Can I make Cheesy Brussel Sprout Casserole ahead of time?

Yes, Cheesy Brussel Sprout Casserole can be assembled ahead of time. Prepare the roasted sprouts and mix them with the creamy sauce, then place everything in the casserole dish. Cover and refrigerate for up to 24 hours before baking. When ready to cook, place the casserole in the oven and bake until the cheese is melted and bubbly.

Can frozen Brussels sprouts be used for Cheesy Brussel Sprout Casserole?

Frozen Brussels sprouts can be used if fresh ones are not available. However, they should be thawed and dried thoroughly before roasting. Removing excess moisture helps ensure the Cheesy Brussel Sprout Casserole remains creamy rather than watery.

What cheeses work best in Cheesy Brussel Sprout Casserole?

Mozzarella and Parmesan create the classic flavor and texture for Cheesy Brussel Sprout Casserole. Mozzarella provides the gooey melt, while Parmesan adds a nutty, salty depth. You can also experiment with cheeses like Gruyère, Asiago, or sharp cheddar for a slightly different flavor profile.

Cheesy Brussel Sprout Casserole – Easy Creamy Comfort Bake

Description

Cheesy Brussel Sprout Casserole is a creamy, comforting vegetable side dish made with roasted Brussels sprouts baked in a garlicky cream sauce and topped with melted mozzarella and Parmesan cheese. This easy casserole is perfect for weeknight dinners, holiday meals, and low-carb comfort food lovers.

Ingredients

Scale

3 cups Brussels sprouts, trimmed and halved
1 tablespoon olive 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, divided
1 ½ cups shredded mozzarella cheese, divided

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Instructions

Preheat the oven to 400°F (200°C) and lightly grease a casserole dish or oven-safe skillet.
Trim the bottoms of the Brussels sprouts and cut them in half for even roasting.
Place the sprouts on a baking sheet lined with parchment paper and drizzle with olive oil.
Season with half of the salt and pepper, then toss until evenly coated.
Roast the Brussels sprouts in the oven for about 12 minutes until slightly tender and lightly caramelized.
Remove the sprouts from the oven and let them cool for about 5 minutes.
In a large mixing bowl, combine heavy cream, minced garlic, Italian seasoning, 3/4 cup Parmesan cheese, and 1 cup mozzarella cheese.
Add the remaining salt and pepper and stir until the creamy mixture is fully combined.
Fold the roasted Brussels sprouts into the cream mixture so they are evenly coated.
Transfer the mixture to the prepared casserole dish and spread evenly.
Top with the remaining Parmesan and mozzarella cheese.
Bake for 25–30 minutes until the cheese is melted, bubbly, and lightly golden.
Let the casserole rest for about 5 minutes before serving to allow the sauce to thicken.

Notes

Roasting the Brussels sprouts first enhances flavor and prevents a watery casserole.
Use freshly grated cheese for the best melting texture.
Add crispy bacon bits for a smoky flavor variation.
If the casserole thickens when reheating, add a splash of heavy cream.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Prep Time: 10 minutes
Cook Time: 37 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 330 kcal
Sugar: 3 g
Sodium: 852 mg
Fat: 27 g
Saturated Fat: 16 g
Unsaturated Fat: 10 g
Trans Fat: 0.01 g
Carbohydrates: 8 g
Fiber: 2 g
Protein: 15 g
Cholesterol: 78 mg