Creamy and Cheesy Brussels Sprout Casserole

This Brussels Sprout Casserole is comfort food with a touch of sophistication. Tender Brussels sprouts are coated in a rich, creamy sauce, then baked until bubbly with a golden cheesy crust. It’s the perfect side dish for holiday dinners or weeknight meals. If you’re looking for a way to make Brussels sprouts irresistible, this easy recipe delivers creamy texture, savory depth, and plenty of flavor.

Why You’ll Love This Recipe

• Comforting & creamy: Every bite delivers rich, cheesy flavor balanced with tender roasted Brussels sprouts.
• Crowd-pleasing: Even picky eaters will enjoy this vegetable-packed dish.
• Perfect for holidays: Ideal for Thanksgiving, Christmas, or any special occasion.
• Make-ahead friendly: Assemble it early and bake right before serving.
• Customizable: Add mushrooms, onions, or breadcrumbs for a twist.

Ingredients

• 1½ pounds Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1½ cups milk
• ½ cup heavy cream
• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon nutmeg (optional)
• ½ cup breadcrumbs (optional topping)

Step-by-Step Instructions

1. Preheat oven to 375°F (190°C). Grease a medium baking dish and set aside.
2. Prepare the Brussels sprouts. Trim the ends, remove outer leaves, and slice them in half. Blanch in boiling water for 3–4 minutes, then drain and pat dry.
3. Sauté the aromatics. In a large skillet, heat olive oil over medium heat. Add onion and cook for 3–4 minutes until soft. Stir in garlic and cook 30 seconds more.
4. Make the creamy sauce. Add butter to the skillet. Once melted, sprinkle in the flour and whisk for 1 minute. Slowly pour in milk and cream, stirring constantly until the sauce thickens.
5. Add the cheese. Stir in cheddar, Parmesan, salt, pepper, and nutmeg. Mix until smooth and creamy.
6. Combine and layer. Add the Brussels sprouts to the sauce and stir until well coated. Transfer everything to the prepared baking dish.
7. Top and bake. Sprinkle with breadcrumbs (if using) and extra cheese. Bake uncovered for 20–25 minutes until golden and bubbly.
8. Serve hot. Let cool slightly before serving. The sauce will thicken as it rests.

Tips & Variations

• Use fresh or frozen Brussels sprouts: If using frozen, thaw and drain them before cooking.
• Add more texture: Mix crushed crackers or fried onions into the breadcrumb topping.
• Try other cheeses: Swap cheddar for Gruyère, mozzarella, or gouda.
• Make it vegetarian: It already is! But for a vegan option, use dairy-free butter, plant-based milk, and vegan cheese.
• Add crunch: Toast the breadcrumbs with butter before topping for a crisp finish.

Storage & Freezer Instructions

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Reheat: Warm individual portions in the microwave or bake at 350°F (175°C) for 10–12 minutes.
• Freeze: Cool completely, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight and reheat before serving.

Serving & Pairing Ideas

• Roasted chicken or turkey for a hearty dinner
• Mashed potatoes or wild rice for a comforting side spread
• Fresh green salad with lemon vinaigrette to balance the richness
• Garlic bread for a family-style meal

Frequently Asked Questions

Can I make Brussels Sprout Casserole ahead of time?

Yes! Assemble the casserole (without baking) up to one day in advance, cover tightly, and refrigerate. Bake it just before serving for the best texture and flavor.

How can I make the sauce thicker?

If your sauce feels too thin, simmer it a few extra minutes before mixing in the cheese. You can also add a teaspoon more flour when making the roux for a thicker consistency.

Can I add bacon or meat?

While this recipe is delicious vegetarian, you can stir in sautéed mushrooms for a savory depth or cooked chicken pieces for extra protein.

What can I substitute for heavy cream?

Half-and-half or whole milk works fine. For a lighter version, try unsweetened almond milk thickened with a teaspoon of cornstarch.

Ready to Make It?

Once you taste this Brussels Sprout Casserole, it’ll become a regular side on your dinner rotation. Creamy, savory, and full of flavor, it transforms humble Brussels sprouts into a dish worthy of any occasion.
Save it on Pinterest, share it with friends, and serve it alongside your favorite entrées for a complete comforting meal.

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