If you want a minimal ingredient, tasty and delicious side dish for the holidays this Brussel Sprout Casserole is exactly what you’ve been looking for.
I’ve come to really enjoy Brussel Sprouts over the years. I never used to really appreciate them until I started eating them other than just plain by themselves.
There are so many different ways that you can make them and they literally taste absolutely amazing. Some people love them on their own but I love them in things.
Some off my favorite recipes using Brussel Sprouts include Grandma’s Roasted Brussel Sprouts, Cheesy Brussels Sprouts Dip and Easy Kielbasa, Pierogi and Brussel Sprout Sheet Pan Dinner.
But this Brussel Sprout Casserole is one of my favorites hands down, it is quick and easy and everyone that I’ve made it for has always loved it, including those leary on the sprouts.
It has all my favorite ingredients in it, cream, cheese, etc. All the stuff that makes it really creamy, cheesy and absolutely delicious!
WHY THIS RECIPE WORKS:
- With minimal ingredients this recipe whips up fast!
- This can be turned into low carb/keto.
- You can add to this dish as you like some of your other favorite toppings like bacon or other veggies.
Since Thanksgiving is fast approaching, well Christmas as well I waned to share this Brussel Sprout Casserole with you for a delicious side dish you can use at the dinner table.
HOW TO MAKE BRUSSEL SPROUT CASSEROLE, STEP BY STEP:
- Place two tablespoons of the butter into a large skillet over medium heat. Add the Brussel sprouts and sear, tossing occasionally, for about 5 minutes. We are only lookingfor a light char, not cooking all the way through. Place the Brussel sprouts into the baking dish, set aside.
- Add the remaining butter to the skillet over medium-low heat, once melted, add the garlic and cook until fragrant, stirring constantly, 30 seconds. Add the salt, pepper, and flour to the skillet, whisk to combine, cook for 2 minutes. Slowly pour in the heavy cream,whisking constantly to avoid lumps. Cook until thickened, about 1 minute. Take off the heat and add 1⁄2 cup of the cheese, whisk in to combine and melt in the sauce.
- Pour the sauce on top of the brussel sprouts.
- Top with the remaining cheese. Bake for 25-30 minutes at 375 degrees F until bubbly and the cheese is golden brown on top. Garnish with optional parsley and serve.
See how easy that is to make? This is why we love this dish so much! It is full of flavor but is super simple to whip up and doesn’t take that long to bake either.
This can be on the table from start to finish in about 40 minutes which is the perfect time for me and makes really the perfect side dish not only for your holiday spread but anything.
HOW TO MAKE THIS KETO/LOW CARB:
The majority of the ingredients in this Brussel Sprout Casserole are Keto and Low Carb Friendly besides the flour.
You can easily replace the flour in this recipe with the following, almond flour, coconut flour or flax meal. Or you can leave it out completely, it will just be a little more loose and creamy.
But there is nothing wrong with creamy either, the flour amount in here is so little that it is mainly used to thicken up the sauce, so you can choose to omit it or use one of the substitutes above!
HOW TO STORE:
This dish needs to be refrigerated as it contains milk based products. To store place in a air tight container or ziptop bag and place in the refrigerator where it will be good 4-5 days.
This can also be frozen, you can assemble this recipe to freeze for later by placing in a freeze safe baking dish and then bake right out of the freezer, same temperature but a bit longer.
You can also defrost in the refrigerator and bake from there at the same temp and time as listed in the recipe card. This will last in the freezer for up to 3 months.
You can also freeze leftovers after baking in a freezer safe bag and reheat in the microwave.
This Brussel Sprout Casserole is really a delicious dish that you have to give a chance, I was never a fan of sprouts before but I have come to love them.
If you are on the fence, try this casserole and it may just change your mind on how you really think of them! They are a good food for you and can be made several ways as listed above.
TIPS AND TRICKS:
- You can easily double this recipe to serve large crowds.
- This can be made Keto/Low Carb friendly, see my tips above.
- You can freeze this casserole baked or unbaked, again see my tips above.
- Add some of your other favorite add ins to this, bacon would be a good one and we add it a lot to this dish.
- You can use any cheese that you like in this dish.
- If you want you can also swap out heavy cream for half and half.
If you want a deliciously easy side dish then you have to whip up this Brussel Sprout Casserole! It’s tasty, cheesy, creamy and all around good.
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If you’ve tried this BRUSSEL SPROUT CASSEROLE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Brussel Sprout Casserole
- 4 Tbs unsalted butter divided
- 1 lb fresh brussel sprouts stems trimmed, cut in half lengthwise
- 2 cloves garlic minced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 Tbs all-purpose flour sub almond flour or coconut flour for Keto friendly
- 1 1/2 cups heavy cream
- 1 1/2 cups shredded mozzarella cheese divided
- 1 Tbs fresh parsley fine chop, garnish, optional
- Preheat the oven to 375°F.
- Spray a 9-inch baking dish with cooking spray, set aside.
- Place two tablespoons of the butter into a large skillet over medium heat. Add the brussel sprouts and sear, tossing occasionally, for about 5 minutes. We are only looking for a light char, not cooking all the way through.
- Place the Brussel sprouts into the baking dish, set aside.
- Add the remaining butter to the skillet over medium-low heat, once melted, add the garlic and cook until fragrant, stirring constantly, 30 seconds.
- Add the salt, pepper, and flour to the skillet, whisk to combine, cook for 2 minutes. Slowly pour in the heavy cream,
- whisking constantly to avoid lumps. Cook until thickened, about 1 minute.
- Take off the heat and add 1⁄2 cup of the cheese, whisk in to combine and melt in the sauce.
- Pour the sauce on top of the brussel sprouts. Top with the remaining cheese.
- Bake for 25-30 minutes until bubbly and the cheese is golden brown on top. Garnish with optional parsley, serve.
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