Three Point Brussels Sprouts Casserole
Elevate your side dish game with this decadent Three Point Brussels Sprouts Casserole, a crowd-pleasing recipe perfect for family dinners, potlucks, or holiday feasts. Featuring oven-roasted Brussels sprouts tossed in olive oil and seasoned to perfection, this casserole is layered with a rich and velvety cheese sauce made with sharp cheddar, Parmesan, and a hint of garlic and mustard for depth of flavor. Topped with buttery, golden panko breadcrumbs and melty mozzarella, it bakes to bubbly, crispy perfection in just 30 minutes. Not only is this dish an irresistible way to enjoy Brussels sprouts, but it also makes the ultimate comfort food centerpiece for vegetarians and veggie-lovers alike.
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Ground mustard
- 0.5 cup Grated Parmesan cheese
- 1 cup Shredded sharp cheddar cheese
- 0.5 cup Panko breadcrumbs
- 0.25 cup Grated mozzarella cheese
Instructions
Preheat your oven to 375°F (190°C).
Wash, trim, and halve the Brussels sprouts. Toss them with olive oil, salt, and black pepper in a large mixing bowl.
Spread the Brussels sprouts on a baking sheet and roast them in the preheated oven for 20 minutes, or until golden and slightly crispy on the edges. Remove from the oven and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, stir in the all-purpose flour and cook for 1-2 minutes, whisking constantly to form a roux.
Gradually whisk in the milk, ensuring no lumps form. Cook for 3-4 minutes, until the mixture thickens into a smooth, creamy sauce.
Stir in garlic powder, ground mustard, grated Parmesan cheese, and shredded sharp cheddar cheese. Mix until the cheese has melted and the sauce is smooth. Set aside.
Reduce the oven temperature to 350°F (175°C).
In a medium baking dish (about 8x8 inches), layer the roasted Brussels sprouts. Pour the cheese sauce evenly over the sprouts, ensuring they are fully coated.
In a small bowl, mix the panko breadcrumbs with grated mozzarella cheese. Sprinkle this mixture evenly over the top of the casserole to create the crispy topping.
Bake the casserole in the oven for 25-30 minutes, or until the top is golden and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Serve warm and enjoy your Three Point Brussels Sprouts Casserole!
Nutrition Facts
Calories |
1696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 58.6 g | 293% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 276 mg | 92% | |
| Sodium | 4355 mg | 189% | |
| Total Carbohydrate | 96.9 g | 35% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 32.5 g | ||
| Protein | 86.8 g | 174% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 2060 mg | 158% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 642 mg | 14% | |
*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.
