This Brussels Sprouts Casserole takes the humble sprout and turns it into a cheesy, comforting side dish that everyone will ask for. Tender Brussels sprouts are enveloped in a creamy sauce, topped with golden melted cheese and crisp edges. Easy to make, rich in flavor, and irresistibly good. Yes, even the Brussels sprout skeptics will keep reaching for seconds.
Olivia’s Personal Note
Don’t you just love casserole recipes? I do! They’re always so easy to make, so delicious, and surprisingly wholesome with all the vegetables, just like my zucchini casserole, asparagus casserole and my cauliflower casserole.
So, I had some Brussels sprouts on hand this week and decided to make another easy, quick casserole with them to serve alongside roasted chicken for a simple weeknight dinner.
When I say that this recipe is easy, I really mean it! All you really have to do is steam your Brussels sprouts, toss them with some cheese, and then into the oven it goes. It’s a relatively hands-off recipe.
It’s one of my favorites come holiday season since it goes so well with turkey breast, reverse sear prime rib and bacon wrapped pork tenderloin.
Key Ingredients
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Brussels Sprouts: I use fresh Brussels sprouts with the ends trimmed and cut in half. After testing this recipe a few times, I’ve found that halving them helps them cook evenly and soak up the creamy sauce better. Whole sprouts stay a little too firm, while halved ones get perfectly tender without turning mushy.
Cream Cheese: Make sure it’s softened to room temperature. It mixes so much easier. I’ve tried adding it straight from the fridge before, and it stays lumpy. Softened cream cheese melts smoothly into the sauce and gives the casserole that rich, velvety texture.
Half-and-Half (or Heavy Cream): I’ve made this casserole with both half-and-half and heavy cream. Heavy cream gives the richest, creamiest sauce, while half-and-half keeps things lighter but still very satisfying. Both work and it just depends on how decadent you want it.
Seasonings: I’ve tested using fresh garlic and onion before, but for this casserole, the powders blend better into the creamy sauce and distribute more evenly. They add depth and flavor without overpowering the Brussels sprouts.
Mozzarella: Shredded mozzarella melts beautifully and gives the casserole that irresistible cheesy top. I’ve also tried it with Gruyère, Monterey Jack and sharp cheddar — both were delicious, but mozzarella gives the best creamy pull and mild flavor that doesn’t overshadow the veggies.
Instructions to Make Brussels Sprouts Casserole
Prepare the Oven
- Adjust the oven rack to the middle, and preheat the oven to 425°F.
Steam the Brussels Sprouts
- Steam Brussels sprouts by filling a large pot with about 2 cups of water and placing a steamer basket in the bottom.
- Bring the water to a boil. Place the Brussels sprouts into the steamer basket.
- Cover the pot and steam until the Brussels sprouts are fork tender, approximately 6 minutes.
Prepare the Cream Cheese Mixture
- Meanwhile, in a large bowl, add cream cheese, half-and-half cream, garlic powder, onion powder, salt, and freshly ground black pepper. Stir everything well to combine all the ingredients together.
Combine Everything and Bake
Remove the Brussels sprouts from the heat and place them in the cream cheese mixture bowl. It’s not necessary to let Brussels sprouts cool down. The hot Brussels sprouts will help to melt the cheese.
Spoon the Brussels sprouts mixture into an oiled casserole dish and top with mozzarella cheese. Bake uncovered for 10 minutes or until the cheese is melted and bubbling. Before serving, top with fresh chopped parsley.
Olivia’s Recipe Tips
Remove any outer leaves of the Brussels sprouts: Just remove the leaves that are bruised or have black spots. The quickest way is by cutting the stem off the base of the sprout, and the outer leaves will either naturally come off or can be easily peeled off.
Use freshly shredded cheese: I’ve tested pre-shredded mozzarella and while it works, it doesn’t melt as smoothly because of the anti-caking agents. Freshly shredded cheese gives that rich, creamy pull and melts beautifully into the sauce.
Let it rest before serving: I’ve found that letting the casserole rest for 5–10 minutes after baking helps it thicken and makes it easier to scoop without the sauce running.
Can this recipe be made ahead of time?
Yep! Make this casserole ahead of time, then let it cool, cover with cling film, and store in your fridge for up to 3 days. Reheat it in the oven on a lower temperature, such as 350°F, covered with tinfoil, until the whole casserole has heated through.
Alternatively, you can steam your Brussels sprouts a day or two ahead of time and store them in the fridge, then follow steps 5 to 9 on the day you’re ready to make it.
More Brussels Sprouts Recipes
Brussels Sprouts Casserole Recipe
Video
Ingredients
- 2 lb Brussels sprouts ends trimmed and cut in half
- 8 oz cream cheese softened
- ½ cup half-half cream or heavy cream
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and freshly ground black pepper
- 1 cup mozzarella shredded
- Fresh parsley chopped
Instructions
- Adjust the oven rack to the middle position, and preheat oven to 425°F.
- Steam Brussels sprouts by filling a large pot with about 2 cups of water and place a steamer basket in the bottom. Bring the water to a boil. Place the Brussel sprouts into the steamer basket. Cover the pot and steam until the Brussels sprouts are fork tender (6 minutes).
- Meanwhile, in a large bowl add cream cheese, half-half cream, garlic powder, onion powder, salt and freshly ground black pepper. Mix everything well to combine all the ingredients together.
- Remove the Brussels sprouts from the heat and place in the cream cheese mixture bowl. It’s not necessary to let Brussels sprouts cool down. The hot Brussels sprouts will help to melt the cheese.
- Spoon the Brussels sprouts mixture into an oiled casserole dish and top with mozzarella cheese. Bake uncovered for 10 minutes or until the cheese is melted.
- If you want the Brussels sprouts to be a little bit browned, you can turn the broiler on high for the final 3 minutes and broil it. Keep a close eye on it, so that it does not burn. Before serving, top with fresh chopped parsley.
Notes
- Add a handful of diced cooked bacon on top for an added crunch.
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This is optional, but it’s a great choice if you like—just add a little Parmesan cheese on top before broiling.
- To store: Tightly wrap up the leftover brussels sprouts casserole and keep it in the fridge for up to 4 days.
- To reheat: Reheat the casserole in the oven at 350F covered with tinfoil until the whole casserole has heated through.
- To freeze: Tightly wrap up the casserole and freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Made this adding ground Italian sausage, Swiss, sharp cheddar and mozzarella cheeses. It was delicious. I was surprised that the carbs were as high as they were. Didn’t realize that Brussels sprouts had that many carbs.
Love the addition of the ground Italian sausage and swiss. So clever 😉
Can you add cauliflower to this recipe? Maybe double the cream cheese mixture part? Looking for one dish for vegetables on Christmas Day.
yes you totally can.