Brussels Sprouts Casserole
Indulge in the comforting flavors of this creamy Brussels Sprouts Casserole, a decadent side dish that’s perfect for any family meal or holiday gathering. Featuring tender, sautéed Brussels sprouts blanketed in a rich blend of heavy cream, cream cheese, and melted cheddar, this dish takes classic vegetable casseroles to a whole new level. Topped with a golden, crispy breadcrumb and Parmesan crust, it delivers the ultimate combination of creamy and crunchy textures in every bite. With just 15 minutes of prep time and a simple yet flavorful ingredient list, this dish is both effortless and crowd-pleasing. Serve it warm as a standout side or as a satisfying vegetarian main course, and watch it become a new favorite for cozy dinners and festive occasions alike.
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Recipe Information
Ingredients
- 900 grams Brussels sprouts
- 2 tablespoons Olive oil
- 3 units Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 240 milliliters Heavy cream
- 120 grams Cream cheese
- 100 grams Shredded cheddar cheese
- 50 grams Grated Parmesan cheese
- 60 grams Breadcrumbs
- 2 tablespoons Butter
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 190°C (375°F) and grease a baking dish with butter or cooking spray.
Trim the Brussels sprouts by cutting off the stems and removing any damaged outer leaves. Cut larger sprouts in half for even cooking.
Heat the olive oil in a large skillet over medium heat. Add the Brussels sprouts and sauté for 6–8 minutes, until they are slightly softened and golden brown on the edges.
Mince the garlic cloves and add them to the skillet. Cook for an additional minute until fragrant, then season with salt and black pepper.
Reduce the heat to low and pour in the heavy cream. Stir well to combine, then add the cream cheese. Stir continuously until the cream cheese has melted and the mixture is smooth.
Remove the skillet from the heat and stir in the shredded cheddar cheese until melted and evenly combined.
Transfer the Brussels sprouts mixture to the prepared baking dish. Spread it out in an even layer.
In a small bowl, combine the breadcrumbs, grated Parmesan cheese, and melted butter. Mix well until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture over the Brussels sprouts casserole.
Bake in the preheated oven for 20–25 minutes, or until the topping is golden brown and crispy.
Remove the casserole from the oven and let it cool for 5 minutes. Optionally, garnish with chopped fresh parsley before serving.
Serve warm as a side dish or a vegetarian main course. Enjoy!
Nutrition Facts
Calories |
2894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.7 g | 286% | |
| Saturated Fat | 121.4 g | 607% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 584 mg | 195% | |
| Sodium | 5585 mg | 243% | |
| Total Carbohydrate | 135.2 g | 49% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 30.1 g | ||
| Protein | 93.7 g | 187% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1672 mg | 129% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 218 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
