded mozzarella cheese, divided

Instructions

1. Preheat and Prepare: Preheat your oven to 400°F (204°C). Butter a 12-inch round cast iron skillet or a small casserole dish (such as a 9×9 inch dish) and set it aside for later use.
2. Roast the Brussels Sprouts: Toss the halved Brussels sprouts with oil, then spread them evenly on a parchment-lined baking sheet. Sprinkle with half of the salt (1/2 tsp) and pepper (1/2 tsp). Roast in the oven for 12 minutes until tender and slightly caramelized. Remove and let cool for 5 minutes.
3. Prepare the Cheese Mixture: In a large bowl, combine the heavy cream, minced garlic, Italian seasoning, 3/4 cup of Parmesan cheese, 1 cup of mozzarella cheese, and the remaining salt (1/2 tsp) and pepper (1/2 tsp). Mix thoroughly.
4. Combine and Assemble: Fold the roasted Brussels sprouts into the cheese mixture. Pour this combined mixture into the buttered skillet or casserole dish. Evenly sprinkle the remaining Parmesan cheese (1/4 cup) and mozzarella cheese (1/2 cup) on top.
5. Bake the Casserole: Bake the casserole in the preheated oven for 25 to 30 minutes until it is bubbly and the edges are golden brown.
6. Rest and Serve: Allow the casserole to rest for 5 minutes after baking to set. Serve immediately and enjoy your cheesy, creamy Brussels sprout casserole!

Notes

• Make sure not to overcook the Brussels sprouts during roasting; they should be tender but still hold their shape.
• You can substitute Asiago cheese for Parmesan if preferred for a slightly different flavor.
• For a nuttier flavor, consider adding toasted breadcrumbs on top before baking.
• This casserole is best served fresh but can be stored covered in the refrigerator for up to 2 days.
• Reheat gently in the oven to maintain the cheesy texture.

Keywords: Brussels sprout casserole, cheesy side dish, baked Brussels sprouts, vegetarian casserole, holiday side dish