Name: Heavenly Brussels Sprout Casserole Needs Just 1 Hour
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1.5 lbs Brussels sprouts, trimmed and halved; 4 tbsp butter; 1/4 cup all-purpose flour; 2 cups milk; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp nutmeg; 1 cup shredded Gruyere cheese, divided; 1/2 cup bread crumbs; 2 tbsp melted butter

Jump to Recipe

Okay, so, picture this: Thanksgiving. Or Christmas! Or, heck, even just a chilly Sunday night. What’s the one dish that just *screams* comfort? For me, it’s gotta be a good casserole. And while everyone else is fighting over the green bean situation (no offense, green beans!), I’m making a beeline for this Brussels Sprout Casserole.

I know, I know, Brussels sprouts get a bad rap. But trust me, this recipe will convert even the biggest sprout-haters! Seriously! I used to be one of them, until my Aunt Carol (bless her heart) showed me the light. Now, this creamy, cheesy Brussels Sprout Casserole shows up at every family gathering. It’s kinda become *my* signature dish, and I’m so excited to finally share the recipe with you!

Why You’ll Love This Brussels Sprout Casserole

Okay, so why should you even bother making this Brussels Sprout Casserole? Let me tell you, it’s not just “another side dish.” It’s seriously a game-changer! Here’s why you’re gonna be obsessed:

Quick and Easy Brussels Sprout Casserole

Seriously, who has time to spend *hours* in the kitchen? This recipe is super simple, and you can whip it up in under an hour. That’s my kinda cooking!

Delicious and Comforting Brussels Sprout Casserole

The creamy cheese sauce, the tender Brussels sprouts…it’s like a warm hug in a dish! My favorite part is the little hint of nutmeg. It just makes everything taste *so* cozy.

Perfect for Holiday Gatherings

Forget boring old sides! This Brussels Sprout Casserole is a total crowd-pleaser. It’s always the first thing to disappear at Thanksgiving and Christmas. Plus, it’s vegetarian, so everyone can enjoy it!

Brussels Sprout Casserole Ingredients

Alright, let’s talk ingredients! Nothing too crazy here, promise! You probably have most of this stuff in your pantry already. Here’s what you’ll need for this amazing Brussels Sprout Casserole:

1.5 lbs Brussels sprouts, trimmed and halved. (Fresh is best, but frozen works in a pinch! Just make sure they’re thawed and drained REALLY well.)
4 tbsp butter. (I always use unsalted, but salted is fine too. Just adjust the salt later!)
1/4 cup all-purpose flour. (This is what thickens our yummy cheese sauce!)
2 cups milk. (Whole milk makes it extra creamy, but 2% is totally fine!)
1/2 tsp salt. (More or less, to taste. I’m a bit of a salt fiend, haha!)
1/4 tsp black pepper. (Freshly ground is always better, if you have it!)
1/4 tsp nutmeg. (Don’t skip this! It’s the secret ingredient that makes it taste like the holidays!)
1 cup shredded Gruyere cheese, divided. (Oh man, Gruyere is the BEST! But you could also use Swiss or even a sharp cheddar if you’re feeling wild.)
1/2 cup bread crumbs. (Plain old bread crumbs are great. Panko will give you an extra crispy topping!)
2 tbsp melted butter. (For drizzling over the bread crumbs…yum!)

How to Make Brussels Sprout Casserole: Step-by-Step Instructions

Okay, ready to get cooking? Don’t worry, it’s easier than you think! Just follow these simple steps, and you’ll have a delicious Brussels Sprout Casserole in no time. I promise!

Preparing the Brussels Sprouts for the Brussels Sprout Casserole

First things first, we gotta get those Brussels sprouts ready. Trim off the ends and pull off any yucky outer leaves. Then, just slice them in half. If they’re super big, you might want to quarter them, but halves are usually perfect.

Now, for cooking ’em. You can either steam them or boil them. Steaming is my go-to because I think it helps them keep a *little* more flavor, but boiling is faster. If you’re steaming, it’ll take about 8-10 minutes, until they’re tender-crisp. If you’re boiling, maybe 6-8 minutes. You want them to be easy to pierce with a fork, but not mushy! And super important: drain them REALLY well! Soggy sprouts are a no-go.

Making the Cheese Sauce for Your Brussels Sprout Casserole

This is where the magic happens! Grab a saucepan and melt the butter over medium heat. Once it’s melted, whisk in the flour until it’s smooth. It’ll look like a little paste – that’s what you want! This is called a roux, and it’s what makes the sauce thick.

Now, slowly whisk in the milk. Keep stirring so you don’t get any lumps! Bring it to a simmer, stirring constantly. Reduce the heat to low and let it simmer for about 5 minutes, or until the sauce has thickened up nicely. It should be able to coat the back of a spoon. Take it off the heat and stir in the salt, pepper, and nutmeg. Don’t forget the nutmeg! It’s what makes it taste so special.

Finally, stir in 3/4 cup of that glorious Gruyere cheese until it’s all melted and smooth. Ooh la la! Taste it and adjust the seasonings if you need to. More salt? More pepper? Go for it!

Assembling and Baking the Brussels Sprout Casserole

Preheat your oven to 375°F (190°C). This is important, so don’t skip it! Now, add those cooked Brussels sprouts to the cheese sauce and stir to coat them evenly. Pour the whole shebang into a greased 9×13 inch baking dish. I use a little butter to grease mine, but cooking spray works too.

In a small bowl, combine the bread crumbs and the melted butter. Sprinkle that mixture evenly over the top of the casserole. And then, sprinkle the remaining 1/4 cup of Gruyere cheese over the bread crumbs. Because, you know, more cheese is always better!

Bake for 20-25 minutes, or until the top is golden brown and bubbly. Keep an eye on it! You don’t want the bread crumbs to burn. Let it cool for a few minutes before serving. And then…dig in! You’ve earned it!

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Tips for the Best Brussels Sprout Casserole

Want to take your Brussels Sprout Casserole from “good” to “OMG, this is amazing!”? Of course, you do! Here are a few little tricks I’ve learned over the years to make it absolutely perfect:

Choosing the Right Brussels Sprouts

Look for Brussels sprouts that are firm, bright green, and tightly closed. Avoid any that are yellowing or have loose leaves. The smaller ones tend to be a bit sweeter, too! And try to get ones that are roughly the same size, so they cook evenly. Nobody likes a crunchy sprout in their casserole!

Perfecting the Cheese Sauce

Lumpy cheese sauce? No thanks! The key is to whisk constantly while adding the milk and to make sure the heat isn’t too high. If you *do* end up with a few lumps, don’t panic! Just whisk like crazy, or even better, run it through a fine-mesh sieve. Trust me, it works!

Getting a Golden-Brown Topping

That golden-brown, crispy topping is the best part, right? To make sure it doesn’t burn, keep an eye on the casserole during the last few minutes of baking. If it starts to get too dark, just tent a piece of foil over the top. Also, using Panko breadcrumbs instead of regular ones will give you an extra-crispy crunch!

Brussels Sprout Casserole Variations

Okay, so you’ve nailed the basic Brussels Sprout Casserole. Awesome! Now, let’s get a little crazy and mix things up! This recipe is super versatile, so feel free to experiment and make it your own. Here are a few ideas to get you started:

Adding Bacon or Ham to Your Brussels Sprout Casserole

Oh man, everything’s better with bacon, right? Cook up some bacon until it’s crispy, then crumble it and stir it into the casserole before baking. Or, if you’re more of a ham person, dice up some cooked ham and do the same thing! About a cup of either one should do the trick. Seriously, this takes it to a whole new level!

Trying Different Cheeses in Your Brussels Sprout Casserole

Gruyere is amazing, but don’t be afraid to experiment with other cheeses! A sharp cheddar would give it a bolder flavor, or you could use Swiss for something a little milder. Parmesan would add a nice salty kick. Or, if you’re feeling fancy, try a combo! Maybe Gruyere and Parmesan? Yum!

Spicy Brussels Sprout Casserole

Want to add a little heat? Sprinkle in some red pepper flakes along with the salt and pepper. Or, add a dash or two of your favorite hot sauce to the cheese sauce. Just be careful not to add too much! You want a little kick, not a mouth-burning inferno! A pinch of cayenne pepper would also work great!

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Serving Suggestions for Brussels Sprout Casserole

So, you’ve got this amazing Brussels Sprout Casserole… now what do you serve with it? It’s the perfect side for just about anything! I love it with a roasted chicken, a juicy ham, or even a simple pork loin. It’s also great alongside other holiday favorites like mashed potatoes and cranberry sauce. Seriously, you can’t go wrong!

Storing and Reheating Your Brussels Sprout Casserole

Got leftovers? Lucky you! This Brussels Sprout Casserole is just as good (maybe even better!) the next day. Just pop it in an airtight container and stick it in the fridge. It’ll keep for about 3-4 days. To reheat, you can microwave it (easy peasy!) or bake it in the oven until it’s warmed through. If it seems a little dry, add a splash of milk or cream. Mmm, cheesy goodness all over again!

Brussels Sprout Casserole FAQs

Got questions? I’ve got answers! Here are a few of the most common questions I get asked about my famous Brussels Sprout Casserole:

Can I use frozen Brussels sprouts for this Brussels Sprout Casserole?

Sure thing! Frozen Brussels sprouts are totally fine in this recipe. Just make sure to thaw them COMPLETELY and drain them REALLY well. I’m talkin’ squeeze out every last drop of water! Otherwise, your casserole might end up a little soggy, and nobody wants that!

How can I prevent my Brussels Sprout Casserole from being soggy?

Ah, the dreaded soggy casserole! Here’s the secret: make sure your Brussels sprouts are well-drained after cooking. And don’t overcook them! You want them to be tender-crisp, not mushy. Also, avoid adding too much milk to the cheese sauce. If it seems too thin, let it simmer a little longer to thicken up.

Can I make Brussels Sprout Casserole ahead of time?

Absolutely! This is a great make-ahead dish. You can assemble the whole casserole (but don’t bake it yet!) and store it in the fridge for up to 24 hours. When you’re ready to bake, just pop it in the oven and add a few extra minutes to the baking time. It’s perfect for holidays when you’re trying to get everything done at once!

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Estimated Nutritional Information for Brussels Sprout Casserole

Okay, so, everyone always asks about the nutrition stuff. I’m not a nutritionist, so this is just a rough estimate, okay? But, per serving (about 1 cup) of this Brussels Sprout Casserole, you’re probably looking at around:

Calories: 300 (ish!)
Fat: 20g (That cheese, though!)
Protein: 10g
Carbohydrates: 20g

Keep in mind, this can change depending on the exact ingredients you use! Just sayin’. But hey, it’s delicious, so who’s counting?! (Okay, maybe *someone’s* counting… but don’t let it stop you from enjoying it!)

Enjoy Your Delicious Brussels Sprout Casserole!

Alright, that’s it! Go forth and make this amazing Brussels Sprout Casserole! I just know you’re gonna love it. And hey, leave a comment and let me know what you think, okay? Rate the recipe, share it on social media… you know the drill! Happy cooking!