Cheesy Brussel Sprout Casserole

Elevate your Thanksgiving table with this irresistible Cheesy Brussel Sprout Casserole! Tender roasted Brussels sprouts are enveloped in a luscious, creamy cheese sauce, topped with a golden, crispy panko and Parmesan crust. It's the perfect blend of earthy, savory, and utterly satisfying flavors that will turn even sprout skeptics into fans. This comforting side dish brings gourmet taste with easy preparation, making it a holiday favorite!

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Prep Time 20

Cook Time 50

Total Time 1 10

Servings: 8 servings

Course: Casserole, Side Dish

Cuisine: American, Comfort Food

Ingredients Equipment Method Notes

Ingredients

2 pounds Brussels sprouts trimmed and halved
3 tablespoons olive oil
½ teaspoon salt plus more to taste
¼ teaspoon black pepper plus more to taste
4 tablespoons unsalted butter
¼ cup all-purpose flour
2 cups whole milk warmed
1 teaspoon Dijon mustard
½ teaspoon garlic powder
⅛ teaspoon nutmeg freshly grated if possible
2 cups shredded sharp cheddar cheese divided
1 cup shredded Gruyere cheese divided
½ cup freshly grated Parmesan cheese divided
1 cup panko breadcrumbs
2 tablespoons fresh parsley chopped, for garnish (optional)

Equipment

Large baking sheet
Large saucepan or Dutch oven
Whisk
9x13-inch baking dish

Method

Preheat your oven to 400°F (200°C). In a large bowl, toss the trimmed and halved Brussels sprouts with olive oil (1), ½ teaspoon salt (2), and ¼ teaspoon black pepper (3). Spread them in a single layer on a large baking sheet.
2 pounds Brussels sprouts, 3 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon black pepper
Roast for 20-25 minutes, or until tender and lightly caramelized. Stir halfway through to ensure even cooking. Remove from oven and set aside. Reduce oven temperature to 375°F (190°C).
In a large saucepan or Dutch oven, melt the butter (4) over medium heat. Whisk in the flour (5) and cook for 1-2 minutes, stirring constantly, until a thick paste (roux) forms.
4 tablespoons unsalted butter, ¼ cup all-purpose flour
Gradually whisk in the warm milk (6), a little at a time, until smooth. Continue whisking until the sauce thickens, about 3-5 minutes. Stir in the Dijon mustard (7), garlic powder (8), and nutmeg (9). Season with additional salt (2) and pepper (3) to taste.
2 cups whole milk, 1 teaspoon Dijon mustard, ½ teaspoon garlic powder, ⅛ teaspoon nutmeg, ½ teaspoon salt, ¼ teaspoon black pepper
Remove the saucepan from the heat. Add 1.5 cups of shredded sharp cheddar cheese (taken from 10), 0.75 cups of shredded Gruyere cheese (taken from 11), and ¼ cup of freshly grated Parmesan cheese (taken from 12) to the sauce. Stir until the cheeses are completely melted and the sauce is smooth and creamy.
2 cups shredded sharp cheddar cheese, 1 cup shredded Gruyere cheese, ½ cup freshly grated Parmesan cheese
Gently fold the roasted Brussels sprouts (0) into the cheese sauce until well coated. Pour the mixture into a 9x13 inch baking dish.
2 pounds Brussels sprouts
In a small bowl, combine the panko breadcrumbs (13) with the remaining ½ cup sharp cheddar (taken from 10), ¼ cup Gruyere (taken from 11), and ¼ cup Parmesan cheese (taken from 12). Sprinkle this mixture evenly over the top of the casserole.
1 cup panko breadcrumbs, 2 cups shredded sharp cheddar cheese, 1 cup shredded Gruyere cheese, ½ cup freshly grated Parmesan cheese
Bake for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown and crispy.
Remove from oven and let stand for 5-10 minutes before serving. Garnish with fresh chopped parsley (14) if desired.
2 tablespoons fresh parsley

Notes

For an extra layer of flavor, consider adding a sprinkle of crispy cooked bacon bits on top of the casserole with the breadcrumbs, or stir into the cheese sauce.