Brussels Sprout Casserole

This Brussels sprout casserole is pure bliss! Bake tender sprouts with a white cheddar cheese sauce and top with crunchy breadcrumbs.

Here’s a rich and delicious side dish that will have everyone talking about it: this perfect Brussels Sprout Casserole! Because what’s better than making Brussels that taste like mac and cheese? Bake up those tender sprouts with a rich and creamy white cheddar cheese sauce, then top it with crunchy breadcrumbs toasted until they’re golden brown. It’s truly sublime (and we’re not just saying that!). This is our go-to for a cozy homey side dish that everyone will go crazy over.

Ingredients in Brussels sprout casserole

This Brussels sprout casserole has three basic elements that make its magic: sauteed Brussels sprouts with shallots and garlic, a white cheddar cheese sauce, and a crunchy breadcrumb topping. It’s perfect for Thanksgiving, Christmas, or any festive fall or winter meal. Use it as a side dish or even a vegetarian main dish! Here’s what you need:

Brussels sprouts, shallots and garlic
Olive oil
Salt and pepper
Butter
Flour
Milk
Onion powder and garlic powder
White cheddar
Pecorino Romano cheese: an aged cheese like a saltier version of Parmesan! If desired, substitute Parmesan cheese and another pinch of salt
Panko

How to prepare the Brussels sprouts

For this Brussels sprouts recipe, you’ll to slice the Brussels sprouts into quarters. Here’s why, and a few tips:

Slicing into quarters makes them easier to saute. The first step is to make sautéed Brussels sprouts, and they cook faster and more evenly in smaller pieces.
Got super large Brussels sprouts? We’ve gotten some massive ones at the store. Cut them in half, then into thirds to make sixths. Very small Brussels can likely just go in half. The goal is to have everything in similar sized pieces.
Remember the weight for the sprouts is off the stem. It’s easiest to buy them in bags from the store: usually you can find one pound bags.

Making the white cheddar cheese sauce

This Brussels sprout casserole features a white cheddar cheese sauce that’s made like a traditional mac and cheese sauce using a roux. A “roux” (pronounced “Roo“) is a way to thicken sauces by cooking equal parts flour and butter. It results in a thick and creamy sauce. There are a few important things to note about making a roux:

Measure out your ingredients in advance (mise en place). The cooking process goes fast, so you don’t want to be distracted by measuring. The French way to say measure out all your ingredients is mise en place, which “means everything in its place”.
Don’t leave the stove, and watch closely. The flour and butter can burn easily! Stand by the stove and start adding milk right when the flour turns golden brown.
Add the milk gradually. Pour in the milk and constantly whisk, adding it little by little, until it forms a smooth sauce. Then add the cheese and stir until it melts.

Ways to serve Brussels sprouts casserole

There are so many ways to serve this Brussels sprouts casserole: it works as a side dish or a main dish! It’s just like mac and cheese but using Brussels sprouts instead of pasta, so it’s the ideal vegetarian main dish. Use it in the following ways:

As a side with roast chicken, fish, or a vegetarian main
As part of a Thanksgiving spread or Christmas table
As a vegetarian main dish with a green salad and another easy side dish

More Brussels sprouts recipes

In love with the mighty Brussel sprout? Here are a few more top Brussels sprouts recipes for serving this versatile veggie:

Make delicious Crispy Brussels Sprouts or Brussels Sprouts with Maple Glaze
Try Brussels Sprout Salad
Bake up unique Smashed Brussels Sprouts
Opt for Fried Brussels Sprouts
Go for Spicy Brussels Sprouts

This Brussels sprout casserole recipe is…

Vegetarian.