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Forkful of Cheesy Brussels Sprout Casserole being held above a black bowl.
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Cheesy Brussels Sprout Casserole

Elevate your vegetables with Cheesy Brussels Sprouts Casserole, a creamy and indulgent side dish everyone will love.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Side Dish
Keyword: Cheesy Brussels Sprouts Casserole
Servings: 8 people
Calories: 408kcal
Author: Amanda Rettke--iamhomesteader.com

Ingredients

  • 2 pounds Brussels sprouts, washed, trimmed, and halved
  • ¼ cup (½ stick / 57 g) unsalted butter
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 4 teaspoons garlic, minced
  • ½ teaspoon crushed red pepper flakes
  • ¼ cup (31 g) all-purpose flour
  • 1 cup (252 g) chicken broth
  • 1 cup (238 g) heavy whipping cream
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup (113 g) Gruyère cheese, shredded
  • 1 cup (100 g) Parmesan cheese, freshly grated
  • 1 ½ cups (100 g) French’s crispy fried onions, or homemade
  • Fresh parsley, chopped, for garnish

Instructions

  • Preheat oven to 400°F (200°C). Lightly spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
  • Bring a large pot of salted water to a boil. Add Brussels sprouts and cook until just fork-tender, about 4 to 5 minutes. Drain well and set aside.
  • In a large skillet over medium heat, melt butter. Add diced onion and cook until softened, about 3 to 4 minutes.
  • Stir in the garlic and crushed red pepper flakes, stirring constantly for 30 seconds.
  • Sprinkle flour over the onion mixture and stir constantly for 1 minute to create a roux.
  • Slowly whisk in the chicken broth. Continue whisking until the sauce begins to thicken slightly, about 1 to 2 minutes.
  • Pour in the heavy cream and continue to whisk until the mixture is smooth, creamy, and thick enough to coat the back of a spoon, about 2 to 3 minutes.
  • Season the sauce with salt and pepper.
  • Add the cooked Brussels sprouts to the skillet and gently fold them into the sauce, making sure they are evenly coated.
  • Transfer the Brussels sprout mixture to the prepared 9x13-inch baking dish, spreading it out evenly.
  • Sprinkle the Gruyère and Parmesan cheese evenly over the top.
  • Bake uncovered for 20 minutes.
  • Remove from oven and immediately sprinkle French’s crispy fried onions evenly over the top.
  • Return to the oven to bake for 5 more minutes.
  • Let the casserole sit for 5 minutes before garnishing with chopped parsley. Serve warm.

Nutrition

Serving: 1portion | Calories: 408kcal