When it comes to comforting, creamy, and downright delicious casserole recipes, Brussels sprouts are often overlooked. But today, we’re shining a spotlight on this humble veggie’s versatility in the kitchen! With their slightly sweet flavor and tender texture, Brussels sprouts pair perfectly with a range of ingredients, from classic cheeses and meats to fresh herbs and spices.
To kick things off, we’ve curated 20 mouth-watering Brussels sprout casserole recipes that are sure to become new favorites. From Cheesy Bacon Brussel Sprout Casserole to Spicy Sriracha Brussel Sprout Casserole, there’s something for everyone on this list. So grab your apron, preheat the oven, and get ready to cozy up with a warm, comforting casserole (or two, or three…).
Cheesy Bacon Brussel Sprout Casserole
A comforting and flavorful side dish that’s perfect for any occasion, this casserole combines the sweetness of Brussels sprouts with the savory goodness of bacon and cheese.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 6 slices of bacon, diced
– 2 tablespoons butter
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– 1 teaspoon dried thyme
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the bacon over medium heat until crispy. Remove from heat and set aside.
3. In the same skillet, add butter and Brussels sprouts. Cook for 5-7 minutes or until tender and caramelized.
4. In a separate bowl, whisk together heavy cream and thyme.
5. In a 9×13 inch baking dish, arrange the cooked Brussels sprouts in an even layer. Top with crispy bacon, cheddar cheese, and cream mixture.
6. Bake for 20-25 minutes or until golden brown and bubbly.
Cooking Time: 40-45 minutes
Garlic Parmesan Brussel Sprout Casserole
Elevate your side dish game with this creamy, savory casserole that’s perfect for any occasion.
Ingredients:
– 1 pound fresh Brussels sprouts, trimmed and halved
– 3 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1/2 cup all-purpose flour
– 1/4 cup unsalted butter, melted
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté Brussels sprouts and garlic in melted butter until tender and caramelized.
3. In a separate bowl, mix Parmesan cheese and flour.
4. Add the cheese mixture to the skillet with the Brussels sprouts and stir until combined.
5. Transfer the mixture to a 9×13 inch baking dish and top with additional Parmesan cheese (optional).
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: 25 minutes
Creamy Mushroom Brussel Sprout Casserole
A hearty and comforting casserole that combines the earthy flavors of mushrooms, Brussels sprouts, and creamy sauce.
Ingredients:
– 1 pound fresh Brussels sprouts, trimmed and halved
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– 1 tablespoon butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté mushrooms, onion, and garlic until tender.
3. Add Brussels sprouts to the skillet and cook for an additional 5 minutes.
4. In a separate bowl, combine heavy cream and grated cheddar cheese. Stir until smooth.
5. Grease a 9×13-inch baking dish with butter.
6. Arrange the vegetable mixture in the prepared baking dish.
7. Pour the creamy cheese sauce over the top of the vegetables.
8. Bake for 25-30 minutes or until the casserole is golden brown and bubbly.
Cooking Time: 25-30 minutes
Baked Brussel Sprout and Potato Casserole
A deliciously comforting side dish that combines the earthy sweetness of Brussels sprouts with the creamy richness of potatoes.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 large potatoes, peeled and thinly sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup shredded cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper.
3. Spread half the potato slices in a 9×13-inch baking dish.
4. Add the chopped onion and minced garlic on top of the potatoes.
5. Arrange the Brussels sprouts over the onion mixture.
6. Top with the remaining potato slices.
7. Sprinkle shredded cheddar cheese evenly over the casserole.
8. Bake for 45-50 minutes or until the potatoes are tender and the top is golden brown.
Cooking Time: 45-50 minutes
Brussel Sprout and Cauliflower Cheese Casserole
A creamy, cheesy casserole packed with roasted Brussels sprouts and cauliflower, perfect for a cozy dinner or potluck.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 1 head of cauliflower, broken into florets
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup heavy cream
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss Brussels sprouts and cauliflower with olive oil, onion, garlic, salt, and pepper.
3. Spread the vegetable mixture on a baking sheet and roast for 20-25 minutes or until tender.
4. In a separate saucepan, melt butter over medium heat. Whisk in flour to make a roux, then gradually add heavy cream and bring to a simmer.
5. Remove from heat and stir in cheddar and Parmesan cheese until melted.
6. In a 9×13-inch baking dish, arrange roasted vegetables in an even layer. Pour the cheese sauce over the top.
7. Bake for 20-25 minutes or until the casserole is golden brown and bubbly.
Cooking Time: 45-50 minutes
Spicy Sriracha Brussel Sprout Casserole
Get ready to spice up your vegetable game with this bold and flavorful casserole! This recipe combines the crunch of roasted Brussels sprouts with the spicy kick of sriracha, all wrapped up in a creamy, cheesy package.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 3 cloves garlic, minced
– 1/4 cup Sriracha sauce
– 1 cup shredded cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– 1 tablespoon chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, sauté onion and garlic over medium heat until softened.
4. Add Sriracha sauce to the skillet and stir to combine.
5. In a greased 9×13-inch baking dish, arrange roasted Brussels sprouts in an even layer. Top with sautéed onion mixture and shredded cheese.
6. Drizzle heavy cream over the top and sprinkle with cilantro if desired.
7. Bake for 20-25 minutes or until golden brown and bubbly.
Cooking Time: 45-50 minutes
Brussel Sprout and Ham Casserole with Béchamel Sauce
This hearty casserole combines the sweetness of Brussels sprouts, the savory flavor of ham, and the richness of a creamy Béchamel sauce. Perfect for a comforting weeknight dinner or special occasion.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 6 slices of cooked ham, diced
– 2 tablespoons butter
– 1 cup grated cheddar cheese
– 1/2 cup Béchamel sauce (see below for recipe)
– Salt and pepper to taste
Béchamel Sauce:
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 1 cup milk
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté the Brussels sprouts in butter until tender and caramelized.
3. In a separate saucepan, make the Béchamel sauce by melting butter, then whisking in flour and milk. Bring to a simmer and cook until thickened.
4. In a 9×13 inch baking dish, arrange half of the Brussels sprouts, followed by half of the ham, and half of the cheese.
5. Repeat the layers, finishing with a layer of Béchamel sauce on top.
6. Bake for 25-30 minutes or until the casserole is golden brown and bubbly.
Brussel Sprout and Sweet Potato Casserole
A delicious and healthy casserole that combines the earthy flavors of roasted Brussels sprouts with the natural sweetness of sweet potatoes.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 large sweet potatoes, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup shredded cheddar cheese (optional)
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts and sweet potatoes with olive oil, salt, and pepper on a baking sheet.
3. Roast for 25-30 minutes or until the vegetables are tender and caramelized.
4. In a large skillet, sauté chopped onion and minced garlic until softened.
5. Add cooked vegetables to the skillet and stir to combine.
6. Transfer mixture to a 9×13-inch baking dish.
7. Top with shredded cheddar cheese (if using) and sprinkle with parsley.
8. Bake for an additional 10-15 minutes or until cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Brussel Sprout and Gruyère Cheese Casserole
A hearty, comforting casserole perfect for a cozy evening or special occasion.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup Gruyère cheese, grated
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss Brussels sprouts with olive oil, onion, garlic, salt, and pepper.
3. Spread the sprout mixture on a baking sheet in a single layer. Roast for 20-25 minutes or until tender and caramelized.
4. In a separate saucepan, combine Gruyère cheese and heavy cream. Heat over low heat, whisking until smooth.
5. In a 9×13-inch baking dish, arrange the roasted Brussels sprouts in an even layer. Top with the Gruyère cheese mixture.
6. Bake for 15-20 minutes or until the cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Serves: 4-6 people
Brussel Sprout and Sausage Casserole
A hearty and comforting casserole that combines the earthy sweetness of Brussels sprouts with the savory flavor of sausage.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 1 pound sweet Italian sausage, casings removed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup shredded cheddar cheese
– Salt and pepper to taste
– 1 tablespoon brown sugar
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook sausage in a large skillet over medium-high heat, breaking up with spoon, until browned, about 5 minutes.
3. Add onion and garlic; cook until onion is translucent.
4. Add Brussels sprouts; cook until tender, about 10-12 minutes.
5. In a separate bowl, whisk together chicken broth and brown sugar.
6. In a 9×13-inch baking dish, arrange sausage mixture, followed by the Brussels sprout mixture.
7. Sprinkle cheese on top.
8. Pour chicken broth mixture over the casserole.
9. Bake for 25-30 minutes or until golden brown.
Cooking Time: 35-40 minutes
Brussel Sprout and Wild Rice Casserole
This hearty casserole combines the nutty flavor of wild rice with the caramelized sweetness of roasted Brussels sprouts, perfect for a comforting weeknight dinner.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 cups cooked wild rice
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and caramelized.
3. In a large mixing bowl, combine cooked wild rice, roasted Brussels sprouts, diced onion, minced garlic, grated cheddar cheese, and chopped parsley. Mix well to combine.
4. Transfer the mixture to a 9×13 inch baking dish. Cover with aluminum foil and bake for 20-25 minutes or until heated through.
5. Remove foil and continue baking for an additional 5-10 minutes or until lightly browned.
Cooking Time: 40-50 minutes
Brussel Sprout and Kale Casserole with Almonds
This hearty casserole combines the earthy flavors of roasted Brussels sprouts and kale with the crunch of toasted almonds, all wrapped up in a creamy, cheesy package.
Ingredients:
– 1 pound Brussels sprouts, trimmed
– 2 cups curly kale, stems removed and chopped
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup grated cheddar cheese
– 1/4 cup grated Parmesan cheese
– 1/2 cup almond slivers
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts and kale with olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes or until tender.
3. In a large skillet, sauté chopped onion and minced garlic until softened.
4. In a greased 9×13-inch baking dish, combine roasted vegetables, cooked onion mixture, cheddar cheese, Parmesan cheese, and almond slivers.
5. Bake for an additional 15-20 minutes or until cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Brussel Sprout and Butternut Squash Casserole
A flavorful and nutritious casserole that combines the sweetness of butternut squash with the earthy taste of Brussels sprouts. This recipe is perfect for a cozy night in or as a side dish for your next family gathering.
Ingredients:
– 1 large butternut squash, peeled and cubed
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup grated cheddar cheese (optional)
– 1/4 cup breadcrumbs (optional)
Instructions:
1. Preheat oven to 375°F.
2. Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
3. In a large skillet, sauté onion and garlic until softened. Add roasted squash and sprouts; stir to combine.
4. Transfer mixture to a 9×13-inch baking dish. Top with cheddar cheese (if using) and breadcrumbs (if using).
5. Bake for an additional 15-20 minutes or until cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Brussel Sprout and Caramelized Onion Casserole
This hearty casserole combines the sweetness of caramelized onions with the earthy flavor of roasted Brussels sprouts, all wrapped up in a crispy breadcrumb crust. Perfect for a cozy night in or as a side dish for your next dinner party.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 large onions, thinly sliced
– 2 tablespoons olive oil
– 1/4 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Optional: 1/4 teaspoon red pepper flakes for a spicy kick
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, caramelize the onions over medium-low heat, stirring occasionally, until dark golden brown (about 30 minutes).
3. In a separate bowl, toss the Brussels sprouts with olive oil, salt, and pepper.
4. Spread the caramelized onions on the bottom of a 9×13-inch baking dish.
5. Add the roasted Brussels sprouts on top of the onions.
6. Sprinkle breadcrumbs and Parmesan cheese evenly over the sprouts.
7. Bake for 25-30 minutes or until the crust is golden brown.
Cooking Time: Approximately 40-45 minutes
Brussel Sprout and Artichoke Casserole
A flavorful and nutritious casserole that combines the earthy sweetness of roasted Brussels sprouts with the tender, slightly bitter taste of artichokes.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 large artichokes, quartered
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1/2 cup grated cheddar cheese
– 1/4 cup breadcrumbs
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and caramelized.
3. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high. Add chopped onion and cook until translucent. Add minced garlic and cook for an additional minute.
4. Arrange roasted Brussels sprouts, artichoke quarters, and cooked onion mixture in a 9×13 inch baking dish.
5. Sprinkle grated cheddar cheese and breadcrumbs evenly over the top.
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: 45-50 minutes
Brussel Sprout and Quinoa Casserole
This hearty casserole combines the nutty flavor of quinoa with the earthy sweetness of roasted Brussels sprouts, all wrapped up in a crispy, golden-brown crust.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large onion, chopped
– 4 cups Brussels sprouts, trimmed and halved
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook quinoa according to package instructions.
3. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and caramelized.
4. In a large mixing bowl, combine cooked quinoa, roasted Brussels sprouts, and chopped onion.
5. Transfer the mixture to a 9×13-inch baking dish.
6. Top with grated cheddar cheese (if using).
7. Bake for an additional 15-20 minutes or until the casserole is golden brown.
Cooking Time: 40-45 minutes
Brussel Sprout and Blue Cheese Casserole
A rich and savory casserole that combines the natural sweetness of roasted Brussels sprouts with the pungency of blue cheese. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 pound Brussels sprouts, trimmed
– 2 tablespoons olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1/2 cup crumbled blue cheese (such as Roquefort or Gorgonzola)
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, onion, garlic, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender and caramelized.
4. In a separate bowl, combine blue cheese and Parmesan cheese.
5. Grease a 9×13-inch baking dish with butter.
6. Arrange roasted Brussels sprouts in the dish.
7. Top with blue cheese mixture and sprinkle with thyme leaves.
8. Bake for an additional 10-12 minutes or until cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Brussel Sprout and Cornbread Casserole
A hearty and satisfying casserole that combines the nutty flavor of roasted Brussels sprouts with the comforting warmth of cornbread. Perfect for a cozy dinner or brunch.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup frozen corn kernels
– 1 cup cornbread mix
– 1/2 cup milk
– 1 large egg
– Salt and pepper to taste
– Optional: 1/4 cup grated cheddar cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, onion, garlic, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large bowl, whisk together cornbread mix, milk, egg, and a pinch of salt and pepper.
4. Add roasted Brussels sprouts to the bowl and stir until well combined.
5. Pour mixture into a 9×13-inch baking dish and top with optional cheddar cheese (if using).
6. Bake for an additional 20-25 minutes or until cornbread is golden brown.
Cooking Time: 40-50 minutes
Brussel Sprout and Spinach Casserole with Feta
A flavorful and nutritious casserole that combines the earthy sweetness of roasted Brussels sprouts, the freshness of spinach, and the tanginess of feta cheese.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 cups fresh spinach leaves
– 1/2 cup crumbled feta cheese
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, sauté chopped onion and minced garlic until softened. Add spinach leaves and cook until wilted.
4. In a 9×13-inch baking dish, combine roasted Brussels sprouts, cooked spinach mixture, crumbled feta cheese, and grated Parmesan cheese.
5. Bake for an additional 15-20 minutes or until the casserole is heated through.
Cooking Time: 35-40 minutes
Brussel Sprout and Leek Casserole with Breadcrumbs
This hearty casserole combines the natural sweetness of roasted Brussels sprouts and leeks with a crunchy breadcrumb topping, perfect for a cozy dinner or brunch.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 medium leeks, sliced into 1-inch pieces
– 2 tablespoons olive oil
– 1/4 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon butter
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts and leeks with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a separate pan, melt butter over medium heat. Add breadcrumbs and cook, stirring frequently, until golden brown and crispy (about 5 minutes).
4. In a large mixing bowl, combine roasted Brussels sprouts and leeks with Parmesan cheese. Top with breadcrumb mixture.
5. Bake for an additional 10-15 minutes or until casserole is heated through.
Cooking Time: 40-50 minutes
Summary
Indulge in the comforting world of creamy Brussels sprouts casseroles! This collection of 20 recipes combines the humble veggie with a variety of flavors and textures to create deliciously cheesy, crispy, and satisfying dishes. From classic combos like Cheesy Bacon Brussel Sprout Casserole to innovative twists like Spicy Sriracha Brussel Sprout Casserole, there’s something for everyone. Whether you’re a Brussels sprouts enthusiast or just looking for new ideas, these comforting recipes are sure to become new family favorites.