Cheesy Brussel Sprout Casserole – Creamy, Easy, and Family-Approved

If you’re trying to win over a brussels sprout skeptic, this Cheesy Brussel Sprout Casserole is your secret weapon. It’s bubbling with melted mozzarella, packed with garlic and Italian seasoning, and smothered in a rich, creamy sauce. It’s basically the grown-up, veggie-forward version of mac and cheese — without the pasta.

I first whipped this up for a Thanksgiving side dish and it completely stole the spotlight. Even the kids who swore off green veggies went back for seconds. Since then, it’s earned a permanent place in our cold-weather dinner rotation. It’s easy, cheesy, and guaranteed to please.

Let’s get into how to make it!

Why You’ll Love This Cheesy Brussel Sprout Casserole

• Creamy and cheesy but still veggie-packed
• Simple to prep, bake, and serve
• Reheats like a dream
• Easily adaptable (add bacon or swap cheeses!)

Ingredients You’ll Need

Here’s everything you’ll need to pull off this crave-worthy side dish:

• 3 cups Brussels sprouts, bottoms trimmed and halved
• 1 tablespoon oil (olive oil or avocado oil work best)
• 1 teaspoon salt, divided
• 1 teaspoon freshly cracked black pepper, divided
• 1 cup heavy cream
• 4 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 1 cup shredded parmesan cheese (or asiago), divided
• 1½ cups shredded mozzarella cheese, divided

Optional Add-ins: crumbled bacon, chopped cooked chicken, crushed red pepper flakes for heat

How to Make Cheesy Brussel Sprout Casserole

This recipe is super family-friendly, even if your little ones are on the fence about Brussels sprouts. It comes together in just a few steps:

For Step 1: Roast the Brussels Sprouts

1. Preheat your oven to 400°F (200°C).
2. Butter a 12-inch round cast iron skillet or small casserole dish (9×9 works great).
3. Toss halved brussels sprouts with oil. Spread on a parchment-lined baking sheet.
4. Sprinkle with 1/2 tsp salt and 1/2 tsp pepper.
5. Roast for 12 minutes, then let cool for 5 minutes.

Pro Tip: Roasting gives the sprouts a slightly crispy edge that holds up beautifully in the creamy sauce.

Step 2: Make the Creamy Cheese Sauce

1. In a large bowl, combine:

• Heavy cream
• Minced garlic
• Italian seasoning
• 3/4 cup parmesan cheese
• 1 cup mozzarella cheese
• Remaining 1/2 tsp salt and 1/2 tsp pepper

1. Stir until fully mixed and creamy.

Kitchen Tip: If your cheese is cold, let it sit for a few minutes before mixing. This helps it blend smoothly with the cream.

Step 3: Assemble the Casserole

1. Gently fold roasted Brussels sprouts into the cream mixture.
2. Pour everything into your buttered baking dish.
3. Sprinkle remaining cheeses (1/4 cup parmesan + 1/2 cup mozzarella) over the top.

And Step 4: Bake It to Golden Perfection

1. Bake uncovered for 25–30 minutes, until bubbly and golden brown around the edges.
2. Let it rest for 5 minutes before serving so the sauce thickens slightly.

Flavor Boosting Tips You’ll Love

• Add bacon if you’re not keeping it vegetarian. Crispy crumbles on top are amazing.
• Try gruyere instead of mozzarella for a fancier flavor twist.
• Want it spicier? Add a pinch of red chili flakes to the sauce.
• Crispy topping idea: Sprinkle buttered breadcrumbs over the cheese before baking.

This dish is forgiving and flexible. You can play with the cheese blend and seasoning to make it your own.

Perfect Side Dish Pairings

Serve this Cheesy Brussel Sprout Casserole with:

• Herb-roasted chicken or turkey
• Grilled salmon or baked cod
• Baked mac and cheese for double comfort food power
• Garlic mashed potatoes and cranberry sauce at holiday meals

Make-Ahead, Storage & Reheating Tips

This casserole is make-ahead friendly and great for leftovers. Here’s how to manage it:

Make Ahead

• Assemble the casserole (leave off the final cheese topping).
• Cover tightly and refrigerate up to 24 hours ahead.
• Add cheese topping just before baking.

Storage

• Store leftovers in an airtight container in the fridge up to 4 days.
• Freeze fully baked casserole for up to 2 months. Wrap well.

Reheating

• Reheat in a 350°F oven for 10–15 minutes until hot and bubbly.
• Or microwave individual portions in 30-second intervals.

FAQs About Cheesy Brussel Sprout Casserole

Can I make this low-carb or keto?
Yes! This casserole is already low in carbs and naturally keto-friendly — no flour or starches added.

Can I use frozen Brussels sprouts?
Yes, but thaw and pat them very dry before roasting to avoid sogginess.

What other cheeses can I use?
Gruyere, asiago, cheddar, Monterey jack, or even cream cheese work beautifully.

Can I add protein to make it a main dish?
Definitely — stir in cooked chicken, turkey, or crumbled sausage for a full meal.

How do I keep the cheese sauce from separating?
Avoid overbaking and let the casserole rest 5 minutes before cutting.

More Cozy, Cheesy Dishes to Try

If you loved this recipe, you’ll want to check these out next:

• Slow Cooker Cowboy Casserole for Comfort-Filled Dinners
• Creamy Sausage Crescent Roll Casserole That Wows Crowds
• Easy Healthy Dinner Ideas Featuring Veggie-Forward Recipes

Save This Cheesy Brussel Sprout Casserole for Later!

Whether you’re feeding a crowd or just want a delicious way to eat more veggies, this Cheesy Brussel Sprout Casserole fits the bill.

✨ Tag @RitzyRecipes on Pinterest and let me know if you try it: https://www.pinterest.com/Ritzyrecipes/

I’d love to hear what twists you put on it — or how many picky eaters you converted!

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