Cheesy Brussels Sprout Casserole (Printable Version)
Tender Brussels sprouts baked with creamy cheese and crunchy onions. #BrusselsSprouts #Casserole #ComfortFood #Cheesy #Veggie
# Ingredients:
→ Main Ingredients
01 -
2 pounds Brussels sprouts, washed, trimmed, and halved
02 -
1/4 cup unsalted butter
03 -
1 medium yellow onion, finely diced (about 1 cup)
04 -
4 teaspoons garlic, minced
05 -
1/2 teaspoon crushed red pepper flakes
→ Sauce and Seasoning
06 -
1/4 cup all-purpose flour
07 -
1 cup chicken broth
08 -
1 cup heavy whipping cream
09 -
1 teaspoon kosher salt
10 -
1/2 teaspoon black pepper
→ Cheese and Topping
11 -
1 cup Gruyère cheese, shredded
12 -
1 cup Parmesan cheese, freshly grated
13 -
1 1/2 cups French’s crispy fried onions
14 -
Fresh parsley, chopped, for garnish
# Steps:
01 -
Preheat the oven to 400°F. Lightly coat a 9×13-inch baking dish with nonstick spray and set aside.
02 -
Bring a large pot of salted water to a boil. Add Brussels sprouts and cook until just fork-tender, about 4 to 5 minutes. Drain thoroughly and set aside.
03 -
In a large skillet over medium heat, melt the butter. Add diced onion and cook until softened, about 3 to 4 minutes.
04 -
Stir in the minced garlic and crushed red pepper flakes, cooking for 30 seconds while stirring continuously.
05 -
Sprinkle flour evenly over the onion mixture. Stir constantly for 1 minute until a smooth roux forms.
06 -
Slowly whisk in chicken broth. Continue whisking until the sauce thickens slightly, about 1 to 2 minutes.
07 -
Pour in the heavy whipping cream. Whisk until the mixture becomes smooth, creamy, and thick enough to coat the back of a spoon, about 2 to 3 minutes.
08 -
Season the sauce evenly with kosher salt and black pepper.
09 -
Add the blanched Brussels sprouts to the sauce, mixing to coat. Gently fold in the Gruyère and Parmesan cheeses. Transfer to the prepared baking dish. Sprinkle with crispy fried onions. Bake until golden and bubbling, about 20 to 25 minutes.
10 -
Remove from oven and scatter chopped fresh parsley over the top before serving for added color and freshness.
# Notes:
01 -
Gruyère can be substituted with Fontina or Emmental. Add crispy fried onions during the last minutes of baking for maximum crunch. Chopped fresh parsley brightens the dish before serving.