Cheesy Brussel Sprout Casserole

Let’s be real for a second. Getting the whole family to agree on a vegetable side dish can feel like an Olympic sport. Usually, there’s always someone picking around the greens on their plate. But this Brussel Sprout Casserole? It’s a total game-changer. I’ve personally watched lifelong sprout-haters scrape their plates clean and ask if there’s any left in the pan.

It’s incredibly rich, wonderfully cheesy, and has that perfect garlicky kick that makes your kitchen smell like an absolute dream while it bakes. Whether you’re throwing together a quick weeknight dinner or looking for a show-stopping side for Thanksgiving or Christmas, this is the recipe you’ll want in your back pocket. Say goodbye to the mushy, bitter sprouts of our childhoods. We’re bathing these little green gems in heavy cream, tossing them with a mountain of cheese, and baking them until they’re bubbly and golden brown. Trust me, you’re going to fall head over heels for this one.

What Is Brussel Sprout Casserole?

If you’ve never had a Brussel Sprout Casserole before, you’re in for a massive treat. Think of it as the cooler, much more flavorful cousin of the traditional holiday green bean casserole. Instead of using canned soups and mushy veggies, we’re using fresh, crisp Brussels sprouts that get a quick pre-roast in the oven. That little roasting step brings out their natural sweetness and makes sure they have the perfect tender bite.

Once they’re beautifully roasted, they get folded right into a luxurious, from-scratch cream sauce made with heavy cream, minced garlic, Italian seasoning, and a whole lot of mozzarella and parmesan cheese. The whole mixture gets transferred to a baking dish, topped with even more cheese, and baked until the edges get crispy and the center turns into a molten pool of cheesy goodness. It’s basically pure comfort food in a skillet, and the fact that it happens to be naturally gluten-free and low-carb is just a happy little bonus!

How to Make Brussel Sprout Casserole

Quick Overview

Don’t let the idea of making a casserole from scratch intimidate you. This process is incredibly straightforward. We’re basically going to halve our sprouts, give them a quick roast so they get nice and tender, and then toss them in a big bowl with our cream and cheese mixture. Pour it all into a baking dish, add a generous sprinkle of extra cheese on top, and let the oven do the heavy lifting. The hardest part is honestly just waiting for it to cool down enough so you don’t burn your mouth on the bubbly cheese!

Ingredients

Here’s what you’ll need to grab from the store to make this cheesy magic happen:

• Brussels sprouts: 3 cups, fresh. Make sure to cut off the hard bottoms and slice them in half. If they’re huge, go ahead and quarter them so they cook evenly.
• Oil: 1 tablespoon of olive oil or avocado oil for roasting.
• Salt & Pepper: 1 teaspoon of each, divided.
• Heavy cream: 1 cup. This gives us that thick, luxurious sauce texture.
• Garlic: 4 cloves, freshly minced. Please don’t skimp on the garlic!
• Italian seasoning: 1 tablespoon to add that perfect herby flavor.
• Parmesan cheese: 1 cup freshly shredded, divided. Asiago works wonderfully here, too.
• Mozzarella cheese: 1 ½ cups shredded, divided. This gives us that amazing, gooey cheese pull.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Start by preheating your oven to 400°F. Grab a 12-inch round cast iron skillet or a small casserole dish (like a 9×9) and rub the inside with a little bit of butter so nothing sticks. Set that aside for a moment.

Step 2: Pre-Roast the Sprouts

Toss your halved Brussels sprouts with the oil and arrange them on a baking sheet lined with parchment paper. Sprinkle them with half a teaspoon of salt and half a teaspoon of black pepper. Pop them in the oven for 12 minutes. Once they’re done, take them out and let them cool for about 5 minutes so you don’t burn your fingers.

Step 3: Mix the Cheesy Sauce

While the sprouts are cooling down, grab a large mixing bowl. Pour in your heavy cream, minced garlic, Italian seasoning, 3/4 cup of the parmesan cheese, 1 cup of the mozzarella cheese, and the remaining half teaspoon of salt and pepper. Give it a really good stir to combine.

Step 4: Combine and Assemble

Gently fold your slightly cooled Brussels sprouts into the creamy cheese mixture until they’re all beautifully coated. Pour the whole thing into your buttered skillet or baking dish, spreading it out into an even layer.

Step 5: Top with Cheese and Bake

Sprinkle the remaining 1/4 cup of parmesan and 1/2 cup of mozzarella evenly over the top of the casserole. Bake uncovered for 25 to 30 minutes. You’re looking for a beautiful golden brown top and bubbly edges. Let it rest for 5 to 10 minutes before serving so the sauce can settle and thicken up perfectly!

What to Serve It With

This side dish is incredibly versatile. For a cozy weeknight dinner, I love serving it alongside a simple baked chicken breast or a hearty slice of homemade meatloaf. The creamy, garlicky sauce pairs beautifully with savory, simple meats.

If you’re making this for the holidays, it deserves a prime spot right next to your Thanksgiving turkey or a sweet, glazed crockpot ham. Honestly, the sauce is so good that I sometimes catch myself dipping my dinner rolls right into the skillet to soak up every last drop!

Top Tips for Perfecting Your Brussel Sprout Casserole

Want to make sure your dish comes out flawlessly every single time? Keep these little tricks in mind:

• Dry your sprouts: After you wash your fresh Brussels sprouts, pat them really dry with a kitchen towel before tossing them in oil. If they’re wet, they’ll steam instead of roast, and nobody wants a waterlogged casserole.
• Grate your own cheese: I know the pre-bagged stuff is super convenient, but taking two minutes to grate a block of mozzarella and parmesan yourself will give you a much smoother, meltier sauce. Pre-shredded cheese has anti-caking powders that can make your sauce turn out grainy.
• Want a crunch? If you love a good texture contrast, mix half a cup of panko breadcrumbs with a tablespoon of melted butter and sprinkle it over the top of the cheese layer right before baking. It adds the most incredible crispy finish!
• Add some bacon: Everything is better with bacon, right? Stirring in half a cup of crispy, cooked bacon bits or pancetta before baking takes this dish to a whole new savory level.

Storing and Reheating Tips

If you actually happen to have leftovers (which is a rare occurrence in my house!), you can easily save them for later. Just transfer the cooled casserole into an airtight container and keep it in the fridge for up to 4 days.

I definitely don’t recommend trying to freeze this dish. Heavy cream and cheese sauces tend to separate and get a really weird, broken texture when they thaw out, and the sprouts will turn mushy.

When you’re ready to eat, you can pop individual portions in the microwave for about 30 to 45 seconds. If you’re reheating a larger amount, put it in an oven-safe dish, cover it loosely with foil, and bake at 350°F for 10 to 15 minutes until it’s heated all the way through. If the sauce looks a little dry, just stir in a tiny splash of heavy cream to bring it right back to life.

Frequently Asked Questions

Final Thoughts

I really hope this cheesy, wonderful Brussel Sprout Casserole brings as much joy to your dinner table as it has to ours over the years. It’s one of those rare, magical recipes that manages to feel incredibly indulgent while still getting a solid serving of green veggies onto everyone’s plate.

Whether you’re trying to convince a picky eater to give sprouts a second chance, or you just want a comforting, warm side dish to curl up with on a chilly evening, this recipe is going to deliver. Give it a try this week, and don’t forget to let me know how much you loved it. Happy cooking, friends!

Cheesy Brussel Sprout Casserole

This easy Brussel Sprout Casserole with a creamy, garlicky sauce is topped with gooey cheese to please even the pickiest of eaters! Bonus: It's low-carb and gluten-free!

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main 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
• 1.5 cups shredded mozzarella cheese divided

Instructions

 

Preparation Steps

• Preheat oven to 400°F. Butter a 12-inch round cast iron skillet or a small casserole dish (like a 9x9), set aside.
• Toss Brussels sprouts with oil and arrange on a baking sheet lined with parchment paper. Sprinkle 0.5 tsp salt and 0.5 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, 0.75 cup parmesan cheese, 1 cup mozzarella cheese, and remaining 0.5 tsp salt and 0.5 tsp pepper.
• Fold in the Brussels sprouts and pour mixture into the prepared skillet/casserole dish. Sprinkle the remaining cheeses (0.25 teaspoon parmesan and 0.5 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

Make Ahead: 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.