Can I make Cheesy Brussel Sprout Casserole ahead of time?

Yes, Cheesy Brussel Sprout Casserole can be assembled up to 24 hours in advance. Prepare the roasted Brussels sprouts and mix them with the creamy cheese sauce, then cover and refrigerate before baking. When ready to serve, let the casserole sit at room temperature for about 20 minutes, then bake as directed. You may need to add an extra 5–10 minutes of baking time if it’s still cold from the fridge.

How do I keep Brussels sprouts from getting watery in the casserole?

The key to preventing a watery Cheesy Brussel Sprout Casserole is roasting the sprouts first. Roasting removes excess moisture and enhances their flavor. Make sure not to overcrowd the baking sheet, as proper airflow helps them caramelize instead of steam. Let them cool slightly before mixing into the cream sauce to avoid thinning the mixture.

Can I freeze Cheesy Brussel Sprout Casserole?

Freezing is not recommended for Cheesy Brussel Sprout Casserole. Because the dish contains heavy cream and cheese, the texture may separate or become grainy after thawing. For best results, store leftovers in an airtight container in the refrigerator for up to four days and reheat gently in the oven or microwave.

What proteins pair best with Cheesy Brussel Sprout Casserole?

Cheesy Brussel Sprout Casserole pairs beautifully with roasted chicken, turkey, baked ham, grilled steak, or pork chops. The creamy, garlicky flavors complement savory meats especially well. For a complete low-carb meal, serve it alongside grilled salmon or garlic butter shrimp. It also works as a hearty vegetarian option when paired with a fresh salad or crusty bread.

Cheesy Brussel Sprout Casserole – Easy Creamy Bake

Name: Cheesy Brussel Sprout Casserole
Prep time: 10 min
Cook time: 37 min
Total time: 47 min
Cuisine: American
Ingredients: 3 cups Brussels sprouts, trimmed and halved; 1 tablespoon olive oil; 1 teaspoon salt, divided; 1 teaspoon freshly cracked black pepper, divided; 1 cup heavy cream; 4 cloves garlic, minced; 1 tablespoon Italian seasoning; 1 cup shredded parmesan cheese, divided; 1 1/2 cups shredded mozzarella cheese, divided; 1 tablespoon unsalted butter (for greasing the dish)

Description

Cheesy Brussel Sprout Casserole is a creamy, garlicky baked side dish made with roasted Brussels sprouts, heavy cream, parmesan, and mozzarella. This easy low-carb casserole is bubbly, golden, and perfect for weeknights or holiday dinners.

Ingredients

Scale

3 cups Brussels sprouts, trimmed and halved
1 tablespoon olive oil
1 teaspoon salt, divided
1 teaspoon freshly cracked black pepper, divided
1 cup heavy cream
4 cloves garlic, minced
1 tablespoon Italian seasoning
1 cup shredded parmesan cheese, divided
1 1/2 cups shredded mozzarella cheese, divided
1 tablespoon unsalted butter (for greasing the dish)

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Instructions

Preheat the oven to 400°F (200°C). Grease a 9×9-inch casserole dish or 12-inch cast iron skillet with 1 tablespoon butter.
Toss the halved Brussels sprouts with olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Spread evenly on a parchment-lined baking sheet.
Roast for 12 minutes until slightly tender and lightly caramelized. Remove from the oven and let cool for 5 minutes.
In a large bowl, combine heavy cream, minced garlic, Italian seasoning, 3/4 cup parmesan cheese, 1 cup mozzarella cheese, and the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Stir well.
Fold the roasted Brussels sprouts into the cream mixture until fully coated.
Transfer the mixture to the prepared casserole dish and spread evenly.
Top with the remaining 1/4 cup parmesan cheese and 1/2 cup mozzarella cheese.
Bake for 25–30 minutes until the casserole is bubbly and the top is golden brown.
Let rest for 5 minutes before serving to allow the sauce to thicken.

Notes

Roasting the Brussels sprouts first prevents excess moisture in the casserole.
For extra flavor, add 1/2 cup cooked crumbled bacon before baking.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 350°F oven for 10–15 minutes or microwave individual portions for 30–45 seconds.
Freezing is not recommended as the cream sauce may separate.

Prep Time: 10 minutes
Cook Time: 37 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 330 kcal
Sugar: 3 g
Sodium: 852 mg
Fat: 27 g
Saturated Fat: 16 g
Unsaturated Fat: 10 g
Trans Fat: 0.01 g
Carbohydrates: 8 g
Fiber: 2 g
Protein: 15 g
Cholesterol: 78 mg