Creamy Parmesan Brussels Sprouts Casserole (Print)
Tender Brussels sprouts in creamy Parmesan sauce with crispy panko topping — a comforting baked side.
# Ingredient list:
→ Vegetables
01 - 1 1/2 lbs Brussels sprouts, trimmed and halved
02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
→ Dairy
04 - 1 1/2 cups heavy cream
05 - 3/4 cup grated Parmesan cheese
06 - 1 cup shredded mozzarella cheese
07 - 2 tbsp unsalted butter
→ Seasonings
08 - 1 tsp salt
09 - 1/2 tsp black pepper
10 - 1/2 tsp dried thyme
11 - 1/4 tsp ground nutmeg
→ Topping
12 - 1/2 cup panko breadcrumbs
13 - 1/4 cup grated Parmesan cheese
14 - 1 tbsp olive oil
# Directions:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Bring a large pot of salted water to a boil. Add the trimmed and halved Brussels sprouts and blanch for 3 to 4 minutes until just tender. Drain thoroughly and set aside.
03 - Melt the butter in a large skillet over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until translucent. Stir in the minced garlic and cook for 1 additional minute until fragrant.
04 - Pour the heavy cream into the skillet and bring to a gentle simmer. Add 3/4 cup Parmesan cheese, mozzarella, salt, black pepper, dried thyme, and nutmeg. Stir continuously for 2 to 3 minutes until the cheeses have melted and the sauce thickens slightly.
05 - Fold the blanched Brussels sprouts into the creamy sauce until evenly coated. Transfer the entire mixture to the prepared baking dish, spreading it into an even layer.
06 - In a small bowl, combine the panko breadcrumbs, remaining 1/4 cup grated Parmesan, and olive oil. Mix until the breadcrumbs are evenly moistened, then sprinkle the topping uniformly over the casserole.
07 - Bake for 20 to 25 minutes until the casserole is bubbling and the topping is golden brown. Allow to cool for 5 minutes before serving.
# Expert Tips:
01 -
- The creamy Parmesan sauce converts even the most stubborn Brussels sprouts skeptics at the table.
- It reheats beautifully, making it the rare casserole that tastes just as good on day two.
- Everything comes together with basic pantry ingredients and one baking dish.
02 -
- Do not skip draining the blanched sprouts thoroughly because excess water turns a silky sauce into a soupy mess.
- Watch the cream sauce carefully once it starts simmering because it can scorch on the bottom of the pan in seconds if you walk away.
03 -
- Halve the sprouts through the stem end so the layers fan out and catch more sauce in every bite.
- Shred your own cheese every single time because pre shredded varieties contain cellulose that prevents smooth melting.