Cheesy Brussels Sprout Casserole

Cheesy Brussels sprout casserole is my answer to every cold weather craving—you get veggie-packed comfort food with bubbling cheese and creamy sauce under a crispy onion crown. It turns everyday Brussels sprouts into a major crowd-pleaser, making skeptics into instant fans. This dish works beautifully for holidays or any time you want to sneak more greens onto the table while getting an enthusiastic yes from everyone.

I remember serving this at a Thanksgiving where everyone reached for seconds—even the doubters who claimed to hate Brussels sprouts. It is now mandatory at every family get-together.

Ingredients

• Brussels sprouts: Choose bright green and firm sprouts for best flavor and texture
• Unsalted butter: Adds rich flavor and helps sauté onions pick a stick with sweet cream if you can
• Yellow onion: Builds a sweet, savory base for the sauce be sure to finely dice for even distribution
• Garlic: Fresh minced gives the most aroma and warmth avoid old sprouting cloves
• Crushed red pepper flakes: Gives a hint of heat you can adjust to taste or omit for milder palates
• All-purpose flour: Thickens the creamy sauce go for unbleached if possible
• Chicken broth: Makes the sauce savory and keeps it from being too heavy low sodium is best for control
• Heavy whipping cream: Brings ultimate creaminess nothing else gives the same luxurious mouthfeel
• Kosher salt: Rounds out flavors measure with care so the dish does not get too salty
• Black pepper: Use freshly ground for a subtle bite
• Gruyère cheese: Shredded Gruyère melts beautifully and gives nutty depth choose a block and shred yourself
• Parmesan cheese: Freshly grated melts into the sauce for extra savoriness skip pre-grated which can clump
• French’s crispy fried onions: Adds crunch and flavor on top you can use homemade for a personal touch
• Fresh parsley: Optional but brings color and light freshness chop right before serving

Instructions

Prepare the Casserole Dish:

Lightly coat a nine by thirteen inch baking dish with nonstick spray so nothing sticks and set aside

Blanch the Brussels Sprouts:

Bring a large pot of salted water to a boil Add the halved Brussels sprouts and cook them until just fork tender which should take four to five minutes Drain well and set aside to get rid of excess moisture

Sauté the Aromatics:

Melt the butter in a large skillet over medium heat Add the finely diced onion and cook for three to four minutes until it softens and smells sweet

Build Flavor with Garlic and Heat:

Stir in the minced garlic and crushed red pepper flakes Stir constantly for thirty seconds so the garlic does not burn but becomes fragrant

Make a Roux:

Sprinkle the flour over your onion mixture Stir thoroughly for a minute so no raw flour flavor remains and the mix looks pasty

Create the Sauce:

Slowly drizzle in the chicken broth while whisking constantly Watch the mixture carefully as it thickens slightly in one to two minutes

Finish Creamy Sauce:

Pour in the heavy cream and keep whisking until the sauce becomes smooth and thick enough to coat the back of a spoon This usually takes two to three minutes

Season the Sauce:

Add kosher salt and black pepper Taste the sauce and adjust if you want a deeper savory note

I have to say that Gruyère is my personal star ingredient here Its nutty flavor melts into everything It reminds me of holiday dinners at my grandmother’s house where a bubbling casserole felt like a comforting hug for everyone at the table

Storage Tips

Let the casserole cool completely before covering with foil or a fitted lid Leftovers keep well in the refrigerator up to three days For longer storage portion into airtight containers and freeze up to three months To reheat bake uncovered at 350 degrees just until warmed through and crisp on top

Ingredient Substitutions

If Gruyère is hard to find Fontina or Emmental also melt well and add similar flavor If you want less richness try cutting the cheese quantity a little and using half and half instead of all cream If you need it vegetarian use a hearty veggie broth in place of chicken broth

Serving Suggestions

Serve this casserole as a holiday side next to roast turkey or prime rib It also turns a simple weeknight chicken dinner into something special For a lighter meal I sometimes pair it with a green salad and crusty bread for perfect balance

Cultural and Historical Context

Brussels sprouts have long been an underrated winter vegetable in European cooking Pairing them with cheese and cream gives a nod to classic French casseroles but the crispy onion topping is pure American home cooking This dish brings together old world flavors and festive modern touches

Seasonal Adaptations

Use baby Brussels sprouts if you find them for extra sweetness Swap in chopped spinach or kale for one quarter of the sprouts for variety Top with toasted panko instead of crispy onions for a spring version

Success Stories

A friend who swore off Brussels sprouts tried this at my potluck and begged for the recipe I also had a picky young cousin clean his plate when it showed up on Christmas Eve It really does convert the skeptics

Freezer Meal Conversion

To make this a freezer meal assemble the casserole completely but wait on adding the crispy fried onions Cover tightly and freeze Once ready to cook add onions on top and bake straight from the freezer just add an extra ten minutes to the baking time

This casserole is always met with an empty dish and happy faces. It is the best way I know to make Brussels sprouts the star of any meal.

Recipe FAQs

→ How do you keep Brussels sprouts from getting soggy?

Blanching them briefly and draining well before baking ensures the sprouts stay tender without getting mushy.

→ Can I substitute different cheeses?

Yes, Gruyère can be swapped for Fontina or Emmental if desired, while Parmesan adds extra savory depth.

→ How do you achieve the crispy onion topping?

Add crispy fried onions in the last few minutes of baking so they stay golden and crunchy.

→ Is this dish suitable for make-ahead?

You can assemble in advance, refrigerate, then bake and top with onions just before serving.

→ What can I serve with this casserole?

It pairs well with roasted meats, poultry, or as a hearty addition to vegetarian spreads.

→ Can I use homemade fried onions?

Absolutely! Homemade fried onions work beautifully and add extra flavor and crunch.