Brussels Sprout Casserole

This Brussels Sprout Casserole is pure bliss! Bake the tender sprouts with a white cheddar cheese sauce and sprinkle with crunchy breadcrumbs.

Here’s a rich and delicious side dish that will have everyone talking about it: this parfait Brussels sprouts casserole! Because what could be nicer than doing Brussels that tastes like macaroni and cheese? Bake these tender sprouts with a rich and creamy white cheddar cheese sauce, then garnish with crunchy toasted breadcrumbs until golden. It really is sublime (and we’re not saying that!). This is our go-to for a warm, hearty side dish everyone will go crazy for.

Ingredients for Brussels sprouts casserole

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

• Brussels sprouts, shallots and garlic
• olive oil
• salt and pepper
• butter
• Plain Flour
• milk
• onion powder and garlic powder
• white cheddar
• Roman pecorino cheese: an aged cheese like a saltier version of Parmesan! If desired, substitute the parmesan and another pinch of salt
• Panko

How to prepare Brussels sprouts

For this Brussels sprouts recipe, cut the Brussels sprouts into quarters. Here’s why and some tips:

• Cutting into wedges makes searing easier. The first step is to prepare sautéed Brussels sprouts, which cook faster and more evenly in smaller pieces.
• Do you have super large Brussels sprouts? We have huge ones in store. Cut them in half, then in three to form sixths. The very small Brussels can probably be reduced by half. The goal is to have everything in similar sized chunks.
• Remember that the weight of the sprouts falls off the stem. It’s easiest to buy them in bags from the store: you can usually find one pound bags.

Make the white cheddar sauce

This Brussels Sprout Casserole features a white cheddar cheese sauce that’s made like a traditional macaroni and cheese sauce Ginger. A “redhead” (pronounced “roo’) is a way to thicken sauces by cooking equal parts flour and butter. The result is a thick, creamy sauce. When making a roux, there are a few key points to keep in mind:

• Measure your ingredients in advance (Furnishings). The cooking process is quick, so you don’t want to be distracted by the measurement. The French way of saying measuring all the ingredients is Furnishingswhich means “everything in its place”.
• Do not leave the stove and watch it closely. Flour and butter can burn easily! Stand near the stove and add milk once the flour turns golden.
• Gradually add milk. Pour in the milk and gradually add it, stirring constantly, until you get a smooth sauce. Then add the cheese and stir until melted.

Ways to serve Brussels sprouts casserole

There are so many ways to serve this Brussels Sprout Casserole: as a side dish or as a main course! It’s like macaroni and cheese, but with Brussels sprouts instead of pasta, so it’s the perfect vegetarian main course. Use it like this:

Prepare tips in advance

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

• Fry the Brussels sprouts before, then in the fridge until ready to prepare. Heat them in the pan for a few minutes before adding the sauce.
• Make the cheese sauce ahead, then refrigerate. The sauce will thicken in the fridge. Before preparing the casserole, heat the sauce with the Brussels sprouts in the pan.

More Brussels sprouts recipes

In love with the mighty Brussels sprouts? Here are some other best Brussels sprouts recipes for serving this versatile vegetable:

This Brussels sprouts casserole recipe is…

Vegetarian.