Brussels Sprouts Casserole Recipe

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!

Course Side Dish

Cuisine American

Keyword brussel sprouts casserole, brussel sprouts recipe, casserole recipe

Prep Time 10

Cook Time 19

Total Time 29

Servings people

Calories 286kcal

Author Olivia Ribas

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

US Customary - Metric

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.

Video

Notes

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