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Cheesy Brussels Sprouts Casserole Recipe

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This Cheesy Brussels Sprout Casserole is a delightful side dish that combines tender roasted Brussels sprouts with a creamy, garlicky cheese sauce. Perfectly baked to create a bubbly, golden crust, this casserole offers a rich and comforting way to enjoy this nutritious vegetable.

Ingredients

Brussels Sprouts

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

Casserole Mixture

  • 1 cup heavy cream
  • 4 cloves garlic (minced)
  • 1 tablespoon Italian seasoning
  • 1 cup shredded parmesan cheese (or asiago, divided)
  • 1 1/2 cups shredded mozzarella cheese (divided)

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 400°F. Butter a 12-inch round cast iron skillet or a small casserole dish (such as a 9×9) and set it aside.
  2. Roast Brussels Sprouts: Toss the halved Brussels sprouts with the oil, then arrange them on a baking sheet lined with parchment paper. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon freshly cracked black pepper. Roast in the oven for 12 minutes, then remove and let cool for 5 minutes.
  3. Mix Casserole Ingredients: In a large bowl, combine the heavy cream, minced garlic, Italian seasoning, 3/4 cup parmesan cheese, 1 cup mozzarella cheese, along with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix well.
  4. Combine and Assemble: Fold the roasted Brussels sprouts into the cream and cheese mixture. Pour the mixture into the prepared skillet or casserole dish. Sprinkle the remaining cheeses (1/4 cup parmesan and 1/2 cup mozzarella) evenly over the top.
  5. Bake and Serve: Bake the casserole for 25 to 30 minutes, until the mixture is bubbly and the edges are golden brown. Let the casserole rest for 5 minutes before serving to allow it to set and cool slightly.

Notes

  • For a nutty flavor twist, substitute asiago cheese instead of parmesan.
  • Be sure not to overcook the Brussels sprouts during roasting to maintain their texture.
  • This casserole can be prepared ahead of time and baked just before serving.
  • To make it lighter, consider substituting half-and-half for heavy cream, though the texture will be less rich.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispness.

Find it online: https://lauracooks.com/cheesy-brussels-sprouts-casserole-recipe/