Creamy Parmesan Brussels Sprouts Casserole (Printable)
Tender Brussels sprouts in a creamy, cheesy Parmesan sauce with a golden breadcrumb topping. A rich, comforting side perfect for any occasion.
# What You'll Need:
→ Vegetables
01 - 2 lbs Brussels sprouts, trimmed and halved
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Sauce
04 - 2 tbsp unsalted butter
05 - 2 tbsp all-purpose flour
06 - 1 1/4 cups whole milk
07 - 1/2 cup heavy cream
08 - 1 cup grated Parmesan cheese
09 - 1 cup shredded mozzarella cheese
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 1/4 tsp ground nutmeg
→ Topping
13 - 1/4 cup grated Parmesan cheese
14 - 1/4 cup panko breadcrumbs
15 - 1 tbsp unsalted butter, melted
# 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 rolling boil. Add trimmed and halved Brussels sprouts, cooking for 4 to 5 minutes until just tender. Drain thoroughly and set aside.
03 - In a large skillet, melt butter over medium heat. Add chopped onion and sauté for 3 minutes until softened. Stir in minced garlic and cook for 1 additional minute until fragrant.
04 - Sprinkle flour over the onion and garlic mixture. Cook, stirring constantly, for 1 minute to form a smooth roux.
05 - Gradually whisk in whole milk and heavy cream. Continue cooking and stirring for 3 to 5 minutes until the sauce thickens enough to coat the back of a spoon.
06 - Reduce heat to low. Stir in grated Parmesan, shredded mozzarella, salt, black pepper, and ground nutmeg. Mix until the cheeses are fully melted and the sauce is smooth and creamy.
07 - Add blanched Brussels sprouts to the cheese sauce, gently tossing until evenly coated. Transfer the mixture to the prepared baking dish, spreading into an even layer.
08 - In a small bowl, combine grated Parmesan, panko breadcrumbs, and melted butter. Mix until crumbs are evenly moistened. Sprinkle the topping uniformly over the casserole.
09 - Bake on the center rack for 20 to 25 minutes until the topping is golden brown and the sauce is bubbly around the edges.
10 - Remove from oven and let rest for 5 minutes before serving to allow the sauce to set slightly.
# Helpful Tips:
01 -
- The creamy sauce transforms ordinary sprouts into something genuinely luxurious without requiring any fancy technique.
- It reheats beautifully the next day, which means you can make it ahead and actually enjoy your own gathering.
02 -
- Overcooking the sprouts during the blanching step leads to mushy results after baking, so pull them when they still have a slight bite.
- Adding the cheese off the heat or on very low heat prevents the sauce from breaking and turning grainy.
03 -
- Cut all your sprouts the same size so they cook evenly and you do not end up with some mushy and some crunchy pieces.
- Grate your Parmesan from a wedge rather than using the pre shredded kind, which has anti caking powder that makes the sauce gritty.