Cheesy Brussels Sprout Casserole with Breadcrumbs

Close up square photo of Brussels sprout casserole in a white casserole dish.

Cheesy Brussels Sprout Casserole with Breadcrumbs

Prepare to fall in love with the hearty goodness of this oven-baked Brussels sprout casserole recipe. Made from fresh Brussels sprouts mixed with creamy sauce and topped with a crunchy breadcrumb layer, this casserole is a delightful blend of textures. This irresistible recipe is savory, comforting, and the perfect side for entertaining.

Course Side Dish

Cuisine American

Diet Vegetarian

Keyword Holiday Sides

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 331kcal

Author Wendy Polisi

Ingredients

Brussels Sprouts

2 pounds Brussels sprouts trimmed and halved
1 tablespoon avocado oil
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper

Topping

2 tablespoons butter
½ cup coarsely chopped walnuts
½ cup panko breadcrumbs

Casserole

2 tablespoons butter
2 teaspoons minced garlic
2 tablespoons all-purpose flour
1 ½ cups half and half
4 ounces Gruyere cheese shredded (divided)
2 ounces Parmesan cheese shredded (use rennet-free if vegetarian)
¼ teaspoon cayenne pepper

Instructions

Preheat the oven to 425° F. Spray a 13 x 9-inch baking dish with cooking spray.
Toss the Brussels sprouts with the oil, salt, and pepper and arrange in the prepared dish.
Cook for 30 minutes, tossing halfway through.
While the Brussels sprouts are cooking, melt the butter in medium saucepan over medium heat. Add the bread crumbs and walnuts and cook for 3 to 4 minutes, until fragrant and lightly browned. Remove to a bowl.
In a saucepan, add the remaining 2 tablespoons of butter. Add the garlic, and cook for 30 seconds. Add the flour and cook for 3 to 4 minutes. Gradually add the half and half, whisking well to combine. Bring to a simmer, and cook for about 5 minutes, until the sauce starts to thicken.
Turn the heat to low, and add 2 ounces of the Gruyere and the parmesan. Stir until the cheese melts. Stir in the cayenne pepper, and season to taste with salt and pepper.
Pour the sauce over the roasted Brussels sprouts. Sprinkle with the remaining Gruyere cheese and then top with the breadcrumb mixture.
Bake for 15 minutes longer, until golden brown. Allow to cool slightly before serving.

Nutrition