This Brussels sprout casserole is pure bliss! Bake tender sprouts with a white cheddar cheese sauce and top with crunchy breadcrumbs.

Brussels Sprouts Casserole

Here’s a rich and delicious side dish that will have everyone talking about it: this perfect Brussels Sprout Casserole! Because what’s better than making Brussels that taste like mac and cheese? Bake up those tender sprouts with a rich and creamy white cheddar cheese sauce, then top it with crunchy breadcrumbs toasted until they’re golden brown. It’s truly sublime (and we’re not just saying that!). This is our go-to for a cozy homey side dish that everyone will go crazy over.

Ingredients in Brussels sprout casserole

This Brussels sprout casserole has three basic elements that make its magic: sauteed Brussels sprouts with shallots and garlic, a white cheddar cheese sauce, and a crunchy breadcrumb topping. It’s perfect for Thanksgiving, Christmas, or any festive fall or winter meal. Use it as a side dish or even a vegetarian main dish! Here’s what you need:

  • Brussels sprouts, shallots and garlic
  • Olive oil
  • Salt and pepper
  • Butter
  • Flour
  • Milk
  • Onion powder and garlic powder
  • White cheddar
  • Pecorino Romano cheese: an aged cheese like a saltier version of Parmesan! If desired, substitute Parmesan cheese and another pinch of salt
  • Panko
Brussels sprout casserole

How to prepare the Brussels sprouts

For this Brussels sprouts recipe, you’ll to slice the Brussels sprouts into quarters. Here’s why, and a few tips:

  • Slicing into quarters makes them easier to saute. The first step is to make sautéed Brussels sprouts, and they cook faster and more evenly in smaller pieces.
  • Got super large Brussels sprouts? We’ve gotten some massive ones at the store. Cut them in half, then into thirds to make sixths. Very small Brussels can likely just go in half. The goal is to have everything in similar sized pieces.
  • Remember the weight for the sprouts is off the stem. It’s easiest to buy them in bags from the store: usually you can find one pound bags.
 Brussels sprouts

Making the white cheddar cheese sauce

This Brussels sprout casserole features a white cheddar cheese sauce that’s made like a traditional mac and cheese sauce using a roux. A “roux” (pronounced “Roo“) is a way to thicken sauces by cooking equal parts flour and butter. It results in a thick and creamy sauce. There are a few important things to note about making a roux:

  • Measure out your ingredients in advance (mise en place). The cooking process goes fast, so you don’t want to be distracted by measuring. The French way to say measure out all your ingredients is mise en place, which “means everything in its place”.
  • Don’t leave the stove, and watch closely. The flour and butter can burn easily! Stand by the stove and start adding milk right when the flour turns golden brown.
  • Add the milk gradually. Pour in the milk and constantly whisk, adding it little by little, until it forms a smooth sauce. Then add the cheese and stir until it melts.
Brussels sprout casserole

Ways to serve Brussels sprouts casserole

There are so many ways to serve this Brussels sprouts casserole: it works as a side dish or a main dish! It’s just like mac and cheese but using Brussels sprouts instead of pasta, so it’s the ideal vegetarian main dish. Use it in the following ways:

Make ahead tips

Want to make this Brussels sprouts casserole for a big meal and make some portions ahead of time? Here’s what to do:

  • Sauté the Brussels sprouts in advance, then refrigerate until ready to prepare. Re-warm them in the skillet for a few minutes prior to adding the sauce.
  • Make the cheese sauce in advance, then refrigerate. The sauce will thicken in the refrigerator. Before preparing the casserole, re-warm the sauce with the Brussels sprouts in the skillet.

More Brussels sprouts recipes

In love with the mighty Brussel sprout? Here are a few more top Brussels sprouts recipes for serving this versatile veggie:

This Brussels sprout casserole recipe is…

Vegetarian.

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Brussels Sprouts Casserole

Brussels Sprout Casserole


  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 8 to 10, as a side 1x
  • Diet: Vegetarian

Description

This Brussels sprout casserole is pure bliss! Bake tender sprouts with a white cheddar cheese sauce and top with crunchy breadcrumbs.


Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds Brussels sprouts, off the stem
  • 2 large shallots
  • 4 garlic cloves
  • 1 ⅛ teaspoons kosher salt, divided
  • Fresh ground black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 ¼ cups whole or 2% milk
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1 cup (about 4 ounces) grated sharp white cheddar cheese
  • ½ cup Pecorino Romano cheese (or Parmesan cheese, with an extra pinch salt)
  • ½ cup plain panko (or breadcrumbs)
  • Paprika, optional

Instructions

  1. Preheat: Preheat the oven to 375 degrees Fahrenheit.
  2. Chop: Slice off the tough ends of the Brussels sprouts and cut them into quarters, discarding any discolored outer leaves (cut any very large sprouts into sixths). Thinly slice the shallot. Mince the garlic.
  3. Sauté: Heat the olive oil in oven-proof skillet or cast iron pan over medium heat. Add the shallots and garlic and sauté for 3 to 4 minutes, stirring occasionally, until tender and fragrant. Add the Brussels sprouts, 1 teaspoon kosher salt, and fresh ground black pepper and sauté on medium high heat for 3 minutes. Add ¼ cup water and continue cooking until tender and starting to brown, another 6 to 7 minutes. Remove from the heat.
  4. Meanwhile, make the cheese sauce: Grate the white cheddar cheese (if necessary). Measure out the butter, flour, milk, ⅛ teaspoon salt, onion powder, and garlic powder. In a saucepan, heat the butter over medium heat; when it melts, stir in the flour. Heat the mixture for about 2 minutes, stirring constantly. When the color starts to turn light brown, immediately reduce the heat to low. Add the milk very slowly: whisking constantly until the mixture is completely smooth before adding more. Then add the salt, onion powder, and garlic powder and continue cooking on low heat for about 2 minutes, whisking frequently. Gradually add the sharp cheddar cheese and Pecorino Romano cheese, and keep stirring until it is fully melted and the sauce is smooth.
  5. Bake: Stir the cheese sauce into the cooked Brussels sprouts. Sprinkle with panko and bake 20 minutes until golden brown. If desired, dust with a pinch of paprika. Serve warm.
  • Category: Side dish
  • Method: Baked
  • Cuisine: American

Keywords: Brussels sprouts casserole

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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