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
Ingredients
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.