This cheesy Brussels sprouts casserole brings comfort food to the table with its savory blend of sautéed veggies and melted Gruyère enveloped in a creamy sauce, all topped with crispy, Parmesan breadcrumbs.
Brussels Sprouts Casserole
The Brussels Sprouts Casserole is a flavorful dish that brings together the earthy taste of Brussels sprouts with a creamy Gruyère cheese sauce and a crispy breadcrumb topping.
If you're looking for a delicious way to add more vegetables to your meals, this is a great way!
It's an excellent choice for family dinners, especially during colder months when a warm, hearty side dish is wanted.
The combination of sautéed mushrooms, onions, and fragrant thyme complements the Brussels sprouts, while the breadcrumb and Parmesan layer adds a satisfying crunch.
Whether you're hosting a gathering or simply want a filling side for a weeknight dinner, this casserole is a reliable go-to.
For a complete list and quantities, see the recipe card below:
Brussels sprouts: Make sure they're fresh and green for the best flavor.
Onion: Adds a sweet and savory flavor to the mix. Chopping them finely ensures they blend well with the other ingredients.
Garlic: Fresh minced garlic works best, but you can also use garlic powder if needed.
Mushrooms: Choose fresh mushrooms and slice them evenly.
Seasonings and Spices: We used dried thyme, salt, and pepper. They enhance the overall flavor of the casserole. Adjust according to your taste preference.
Milk: Whole or 2% milk works best, but you can use any milk you prefer.
Vegetable or chicken broth: Choose based on your preference or what you have on hand.
Gruyère cheese: This cheese melts well and has a nutty flavor. If you can't find Gruyère, any good melting cheese will do.
Parmesan cheese: Adds a salty and tangy kick. Grated fresh will give the best flavor.
Breadcrumbs: These create the crispy topping. Panko gives a lighter crunch, but regular breadcrumbs work too.
Pimentos: These are optional but add a pop of color and a mild sweet flavor to the dish.
How to Make Brussels Sprouts Casserole
To make the Brussels Sprouts Casserole, preheat oven to 375°F. Grease a baking dish and set aside. Bring salted water to a boil, cook Brussels sprouts for 5 minutes, and drain.
In a skillet, heat olive oil and sauté onion until translucent. Add garlic, mushrooms and thyme, sautéing until soft. Season with salt and pepper. Sprinkle over flour and cook 1-2 minutes.
Gradually stir in milk and broth, thickening into a smooth sauce.
Add Gruyère cheese, stirring until melted.
In a bowl, mix breadcrumbs, Parmesan and melted butter.
In a large bowl, gently combine Brussels sprouts, sauce and optional pimentos. Transfer to baking dish.
Sprinkle with breadcrumb topping and bake 20-25 minutes, until bubbly and browned. Enjoy!
Here are some tips for making these the best brussels sprouts casserole:
- Freshness Matters: Always choose fresh Brussels sprouts. They should be bright green with tight leaves.
- Even Cooking: Make sure the Brussels sprouts are of similar size for even cooking. If they vary in size, consider cutting the larger ones in half.
- Sautéing: Don't rush the sautéing process. Letting the onions become translucent and allowing the mushrooms to release their moisture will enhance the flavor.
- Cheese Choices: While Gruyère is recommended for its melting quality and flavor, you can experiment with other cheeses like Swiss or mozzarella.
- Breadcrumb Options: If you prefer a crunchier topping, opt for Panko breadcrumbs. For a finer texture, regular breadcrumbs will do.
- Milk Varieties: While whole or 2% milk is recommended, you can use almond or oat milk for a dairy-free version. Just be aware it might alter the taste slightly.
- Broth Options: Vegetable broth keeps it vegetarian, but chicken broth can add a richer flavor. Use homemade broth if possible for better taste and less sodium.
- Pimentos: If you're not a fan of pimentos, consider substituting with red bell peppers for color and a slightly different flavor.
- Resting Time: After baking, let the casserole sit for a few minutes. This allows the flavors to meld and makes serving easier.
If you end up with leftovers, you can keep this in the fridge for eating later.
Cool Before Storing: Before storing the leftover casserole, allow it to come to room temperature. This prevents excess moisture from building up, which can make the casserole soggy.
Airtight Containers: Transfer the cooled casserole to an airtight container. This helps retain its freshness and prevents it from absorbing other odors from the fridge. You can also cover it with plastic wrap.
Refrigeration: Store the casserole in the refrigerator if you plan to eat it within the next 3-4 days.
Reheating: When ready to eat, you can reheat the casserole in the oven at 350°F (175°C) until warmed through.
By properly storing and reheating your Brussels sprouts casserole, you can enjoy its delicious flavors even days after the initial preparation.
What to serve it with
Here are some great dishes to serve this Brussels sprouts casserole with:
- Roast Chicken: A simple herb-marinated roast chicken can be a great main dish to pair with the rich flavors of the casserole.
- Roasted Turkey Breast: Dutch oven roasted turkey breast pairs wonderfully with this casserole.
- Grilled Steak: The earthy flavors of Brussels sprouts can complement a well-seasoned and grilled steak.
- Mashed Potatoes: Creamy mashed potatoes can be a comforting side that pairs well with the textures of the casserole.
- Cranberry Sauce: The tartness of cranberry sauce can provide a refreshing contrast to the creamy and savory casserole.
- Green Salad: A light green salad with a tangy vinaigrette can balance out the richness of the casserole.
- Garlic Bread: Crispy garlic bread can be a delightful side to scoop up any leftover creamy sauce from the casserole.
- Quinoa Salad: A light and fluffy quinoa salad with some fresh vegetables can add a healthy touch to the meal.
- Roasted Root Vegetables: Carrots, parsnips, and beets roasted with some herbs can be a hearty side to serve alongside.
- Grilled Asparagus: The charred flavors of grilled asparagus can be a nice contrast to the baked casserole.
- Creamed Corn: Another creamy side that can enhance the overall comfort food vibe of the meal.
Brussels Sprouts Casserole
- 1 pound Brussels sprouts trimmed and halved
- 2 Tablespoons olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 cup mushrooms sliced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 Tablespoons all-purpose flour
- 1 cup milk whole or 2%
- 1 cup vegetable or chicken broth
- 1 cup shredded Gruyère cheese or your preferred melting cheese
- ½ cup Parmesan cheese grated
- 1 cup breadcrumbs Panko or regular
- 2 Tablespoons butter melted
- 2 Tablespoons pimentos diced and well drained (optional)
- Preheat the oven to 375°F (190°C). Grease a baking dish (9x13 inches or round 3 quart casserole) and set aside.
- Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook for about 5 minutes, or until slightly tender. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
- Add the minced garlic and sliced mushrooms to the skillet. Sauté for another 3-4 minutes, until the mushrooms are cooked and any excess moisture has evaporated.
- Stir in the dried thyme, salt, and pepper to taste.
- Sprinkle the flour over the onion and mushroom mixture. Stir well to combine and cook for 1-2 minutes, allowing the flour to cook and eliminate the raw taste.
- Gradually pour in the milk and vegetable or chicken broth, stirring constantly. Cook and stir until the mixture thickens and becomes smooth, about 3-4 minutes.
- Add the shredded Gruyère cheese to the skillet and stir until melted and incorporated into the sauce. Remove from heat.
- In a separate bowl, combine the grated Parmesan cheese, breadcrumbs, and melted butter. Mix well until the breadcrumbs are evenly coated.
- In a large bowl, gently stir together the blanched Brussels sprouts, pimentos, and cheese sauce. Transfer the combination to the prepared baking dish.
- Sprinkle the breadcrumb mixture over the top of the casserole.
- Bake in the preheated oven for about 20-25 minutes, or until the casserole is bubbly and the top is golden brown.
- Remove from the oven and let it rest for a few minutes before serving.