Cheesy Brussels Sprout Casserole

Cheesy Brussels sprout casserole is pure comfort that brings even reluctant veggie eaters back for seconds. Rich creamy sauce hugs tender Brussels sprouts and a golden cheesy crust with crispy onions seals the deal. This was my answer to a holiday table rut but now it is a weekday star especially in chilly weather.

I first baked this for Thanksgiving when I wanted a side that felt homey but not boring. My friends raved it tasted like mac and cheese meets green bean casserole and now it is a must at every gathering.

Ingredients

• Brussels sprouts: They bring bright earthy flavor pick small or medium firm ones for sweetness
• Unsalted butter: It helps build a silky sauce and adds flavor choose good quality for best taste
• Yellow onion: Sweetness and aroma choose fresh firm onions
• Garlic: For savory notes always mince fresh for max punch
• Crushed red pepper flakes: Adds subtle heat use fresh spices for brightness
• All-purpose flour: Thickens the cheese sauce use fresh flour for best texture
• Chicken broth: Adds savory depth homemade or low sodium options make a difference
• Heavy whipping cream: Key to a luscious sauce choose high quality or organic for richness
• Kosher salt: Rounds flavors use flaky types for most balanced seasoning
• Black pepper: Brings warmth freshly ground for boldest flavor
• Gruyère cheese: Melts smoothly and gives nutty rich flavor buy blocks and shred yourself
• Parmesan cheese: Offers sharpness and depth look for Parmigiano Reggiano for best taste
• Frenchs crispy fried onions: Classic crunch try to buy fresh sealed for crispness
• Fresh parsley: Adds color and brightness choose vibrant unwilted bunches

Instructions

Prep the Baking Dish:

Lightly grease your nine by thirteen inch baking dish with soft butter or nonstick spray to keep the casserole from sticking and make cleanup a breeze

Blanch the Brussels Sprouts:

Bring a big pot of salted water to a rolling boil Add trimmed and halved Brussels sprouts and cook for about four to five minutes They should be just fork tender not mushy Drain them thoroughly so they do not water down your sauce

Sauté Onion:

Set a large skillet over medium heat Melt the butter until it foams then toss in your diced onion Sauté gently for three to four minutes stirring often until the onions turn translucent and their sweetness blooms

Bloom Garlic and Pepper Flakes:

Add minced garlic and a sprinkle of crushed red pepper flakes Stir non stop for about thirty seconds until fragrant but not browned

Build the Roux:

Sprinkle the flour evenly over your onion mixture Stir constantly for a whole minute letting the raw flour cook out This step sets the foundation for a smooth cream sauce

Add Broth Gradually:

Pour chicken broth into the skillet slowly while whisking the entire time This prevents lumps and helps the mixture thicken and become glossy after one to two minutes

Add Cream and Thicken:

Drizzle in the heavy cream Whisk briskly until the sauce is thick creamy and coats the back of your spoon This usually takes two to three minutes

Season the Sauce:

Add the kosher salt and fresh black pepper Taste and adjust seasoning so it is just right all layers count

Fold in Cheese and Sprouts:

With the heat on low sprinkle in the Gruyère and Parmesan cheeses Stir until melted and fully combined Fold in the drained Brussels sprouts so everything is evenly coated

Assemble and Bake:

Pour the cheesy mixture into your prepared baking dish Smooth top for even browning Scatter crispy fried onions all over the top Bake at four hundred degrees Fahrenheit for twenty to twenty five minutes until bubbling and golden brown

Garnish and Serve:

Sprinkle with fresh parsley for color and freshness Spoon onto plates while piping hot and creamy

Gruyère is my favorite part here The way it melts into velvety threads reminds me of fondue feasts from my childhood This dish always brings back laughter at our family table and that s what makes comfort food so special to me

Storage Tips

Let leftovers cool completely before transferring to an airtight container This casserole keeps in the fridge for up to three days If you want to keep crispy onions crunchy add a new sprinkle when reheating under the broiler Freeze in single portions wrapped well for up to two months but always leave off the onions before freezing

Ingredient Substitutions

Swap Gruyère for Fontina or Emmental if you prefer something new Use homemade crispy onions if you like extra crunch and a touch less salt Chicken broth can be replaced with veggie broth for a vegetarian version and for a richer bite double the amount of Parmesan in place of some Gruyère

Serving Suggestions

Serve alongside roasted meats or as part of a holiday buffet It pairs beautifully with a simple green salad to cut the richness Leftovers are great reheated for brunch with poached eggs on top

Cultural and Historical Context

This casserole mashes up comforting traditions from classic French gratins and beloved American green bean casseroles Brussels sprouts were once an unpopular veggie but roasting frying or baking them with cheese has given them a modern revival Cheesy bakes like this one are rooted in bringing people together especially in colder seasons

Seasonal Adaptations

Try adding sautéed mushrooms or diced cooked bacon for fall flavor In spring use fresh baby Brussels sprouts for a sweeter bite Swap parsley with chives or tarragon for a twist

With a little prep and good cheese this casserole turns simple veggies into a celebration. Let cheesy goodness bring everyone to the table again and again.

Recipe FAQs

→ Can I use another cheese instead of Gruyère?

Yes, Fontina or Emmental are excellent alternatives for Gruyère. These cheeses melt beautifully and compliment the Brussels sprouts.

→ How do I keep the Brussels sprouts from getting mushy?

Boil them just until fork-tender—about 4 to 5 minutes—then drain well before baking for the perfect texture.

→ Can I make crispy onions at home?

Absolutely! Simply slice onions, dip them in seasoned flour, and fry until golden. They add a fresh, homemade touch.

→ Is it possible to prepare this dish ahead of time?

You can assemble the dish in advance, refrigerate, then add crispy onions and bake when ready to serve for best results.

→ Can I make this lighter?

Reduce the amount of cheese or use half-and-half instead of cream to make a lighter version that’s still flavorful.