Cheesy Brussel Sprout Casserole Recipe

Introduction

This Cheesy Brussels Sprout Casserole is a comforting and flavorful side dish perfect for any occasion. Roasted Brussels sprouts are combined with creamy cheese sauce and baked until bubbly and golden. It’s a great way to enjoy a classic vegetable with a rich, 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 1/2 cups shredded mozzarella cheese (divided)

Instructions

1. Step 1: Preheat oven to 400°F. Butter a 12-inch round cast iron skillet or a 9×9-inch casserole dish and set aside.
2. Step 2: Toss the Brussels sprouts with oil and spread on a parchment-lined baking sheet. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Roast for 12 minutes, then remove and let cool for 5 minutes.
3. Step 3: In a large bowl, combine heavy cream, minced garlic, Italian seasoning, 3/4 cup parmesan cheese, 1 cup mozzarella cheese, and the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper.
4. Step 4: Gently fold the roasted Brussels sprouts into the cream mixture. Pour everything into the prepared skillet or casserole dish. Sprinkle the top with the remaining 1/4 cup parmesan and 1/2 cup mozzarella cheese.
5. Step 5: Bake for 25 to 30 minutes until the casserole is bubbly and the edges are browned. Let rest for 5 minutes before serving.

Tips & Variations

• For extra crunch, sprinkle toasted breadcrumbs on top before baking.
• Substitute asiago cheese for parmesan for a sharper flavor.
• Add cooked bacon bits or caramelized onions for added depth.
• Use half-and-half instead of heavy cream for a lighter version, though the casserole will be less rich.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to preserve the crispy top. Avoid microwaving to keep texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Fresh Brussels sprouts work best to maintain texture, but you can use thawed frozen ones. Be sure to dry them well and reduce the roasting time slightly to avoid sogginess.

Is this casserole suitable for meal prep?

Yes, you can prepare the casserole ahead, assemble it, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the bake time if baking from cold.

Cheesy Brussel Sprout Casserole Recipe

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★★★★★

4.5 from 129 reviews

This Cheesy Brussels Sprout Casserole combines roasted Brussels sprouts with a creamy, garlicky cheese sauce made from heavy cream, parmesan, and mozzarella. Baked until bubbly and golden, it’s a perfect comforting side dish that highlights the natural sweetness and nutty flavor of Brussels sprouts, balanced with Italian seasoning and garlic for a deliciously savory twist.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables

• 3 cups Brussels sprouts (bottoms removed and halved)

Seasonings & Oils

• 1 tablespoon oil
• 1 teaspoon salt (divided)
• 1 teaspoon freshly cracked black pepper (divided)
• 1 tablespoon Italian seasoning
• 4 cloves garlic (minced)

Dairy & Cheese

• 1 cup heavy cream
• 1 cup shredded parmesan cheese (or asiago, divided)
• 1 1/2 cups shredded mozzarella cheese (divided)

Instructions

1. Preheat and prepare dish: Preheat oven to 400°F (200°C). Butter a 12-inch round cast iron skillet or a small casserole dish (such as 9×9 inch) and set aside.
2. Roast Brussels sprouts: Toss Brussels sprouts with oil, then arrange them evenly on a baking sheet lined with parchment paper. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon freshly cracked black pepper. Roast in the oven for 12 minutes. Remove and let cool for 5 minutes.
3. Mix cheese sauce: In a large mixing bowl, combine heavy cream, minced garlic, Italian seasoning, 3/4 cup of shredded parmesan cheese, 1 cup mozzarella cheese, and the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper.
4. Combine and assemble casserole: Gently fold the roasted Brussels sprouts into the cheese mixture until well coated. Pour the mixture into the prepared skillet or casserole dish. Evenly sprinkle the remaining 1/4 cup parmesan and 1/2 cup mozzarella cheese over the top.
5. Bake and serve: Bake the casserole in the preheated oven for 25 to 30 minutes until bubbly and the edges are nicely browned. Remove from oven, let rest for 5 minutes, then serve immediately.

Notes

• Make sure to halve the Brussels sprouts evenly to ensure they roast uniformly.
• Using a cast iron skillet adds a nice rustic presentation and helps in even baking, but a casserole dish will work just as well.
• For a slight twist, try substituting asiago cheese for parmesan for a different flavor profile.
• The casserole can be prepared ahead of time and baked just before serving.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven to maintain crispness.

Keywords: Brussels sprouts, casserole, cheesy, roasted vegetables, side dish, comfort food, baked, easy recipe