Creamy, cheesy, and seasoned to perfection, this one-dish meal fulfills all kinds of cravings.
Sometimes, all you want at the end of the day is an easy one-dish meal to nourish your body and soothe your spirit. This succulent Brussels sprouts casserole is designed to do exactly that. Laced with the savory yumminess of salt, pepper, garlic, onions, and Italian seasoning—this creamy, cheesy blend of Brussels sprouts and breadcrumbs aims to please all kinds of palates. It’s crispy on the outside and irresistibly gooey on the inside. With so much flavor and nutrition packed into one dish, Brussels sprouts casserole can help you conquer the hunger of your whole family!
The best part? One batch makes six servings. That’s already pretty big, but you can easily double it for large parties or holiday gatherings, making enough to fill two baking dishes. That’s why I like it—it’s made to satisfy multitudes, something my large Italian-American family cares a lot about. You’re not at home if your belly isn’t full, according to them. Luckily, this casserole isn’t just about filling up—it’s also about feeling good. And the savory flavors mixed into the beautifully baked sprouts are a testament to that. Plus, there’s a lot of opportunity for creativity when it comes to your ideal topping!
Is Brussels Sprouts Casserole Healthy?
Due to the bacon and the many dairy-based ingredients, this dish is quite high in fat, though it also comes with a decent mix of protein, fiber, and calcium. For those with a wheat allergy or sensitivity, the recipe can easily be adjusted by using gluten-free flour and breadcrumbs. To make it vegetarian, simply omit the optional topping of bacon bits—or try my veggie-based suggestions below.
Tasty Vegetarian Toppings
While this recipe recommends an optional topping of cooked and crumbled bacon, I have some awesome vegetarian alternatives that are just as tasty. Top your Brussels sprouts casserole with Crispy Baked Tofu, Air-Fryer Chickpeas, or Instant Pot Quinoa. It might seem strange at first glance, but these simple and easy plant-based proteins are also rich with fiber and other nutrients. Plus, they offer some fun textures and savory flavors that can bring the whole dish together nicely.
FAQs & Tips
Once cooled to room temperature, Brussels sprouts casserole can be stored in an airtight container or covered with aluminum foil. Refrigerate it like this for up to 3 days. For longer storage, transfer it to a freezer-safe container and freeze for up to 3 months. Make sure to thaw it in the fridge overnight before reheating, and then place it back into an oven-safe dish. Bake in the oven at 350°F for 15-20 minutes, until it’s completely warm. Note that freezing and thawing can make the sprouts mushy, but they should still taste great.
Yes! Up to 2 days ahead of time, you can follow Steps 1 and 2 to bake the Brussels sprouts to perfection. Once they’ve cooled to room temperature, store them in an airtight container and refrigerate for 1 or 2 days. Take them out when you’re ready to finish the recipe and incorporate them into a magnificent casserole.
While this step is not 100% necessary, some chefs like to soak Brussels sprouts in cold water for 15 minutes before cooking. They say that it helps cut back on the bitterness of the leaves, though blanching will do the job better. The biggest benefit of soaking is that it provides extra moisture in the sprouts, ensuring they’ll cook thoroughly. If you have some extra time for prep, this optional step could be worth a try.
Serving Suggestions
While a bowl of Brussels sprouts casserole can be a full meal on its own, it also goes splendidly with holiday classics like Air-Fryer Turkey Breast and The Best Mashed Potatoes, Ritz Cracker Chicken and Italian Rice, or simple Cabbage and Noodles. If any of these options seem too heavy for you, consider pairing the casserole with something light and bright, like a Spring Salad or this Beet Greens Recipe. For a versatile dish like this, the pairing possibilities are endless!
Brussels Sprouts Casserole
Ingredients
- 2 pounds Brussels sprouts trimmed and halved
- 1 tablespoon olive oil
- Sea salt to taste
- Black pepper to taste
- 1/4 teaspoon garlic powder
- 2 tablespoons unsalted butter
- 2 tablespoons whole wheat flour
- 1/4 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 3/4 cup low-fat milk
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese divided
- 1/2 cup whole wheat breadcrumbs
- Cooked and crumbled bacon optional (for topping)
Instructions
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Preheat oven to 400°F. Toss Brussels sprouts with olive oil, salt, pepper, and garlic powder in a large bowl. Spread evenly on a baking sheet.
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Roast the Brussels sprouts in the oven for about 25-30 minutes, flipping once halfway through, until they are browned and tender.
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While the sprouts roast, melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute until golden. Gradually whisk in onion powder, Italian seasoning, milk, and cream.
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Simmer for 3-4 minutes until the sauce thickens, then stir in 1/2 cup of the cheddar cheese and season with salt and pepper.
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In a casserole dish, combine the roasted Brussels sprouts with the cream sauce. Sprinkle the remaining 1/2 cup of cheddar cheese over the top, then evenly distribute the breadcrumbs over it.
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Bake the prepared casserole for 10 to 15 minutes, until it bubbles and the topping achieves a golden color. If desired, garnish with crumbled bacon bits.
Nutrition
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