Description
This Cheesy Brussels Sprout Casserole is a delightful blend of flavors that turn ordinary Brussels sprouts into a mouthwatering dish. With creamy cheese and a crunchy topping, it’s perfect for gatherings and weeknight dinners alike!
Ingredients
Scale
- 2 pounds Brussels Sprouts
- 1/2 cup unsalted butter
- 1 medium yellow onion
- 4 teaspoons garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup heavy whipping cream
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup Gruyère cheese, shredded
- 1 cup Parmesan cheese, freshly grated
- 1 1/2 cups French's crispy fried onions
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Wash, trim, and halve the Brussels sprouts.
- In a skillet, melt butter over medium heat and sauté diced onion until translucent, about 5-7 minutes. Add minced garlic and crushed red pepper flakes for 1 minute.
- Sprinkle flour over the mixture, whisk in chicken broth and heavy cream, ensuring a smooth sauce.
- Fold in the halved Brussels sprouts, gruyère, parmesan, salt, and pepper until well combined.
- Transfer the mixture to a greased 9×13 inch baking dish and top with crispy fried onions.
- Bake for 30-35 minutes until bubbly and golden brown. Let rest for 10 minutes before serving.
Notes
Avoid overcooking the Brussels sprouts to maintain a slight crisp.
If using frozen sprouts, thaw first and pat dry to prevent excess moisture.
Add more cream for extra creaminess if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 65mg