This creamy Brussels Sprout Casserole is packed with tender sprouts coated in a creamy, cheesy and garlicky sauce for the best flavor combo! Perfect for weeknights or holidays, this comforting side dish is always sure to impress.
I make these cheesy sprouts every year for Thanksgiving – and sometimes Christmas, too! Honestly, this has become my most requested side dish recipe year after year. Thankfully, they’re pretty effortless to make and always turn out super creamy, rich, and decadent.
As of 3/10/24, this recipe has been updated to do a quick pre-roasting of the Brussels 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. 😉
What Makes This Creamy Brussels Sprout Casserole So Good?
- Creamy and Cheesy: Loaded with melted mozzarella, parmesan, and heavy cream, every bite is gooey and so satisfying!
- Crowd Pleaser: Even those skeptical about Brussels sprouts will find themselves reaching for seconds.
- Simple To Make: Even for first time cooks, the steps in this recipe are super easy to follow!
- Perfect For Holidays: Prepare it in advance and bake when ready, making it ideal for entertaining.
Key Ingredients
Made with simple ingredients, I love how budget friendly this recipe is. Bonus: It’s also gluten free and low carb! Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Brussels Sprouts: Cut off the bottoms and slice them in half. If they’re really big, quarter them so they are all similar in size to 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, and Swiss cheese are good options too. Use a mix of them if you want!
How to Make Creamy Brussels Sprout Casserole
Creamy, cheesy, nutrient dense and easy to make? Yes, please! Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.
- Pre-Roast: Mix the sprouts with oil and spread on a baking sheet. Sprinkle with salt and pepper. Roast, then let cool at room temperature for a few minutes.
- Toss: Mix together the heavy cream, garlic, Italian seasoning, 3/4 cup parmesan cheese, 1 cup mozzarella cheese, and some salt and pepper. Toss in the roasted sprouts.
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- Assemble: Pour the cheesy sprouts into the skillet (or casserole dish). Sprinkle the remaining cheeses on top.
- Bake: Bake until the casserole is bubbly and edges are browned. 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.
Chef’s Tips & Variations
- Pre-Roast or Not: While this recipe originally skipped pre-roasting the Brussels, this extra step will ensure they are soft and tender. You can skip it, just make sure your sprouts are not too big so they have time to cook through. You can also speed it up by using a microwave to pre-soften the sprouts.
- Top with Breadcrumbs: For a crispy topping, sprinkle panko breadcrumbs mixed with melted butter over the cheese before baking.
- Add Mushrooms or Onions: Roasted mushrooms or caramelized onions can be added for a touch of sweetness and depth to enhance the umami flavors.
- Add Bacon or Pancetta: For a smoky flavor, incorporate cooked bacon bits or crispy pancetta into the casserole before baking or sprinkle on top when serving.
What To Serve with Brussels Sprout Casserole?
- Chicken: Serve alongside my favorite baked chicken recipe or this southern chicken fried chicken.
- Beef: This copycat Cracker Barrel meatloaf recipe is perfect with these creamy sprouts.
- Seafood: Try it with crispy fried salmon patties or this easy air fryer salmon recipe ready in just 10 minutes!
- Holidays: It’s great served alongside your Thanksgiving turkey or crockpot ham with a few more vegetable casseroles, like my best green bean casserole.
Prepare Casserole in Advance
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.
Creamy Brussels Sprout Casserole
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
- Store: Store leftover casserole in an airtight container in the refrigerator for up to 4 days.
- Reheat: For best results, reheat individual portions in the microwave for 30 to 45 seconds, or warm the entire dish in a 350°F oven for 10 to 15 minutes, until heated through. Add a splash of heavy cream if it seems dry.
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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.