Description
A creamy and comforting Brussels sprout casserole, perfect for holiday gatherings or a cozy weeknight meal.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 375°F (190°C).
- Steam or boil Brussels sprouts until tender-crisp, about 8-10 minutes. Drain well.
- In a saucepan, melt butter over medium heat. Whisk in flour until smooth.
- Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
- Reduce heat and simmer for 5 minutes, or until sauce has thickened.
- Stir in salt, pepper, and nutmeg. Remove from heat.
- Stir in 3/4 cup Gruyere cheese until melted.
- Add Brussels sprouts to the cheese sauce and stir to coat.
- Pour mixture into a greased 9×13 inch baking dish.
- In a small bowl, combine bread crumbs and melted butter. Sprinkle over the casserole.
- Sprinkle remaining 1/4 cup Gruyere cheese over the bread crumbs.
- Bake for 20-25 minutes, or until golden brown and bubbly.
Notes
- You can use frozen Brussels sprouts, but be sure to thaw and drain them well before using.
- For a richer flavor, use heavy cream instead of milk.
- Add cooked bacon or ham for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 60mg