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 more in things like this recipe.
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 so many delicious ingredients in it, cream, cheese, brussel sprouts, etc. All the stuff that makes it an easy but hearty side dish.
We have come to really appreciate this recipe and serve it at many family gatherings, and we never have any left.
So if you are a fan of brussel sprouts and need a new way to use them, you have to try my Brussel Sprout Casserole.
Some of my other favorite side dish recipes that we have on our site include: Candied Sweet Potatoes, Crockpot Ranch Mushrooms and Jalapeno Honey Cornbread Casserole.
WHY THIS RECIPE WORKS:
- With minimal ingredients this recipe whips up fast!
- You can add to this dish as you like some of your other favorite toppings like bacon or other veggies.
- Easily double this recipe to serve more people.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Unsalted butter
Brussel sprouts
Garlic
Kosher salt
Black pepper
All-purpose flour
Heavy cream
Mozzarella cheese
Fresh parsley, optional
HOW TO MAKE BRUSSEL SPROUT CASSEROLE, STEP BY STEP:
- Preheat the oven to 375 degrees F. Spray a 9-inch round or square baking dish with non-stick 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 ½ 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.
HOW DO I DOUBLE THIS RECIPE?
You will do the same instructions as called for in the recipe, but you will want to bake in a 9×13-inch pan or a 3 quart baking dish.
CAN I USE FROZEN BRUSSEL SPROUTS?
I do not recommend using frozen brussel sprouts for this recipe. There are too much water in frozen brussel sprouts.
If you use the frozen ones, the casserole can become liquidy and that is not the texture that we are going for.
Fresh brussel sprouts are the best to use in this Brussel Sprout Casserole.
DO I HAVE TO USE HEAVY CREAM?
No, if you wish to go a little lighter for this recipe then you can substitute the heavy cream with milk or half & half.
WHAT CAN I SERVE WITH A BRUSSEL SPROUT CASSEROLE?
There are so many things that will go amazingly well with this recipe, some of our favorites include:
- Roasted Turkey
- Mashed Potatoes
- Dinner Rolls
- Chicken
- Steak
- Ham
- Pasta
There is so many things that you can serve with this dish, just pick what you think will compliment it and make that.
HOW TO STORE:
To store place in a airtight container in the refrigerator where it will keep for up to 4-5 days.
This can also be frozen, freezer container where it will keep for up to 2-3 months.
To defrost remove to the refrigerator until thawed, the brussel sprouts may become a little soggy, but that is fine,.
To reheat, place in the oven at 350 degrees F until heated through or in the microwave until heated through.
TIPS AND TRICKS:
- You can easily double this recipe to serve large crowds.
- This can be frozen, 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.
- Switch up your cheese for a different flavor.
- If you want you can also swap out heavy cream for half and half or milk.
- Make sure that you are using fresh brussel sprouts and not frozen.
Want a deliciously easy side dish for holidays or just because? Then you have to whip up this Brussel Sprout Casserole!
If you like this recipe you might also like:
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
Ingredients
- 4 Tablespoons unsalted butter divided
- 1 pound fresh brussel sprouts stems trimmed, cut in half lengthwise
- 2 cloves garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 Tablespoons all-purpose flour
- 1 ½ cups heavy cream
- 1 ½ cups shredded mozzarella cheese divided
- 1 Tablespoons fresh parsley fine chop, garnish, optional
Instructions
- Preheat the oven to 375 degrees F. Spray a 9-inch round or square baking dish with non-stick 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 ½ 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.
Notes
- You can easily double this recipe to serve large crowds.
- This can be frozen, 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.
- Switch up your cheese for a different flavor.
- If you want you can also swap out heavy cream for half and half or milk.
- Make sure that you are using fresh brussel sprouts and not frozen.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
ORIGINALLY PUBLISHED OCTOBER, 2020
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