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Brussels Sprouts Casserole

Brussels sprouts casserole combines blanched sprouts with a smooth cheddar cheese sauce and a golden panko-Parmesan topping. It bakes in a 9x13-inch dish until bubbling around the edges.
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Prep Time 10 minutes
Cook Time 35 minutes
resting time 5 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 406
Ingredients Equipment Method Notes

Ingredients
  

For the Brussels sprouts
  • 2 lb Brussels sprouts trimmed and halved
For the sauce
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 2 cup whole milk
  • 0.5 cup heavy cream
  • 0.5 tsp garlic powder
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tsp Dijon mustard
  • 8 oz sharp cheddar cheese shredded
For the topping
  • 1 cup panko breadcrumbs
  • 0.5 cup Parmesan cheese grated
  • 1 tbsp olive oil

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare and blanch the Brussels sprouts
  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish.
  3. Bring a large pot of water to a boil.
  4. Add the Brussels sprouts and cook for 3 to 4 minutes, until bright green and just tender.
  5. Drain the Brussels sprouts well and transfer them to the prepared baking dish.
Make the sauce
  1. Melt the butter in a medium saucepan over medium heat.
  2. Whisk in the flour and cook for 1 minute.
  3. Gradually whisk in the milk and heavy cream.
  4. Cook for 3 to 5 minutes, whisking often, until the sauce thickens enough to coat a spoon.
  5. Stir in the garlic powder, salt, black pepper, and Dijon mustard.
  6. Remove the pan from the heat.
  7. Stir in the cheddar until melted and smooth.
Assemble and bake
  1. Pour the cheese sauce over the Brussels sprouts and toss gently to coat them evenly.
  2. Stir together the panko, Parmesan, and olive oil in a small bowl.
  3. Scatter the mixture evenly over the casserole.
  4. Bake for 20 to 25 minutes, until the sauce is bubbling around the edges and the topping is golden brown.
  5. Let rest for 5 minutes before serving.

Notes

For the smoothest sauce, add the milk and heavy cream gradually while whisking. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the cream sauce may separate. For a gluten-free version, use gluten-free flour and panko breadcrumbs.