Cheesy Brussel Sprout Casserole Recipe

Introduction

This Cheesy Brussel Sprout Casserole is a creamy, garlicky side dish baked until golden and bubbly. Roasted Brussels sprouts are folded into a rich parmesan and mozzarella sauce, creating a cozy comfort-food vegetable dish that’s perfect for holidays, weeknights, or anytime you want to make sprouts a family favorite.

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

Instructions

1. Step 1: Preheat the oven to 400°F. Butter a 12-inch cast iron skillet or a 9×9 casserole dish and set aside.
2. Step 2: Toss Brussels sprouts with oil and arrange them on a parchment-lined baking sheet. Sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Roast for 12 minutes, then remove from oven and let cool for 5 minutes.
3. Step 3: In a large bowl, combine heavy cream, minced garlic, Italian seasoning, ¾ cup parmesan, 1 cup mozzarella, and the remaining ½ teaspoon salt and ½ teaspoon pepper.
4. Step 4: Fold the roasted Brussels sprouts into the cream mixture until evenly coated.
5. Step 5: Pour the mixture into the prepared skillet or casserole dish. Sprinkle with the remaining ¼ cup parmesan and ½ cup mozzarella.
6. Step 6: Bake for 25–30 minutes, until the casserole is bubbly and golden brown on top.
7. Step 7: Let rest for 5 minutes before serving. Serve warm.

Tips & Variations

• For extra browning, broil the casserole for 1–2 minutes at the end—watch it closely to prevent burning.
• Use freshly shredded cheese instead of pre-shredded for smoother melting.
• You can assemble the casserole up to 24 hours in advance and bake it when ready.

Storage

Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in the oven or microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this casserole?

Fresh Brussels sprouts are best for roasting and texture, but if you use frozen, thaw and drain them well before proceeding to avoid excess moisture.

Can I substitute other cheeses in this recipe?

Yes, you can use asiago or a mild cheddar instead of parmesan, and any good melting cheese like Monterey Jack or provolone in place of mozzarella.

Cheesy Brussel Sprout Casserole Recipe

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★★★★★

4.4 from 99 reviews

• Author: Lana
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

This Cheesy Brussel Sprout Casserole is a creamy, garlicky side dish featuring roasted Brussels sprouts folded into a rich parmesan and mozzarella sauce then baked until golden and bubbly. It’s a cozy and comforting vegetable dish perfect for holidays or weeknights, turning everyday sprouts into a crowd-pleasing favorite.

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Ingredients

Scale 1x2x3x

Brussels Sprouts

• 3 cups Brussels sprouts, bottoms removed and halved
• 1 tablespoon oil
• 1 teaspoon salt, divided
• 1 teaspoon freshly cracked black pepper, divided

Sauce and Cheese

• 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

1. Preheat and Prepare: Preheat your oven to 400°F and butter a 12-inch cast iron skillet or a 9×9 casserole dish, then set it aside.
2. Roast Brussels Sprouts: Toss the Brussels sprouts with oil and spread them on a parchment-lined baking sheet. Sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Roast in the oven for 12 minutes. Remove and let cool for 5 minutes.
3. Mix Cream Sauce: In a large bowl, combine heavy cream, minced garlic, Italian seasoning, ¾ cup parmesan, 1 cup mozzarella, and the remaining ½ teaspoon salt and ½ teaspoon pepper. Stir well to create a creamy sauce.
4. Combine and Transfer: Gently fold the roasted Brussels sprouts into the cream mixture until they are evenly coated. Pour the mixture into the prepared skillet or casserole dish.
5. Add Topping and Bake: Sprinkle the remaining ¼ cup parmesan and ½ cup mozzarella evenly over the top. Bake for 25–30 minutes until the casserole is bubbly and golden brown on top.
6. Rest and Serve: Let the casserole rest for 5 minutes before serving. Serve warm and enjoy!

Notes

• For extra browning, broil for 1–2 minutes at the end but watch closely to prevent burning.
• Freshly shredded cheese melts smoother than pre-shredded cheese.
• This casserole can be assembled up to 24 hours ahead and baked when ready.
• Store leftovers in an airtight container in the refrigerator for 3–4 days.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: Cheesy Brussel Sprout Casserole, roasted Brussels sprouts, cheesy vegetable casserole, creamy vegetable bake, holiday side dish