This low carb Brussels Sprouts Casserole Recipe is going to quickly become a family favourite. It’s so easy to make and each bite is filled with Brussels sprouts and cheesy goodness!
Want more delicious casserole recipes? Try my Baked Meatballs Casserole, Cauliflower Casserole Recipe, Spaghetti Squash Casserole or my Broccoli and Cauliflower Casserole!
Don’t you love casserole recipes? I love them because they are always so easy to make like my Sausage and Potato Breakfast Casserole, so delicious and also they can be very healthy just like this flavourful Veggie Breakfast Casserole. So, I have some Brussels Sprouts on hand this week, after making my Roasted Brussels Sprouts Quinoa Salad and Brussels Sprouts Bacon Salad and decided to make another easy and quick casserole with them.
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, then into the oven it goes. It’s a relatively hands off recipe.
It’s one of my favourites come holiday season since the less time I spend on making a side dish, the more time I get to spend keeping an eye on my main dish or hanging out with the family.
This Brussels Sprouts Casserole recipe takes less than 30 minutes to make, is super versatile (see below for more ideas on how to change it up!), and let’s be honest, who doesn’t love some cheese on their veggies! Brussels sprouts may not be a favourite for little ones but with the cheese, they’re going to eat it up, no questions asked.
How to Make this Low Carb Brussels Sprouts Casserole Recipe
Ingredients
- Brussels sprouts — ends trimmed and cut in half
- Cream cheese — softened to room temperature so you can easily mix with your Brussels sprouts.
- Half-half cream — or heavy cream
- Seasoning: garlic powder, onion powder, salt and freshly ground black pepper
- Mozzarella — shredded
- Fresh parsley — chopped
Instructions
Prepare the Oven
- Adjust the oven rack to the middle position, and preheat oven to 425°F.
Steam the Brussels Sprouts
- 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 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-half cream, garlic powder, onion powder, salt and freshly ground black pepper. Mix everything well to combine all the ingredients together.
Combine Everything and Bake
- 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.
- Before serving, top with fresh chopped parsley.
Recipe Variations for this Brussels Sprouts Casserole Recipe
- Add some cooked bacon to the mix before baking it for an extra crispy crunch.
- Make this into a full meal by adding in chopped or shredded chicken to it before baking.
- Swap the Mozzarella cheese for another cheese of choice such as cheddar.
- Additional vegetables can be added as well! Just be sure to adjust the size of your pan if you plan on adding more vegetables.
Tips and Notes
- 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.
- Be sure to remove any outer leaves of the Brussels sprouts 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.
- If you are purchasing the Brussels sprouts in advance, to keep them fresh, store them unwashed, and untrimmed in a plastic bag in the vegetable crisper drawer of the fridge.
Frequently asked questions
Can this Brussels Sprouts Casserole be made ahead of time?
- Yep! Make this casserole ahead of time then let 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 350F covered with tinfoil until the whole casserole has heated through. The tinfoil is to prevent the top of the casserole from being dried out. If you don’t want to keep it covered, just keep a close eye on the casserole!
- Alternatively, you can steam your Brussels sprouts a day or two ahead of time and store in the fridge then follow steps 5 to 9 on the day you’re ready to make it.
Can this casserole be frozen?
- It is! Be sure to store this in an airtight freezer safe container. Freeze it for up to three months. When ready to eat, thaw it in your fridge overnight and bake until heated all the way through. You might have to give the mixture a stir before baking. I recommend freezing it in an aluminum tray so you can heat it up directly in it without worrying about glass cracking.
How do I store leftovers?
- Leftovers should be stored in the fridge in an airtight container and eaten within 3 days.
More Brussels Sprouts Recipes to Try:
- Brussels Sprouts Casserole
- Parmesan Brussels Sprouts Salad
- Sausage with Brussels Sprouts Skillet
- Easy Baked Chicken with Brussels Sprouts
- Shredded Brussels Sprout Salad
More Holidays Side Dishes:
- Easy Roasted Turkey Leg
- Garlic Butter Turkey Breast Recipe
- Cranberry Orange Sauce
- Potatoes au Gratin
- Gluten Free Cornbread Recipe
Brussels Sprouts Casserole Recipe
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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.
Tips
- Click HERE to watch the web story.
- You can broil the casserole for a few minutes for a crispier, brown top.
- Make sure to properly clean and remove any brown leaves off the brussels sprouts before using.
- Add a handful of diced cooked bacon on top for an added crunch.
- 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 Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
D Gross says
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.
Olivia Ribas says
Love the addition of the ground Italian sausage and swiss. So clever 😉