Imagine transforming the often-misunderstood Brussels sprout into a decadent, creamy masterpiece that will have your dinner guests begging for the recipe. This Creamy Brussels Sprout Casserole is not just another vegetable side dish – it's a rich, cheesy sensation that turns humble sprouts into a culinary star. Whether you're looking to impress your family or convert even the most stubborn veggie skeptics, this recipe is your secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb Brussels sprouts, halved
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with butter or cooking spray.
- Trim the ends of the Brussels sprouts and slice them in half lengthwise. Rinse thoroughly under cold water to remove any dirt or debris.
- Bring a large pot of salted water to a boil. Add the halved Brussels sprouts and blanch for 3-4 minutes until they are bright green and slightly tender. Immediately drain and transfer to an ice bath to stop the cooking process.
- Pat the Brussels sprouts dry with paper towels to remove excess moisture. This helps prevent the casserole from becoming watery.
- In a large mixing bowl, combine the blanched Brussels sprouts, heavy cream, and half of the shredded cheddar cheese. Season generously with salt and freshly ground black pepper.
- Transfer the Brussels sprout mixture to the prepared baking dish, spreading it evenly.
- Sprinkle the remaining cheddar cheese over the top of the Brussels sprouts. Then evenly distribute the breadcrumbs across the surface.
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the cheese is melted and bubbly.
- Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows the sauce to set and makes serving easier.
- Serve hot as a delicious side dish, garnishing with additional freshly ground black pepper if desired.
Tips
- Always blanch your Brussels sprouts to ensure they're tender yet retain their vibrant green color and nutritional value.
- Pat the sprouts completely dry before mixing to prevent a watery casserole.
- Use freshly grated cheddar cheese for the best melting and flavor profile.
- Don't skip the resting time after baking – it helps the sauce set and makes serving easier.
- For extra crunch, consider toasting the breadcrumbs slightly before sprinkling on top.
- Experiment with different cheese varieties like gruyère or parmesan for unique flavor variations.
- For a lighter version, you can substitute half the heavy cream with half-and-half or whole milk.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 12g
Fat: 26g
Saturated Fat: 16g
Cholesterol: 85mg
