Brussels Sprouts Casserole ~
Savory side dish with fresh Brussels sprouts in a rich and creamy cheese sauce.
Serve with Vegan Turkey Roast or Roasted Vegetable Wellington.
Brussels Sprouts Casserole Recipe
After a quick sauté, the Brussels sprouts are baked in a creamy sauce until the top is golden and bubbly. The combination of tender sprouts and melty cheese sauce creates a comforting, savory dish that pairs well with any main dish. The addition of mustard powder and a touch of liquid smoke gives the casserole a subtle depth of flavor,
I like this recipe because it’s easy to make for a weeknight dinner, but special enough for the Thanksgiving table and throughout the holiday season.
Ingredients for Brussels Sprouts Casserole
You will need the following:
- 1 tablespoon butter
- 1/2 teaspoon liquid smoke, optional
- 2 tablespoons shallot, chopped
- 1 teaspoon garlic, minced
- 1 pound Brussels sprouts, trimmed and halved or quartered
- 1/2 teaspoon mustard powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup heavy cream
- 1/4 cup white cheddar cheese, shredded
- 1/4 cup Gruyère cheese, shredded
- 1/4 teaspoon mustard powder
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
Ingredient Notes
- Butter – Olive oil also works just fine.
- Liquid Smoke – This optional vegan ingredient adds a subtle smokiness, mimicking the flavor bacon fat would provide in similar traditional casseroles.
- Shallot and Garlic – These aromatics bring out a delicious base flavor for the casserole.
- Brussels Sprouts – Look for bright green sprouts. Depending on their size, cut them in halves or quarters to make bite-sized pieces. Any damaged outer leaves should be removed.
- Mustard Powder – Adds a bit of savory flavor and depth. 1 teaspoon of Dijon mustard can be used as a substitute, if needed.
- Salt and Black Pepper – These balance and season the dish. As always, adjust seasoning to your taste or dietary restrictions.
- Heavy Cream – Makes the sauce creamy and rich.
- Cheese – The combo of white cheddar and Gruyère adds creaminess and slightly nutty flavor. Mozzarella cheese or Parmesan cheese also work well in this dish.
How to Make Brussels Sprouts Casserole
STEP ONE: Prep. Preheat the oven to 375°F.
STEP TWO: Sauté the aromatics. In a large skillet, melt the butter with the liquid smoke over medium-high heat. Cook the shallot for about 2 minutes until softened, then add the garlic and stir for another 30 seconds.
STEP THREE: Cook the Brussels sprouts. Add the halved Brussels sprouts to the skillet and cook for about 6 minutes, until they’re just fork-tender.
STEP FOUR: Mix in cream and cheese. Remove from heat and stir in the heavy cream, white cheddar cheese, Gruyère cheese, mustard powder, salt, and black pepper. Taste and adjust the seasoning as needed. Transfer to an 8×8-inch baking dish.
STEP FIVE: Bake. Bake for 20 minutes in the preheated oven, until the cheese is melted and the top is golden brown. Serve warm.
Optional Serving Idea: To add a little bit of crunch, sprinkle Panko breadcrumbs or French Fried Onions over the top of the casserole before baking.
FAQ
- Can I use frozen Brussels sprouts? Fresh Brussels sprouts are recommended for the best flavor and texture, but frozen can be used if needed.
- Can I make this in a slow cooker? Yes, although the texture of the Brussels sprouts may be softer. Cook on low for 2-3 hours until the sprouts are tender and the sauce is creamy.
- Can I make it vegan? Absolutely! Use plant-based butter, heavy cream and cheeses for a dairy-free version.
- Can I double the recipe? Yes. For serving as a Christmas or Thanksgiving side dish, I double or triple the ingredients and use a larger 9×13-inch baking dish.
Storage
- To store leftover Brussels Sprouts Casserole, let it cool to room temperature then cover with plastic wrap or transfer to an airtight container and keep it in the refrigerator. Reheat gently in the oven or microwave.
More Recipes You’ll Love!
- Broccoli Au Gratin
- Green Bean Casserole
- Brussels Sprouts Gratin
- Vegan Cream of Mushroom Soup Substitute
- Balsamic Vinegar Green Bean Salad
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Brussels Sprouts Casserole
Ingredients
- 1 tablespoon butter
- 1/2 teaspoon liquid smoke optional
- 2 tablespoons shallot chopped
- 1 teaspoon garlic minced
- 1 pound Brussels sprouts trimmed and halved or quartered
- 1/2 teaspoon mustard powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup heavy cream
- 1/4 cup white cheddar cheese shredded
- 1/4 cup Gruyère cheese shredded
- 1/4 teaspoon mustard powder
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions
- Preheat the oven to 375°F.
- In a large skillet, melt the butter with the liquid smoke over medium-high heat. Cook the shallot for about 2 minutes until softened, then add the garlic and stir for another 30 seconds.
- Add the halved Brussels sprouts to the skillet and cook for about 6 minutes, until they’re just fork-tender.
- Remove from heat and stir in the heavy cream, white cheddar cheese, Gruyère cheese, mustard powder, salt, and black pepper. Taste and adjust the seasoning as needed. Transfer to an 8×8-inch baking dish.
- Bake for 20 minutes in the preheated oven, until the cheese is melted and the top is golden brown. Serve warm.
Optional Serving Idea:
- To add a little bit of crunch, sprinkle Panko breadcrumbs or French Fried Onions over the top of the casserole before baking.
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