This Brussel Sprout Casserole features tender sprouts coated in a creamy, cheesy and garlicky sauce. Perfect for both weeknights and holidays, this comforting side dish is always sure to impress!
Recipe Rundown: What To Know
- Crowd Pleaser: I’ve converted quite a few spout haters with this casserole!
- Cheesy Goodness: Loaded with melted mozzarella and parmesan cheese.
- Simple To Make: The steps are quick and easy to follow!
- Perfect For Holidays: A festive addition to Thanksgiving or Christmas.
- Make-Ahead Friendly: Prepare it in advance and bake when ready.
- Low-Carb & Gluten Free: Great for those on limited diets.
Think you don’t like Brussels sprouts? This creamy, cheesy brussel sprout casserole will change your mind in one bite! It is one of our favorite — and most requested — side dish recipes year after year. It is so comforting and packs in a ton of flavor with just a few simple ingredients.
Recipe Update: As of 3/10/24, this recipe has been updated to do a quick pre-roasting of the sprouts before adding them to the casserole. Some readers were having issues with their sprouts still being a little undercooked, so we retested and updated the recipe to solve that problem! You can skip this step if you prefer, just make sure your sprouts are cut into small pieces so they cook through.
“This brussel sprout casserole is a must-make if you’re on the fence about Brussels sprouts! The creamy cheese sauce will totally convert even the biggest skeptics. The last time we made this, we added the crispy breadcrumb topping and it took it to a whole new level. We have tested it with both fresh and frozen sprouts… Fresh worked best, but frozen is a good backup in a pinch if you dry them well.” — Victoria, home cook with a love for comfort food.
Key Ingredient Notes
Made with simple ingredients, I love how budget friendly this casserole is to make. Below you will find helpful notes and substitutions for a few key ingredients. Visit the printable recipe card below for ingredient amounts.
- Brussels Sprouts: I highly recommend using fresh brussels sprouts as they will have the best texture once baked in the casserole. Rinse them and then dry them well with a towel. Cut off the bottoms and slice them in half. If they’re really big, quarter them so they are all similar in size so they will cook evenly.
- Heavy Cream: Heavy cream creates the best final creamy texture, but you can also use half-and-half or even some store-bought or homemade Alfredo sauce.
- Garlic: Nothing beats freshly minced garlic and the robust flavor it adds. However, you can substitute it for 1 teaspoon of garlic powder in a pinch.
- Parmesan Cheese: Freshly shredded will give you the best flavor and consistency.
- Mozzarella Cheese: Provolone, Muenster, cheddar, Gruyere, smoked gouda, and Swiss cheese are also all good options. Use a mix of them if you want!
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Tips For Making This Brussel Sprout Casserole
Move over green bean casserole — there’s a new holiday side dish in town, and it’s absolutely irresistible. Thankfully it’s also super simple to toss together!
While this recipe originally skipped pre-roasting the Brussels, this extra step will ensure they are soft and tender. You can also follow my directions for sautéed Brussels sprouts in a skillet, cooking them just until they start too often. Or speed it up by using a microwave to pre-soften the sprouts instead.
Below is a quick recipe overview — scroll down to the printable recipe card for full instructions.
To get that beautiful golden brown topping, bake the casserole uncovered. If it browns too quickly, you can tent it with foil halfway through. If you want to crisp or brown the top of the casserole a little more, feel free to pop it under the broiler for a few seconds.
After baking, let the casserole sit for 5 to 10 minutes. This will help the sauce to settle and thicken slightly before scooping!
Frequently Asked Questions
Absolutely! Assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. When ready to bake, let casserole sit at room temperature for 15 minutes uncovered, then bake as directed.
Yes! For a crispy topping, mix 1/2 cup of panko breadcrumbs with 1–2 tablespoons of melted butter or olive oil, a pinch of salt, and optionally a tablespoon of grated parmesan cheese for extra flavor. Sprinkle the mixture evenly over the cheese layer before baking.
Oh yes, we do this often! You can mix in cooked bacon bits or crispy pancetta into the casserole before baking or sprinkle on top when serving.
Yes, roasted mushrooms or caramelized onions can be stirred into the casserole mixture before baking. I recommend finely dicing them so they don’t overwhelm the over flavors.
For a weeknight, try it with my favorite baked chicken recipe or this copycat Cracker Barrel meatloaf recipe. For the holidays, it’s great served alongside your Thanksgiving turkey or crockpot ham.
Cheesy Brussel Sprout Casserole Recipe
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
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Instructions
- Preheat oven to 400°F. Butter a 12-inch round cast iron skillet or a small casserole dish (like a 9×9), set aside.
- Toss Brussels sprouts with oil and arrange on a baking sheet lined with parchment paper. Sprinkle 1/2 tsp salt and 1/2 tsp pepper over the sprouts. Roast in the oven for 12 minutes. Remove from the oven and set aside to cool for 5 minutes.
- In a large bowl, combine the heavy cream, garlic, Italian seasoning, 3/4 cup parmesan cheese, 1 cup mozzarella cheese, and renaming 1/2 tsp salt and 1/2 tsp pepper.
- Fold in the Brussels sprouts and pour mixture into the prepared skillet/casserole dish. Sprinkle the remaining cheeses (1/4 teaspoon parmesan and 1/2 cup mozzarella) over the top of the casserole.
- Bake for 25 to 30 minutes, until bubbly and edges are browned. Let rest for 5 minutes and then serve immediately!
Notes
Video
Nutrition
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More Must-Make Creamy Vegetable Recipes To Try
- This ultra-creamy, steakhouse-style creamed spinach comes together in just 20 minutes. Want it in a casserole instead? Try this spinach casserole!
- This ultra-creamy mashed cauliflower blends herbed goat cheese and cream cheese for a low-carb side that rivals my creamy make ahead mashed potatoes.
- Sweet, smoky, and ultra-creamy — this creamed corn recipe with crispy bacon is always a hit. For the holidays, try this easy jiffy corn casserole instead.
- Fresh green beans are smothered in a creamy homemade cheese sauce in this cheesy green bean casserole. This cauliflower mac and cheese is also a crowd favorite!
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Delicious! Made with parmasan and Swiss, looking forward to trying with other cheeses! Thanks for sharing recipe!!
Can you use fresh mozzarella?
Sure!
I like my brussels Sprouts well done so I steam them for about 10 minutes before I combine everything. Love this recipe!
These were absolutely the best way to have your Brussel Sprouts. Delious.
Love your style
Turned out good but I’m not sure about the mozzarella instead a different type of cheese maybe Swiss.
made this last night with no modifications and it was amazing!
This is now a weekly item on our dinner menu!!! I use a Asiago, Romano, Parmessan cheese blend a little Mozzarella and added bacon bits and a jalapeño Colby jack cheese. It is sooo good!!! Thank you for the recipe!
1
Can I make this the night before, then bake?
Yes! Just store it wrapped in the fridge until you’re ready to bake it.
I will be trying this. What about adding a little panko/butter topping?
That sounds delicious to me! I came up with this dish while I was low carb, but a crispy breadcrumb topping would be delicious. 🙂
May I use Guyere cheese instead of mozzarella?
Sure!
I am allergic to heavy cream and half and half. Can I use whole milk instead?? Would love to try this
I wouldn’t recommend milk unless you thicken it somehow!
Can you use frozen brussel sprouts
I wouldn’t recommend it because they hold more water and would make it soup-y.
This recipe was delicious. I added jalepeno from my garden and bacon bits. I will make this again!
Since you said it three times, I have to ask – how can you prep that many Brussels sprouts, AND all the other ingredients in 5 minutes??? It takes me at least 5-10 minutes to chop a bag of Brussels, removing bottoms, peeling off dirty outer leaves, and chopping in half. Do you have a magical Brussels prep hack? Please share your secrets! 🙂
Awesome job. Made brussel sprout casserole and low carb bagels. Off the chart!
Made this tonight for probably the 20th time. It’s a favorite and we make it weekly…and sometimes twice a week. Thanks for this killer recipe, it helps us stay keto!
It was bad. Cheese and milk separated. Still edible but not creamy component I was looking for.
The sprouts did not cook enough. I would precook next time.
I fixed this and it had delicious flavor but most of Brussel sprouts were hard? Are they supposed be! Thanks
No, they should not be hard. Were your brussel sprouts extra large? Next time I’d bake it a little longer.