Brussels Sprouts Casserole

So, you’re craving something ridiculously tasty, surprisingly comforting, but also, let’s be real, you’re not trying to spend your entire evening in the kitchen, right? Same, friend, same. Enter the unsung hero of weeknight dinners and potluck showstoppers: the Brussels Sprouts Casserole! Yeah, I know what you’re thinking. “Brussels sprouts? In a casserole? Are you trying to trick me?” Trust me on this one. It’s pure magic.

Why This Recipe is Awesome

Because it takes those little green mini-cabbages, often maligned and misunderstood, and transforms them into something utterly craveable. This isn’t your grandma’s boiled-until-gray-and-sad Brussels sprouts. Oh no, this is a cheesy, creamy, slightly crispy triumph! It’s also incredibly forgiving, meaning even if you’re usually more of a “microwave chef,” you can totally nail this. **It’s basically idiot-proof**, even I managed it on a Tuesday, and that’s saying something.

Plus, it’s a fantastic way to sneak some veggies onto the plates of even the pickiest eaters (they’ll be too distracted by the glorious cheese to notice!). And did I mention it’s a one-dish wonder? Less cleanup means more time for… well, whatever you do when you’re not cooking. Winning!

Ingredients You’ll Need

Get ready to gather your culinary squad. Here’s what you’ll need for this cheesy, sprout-filled adventure:

• **1.5 lbs Brussels Sprouts:** The star of our show! Trimmed and halved. Don’t skip the trimming, nobody likes a tough stem.
• **2 Tbsp Olive Oil:** For getting those sprouts all lovely and browned.
• **1/2 cup Onion:** Diced. Yellow or white, whatever you’ve got.
• **2 cloves Garlic:** Minced. Because everything is better with garlic, obviously.
• **1/4 cup Butter:** Unsalted is preferred, but honestly, live your best life.
• **1/4 cup All-Purpose Flour:** Our thickening secret weapon.
• **2 cups Milk:** Whole milk makes it extra creamy, but 2% works too.
• **1 tsp Dijon Mustard:** Just a little zing to brighten things up. Don’t worry, it won’t taste like mustard.
• **1/2 tsp Salt:** To taste, because nobody likes bland food.
• **1/4 tsp Black Pepper:** Freshly ground, if you’re feeling fancy.
• **2 cups Shredded Cheese:** Your choice! Sharp cheddar is a classic, but Gruyere, Fontina, or a mix would be divine. Divide it: 1.5 cups for the sauce, 0.5 cup for the topping.
• **1/2 cup Panko Breadcrumbs (optional, but highly recommended):** For that irresistible crispy topping.

Step-by-Step Instructions

1. **Get Ready, Get Set, Preheat!** Preheat your oven to a cozy 375°F (190°C). Grab an 8×8 or 9×9 inch baking dish and give it a light greasing.
2. **Roast Those Sprouts:** In a large bowl, toss your trimmed and halved Brussels sprouts with olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet and roast for 15-20 minutes, or until they’re tender-crisp and slightly caramelized. You want some color on these bad boys! Remove and set aside.
3. **Sauté the Aromatics:** While the sprouts are roasting, melt the butter in a medium saucepan over medium heat. Add the diced onion and cook until softened, about 3-5 minutes. Toss in the minced garlic and cook for another minute until fragrant. Don’t let it burn!
4. **Whisk in the Flour:** Sprinkle the flour over the onion and garlic, stirring constantly for about 1-2 minutes. This creates a roux, which is just a fancy way of saying “flavorful thickener.”
5. **Build the Sauce:** Slowly whisk in the milk, a little at a time, making sure there are no lumps. Bring the sauce to a gentle simmer, whisking occasionally, until it thickens. This usually takes 5-7 minutes.
6. **Cheese Time!** Remove the saucepan from the heat. Stir in the Dijon mustard, salt, pepper, and 1.5 cups of your shredded cheese until it’s all melted and smooth. Taste and adjust seasonings if needed. This is your moment to shine!
7. **Combine and Bake:** Gently fold the roasted Brussels sprouts into the cheese sauce until they’re fully coated. Pour the mixture into your prepared baking dish.
8. **Top and Crisp:** If using, sprinkle the remaining 0.5 cup of cheese and the Panko breadcrumbs evenly over the top. Pop it in the oven and bake for 20-25 minutes, or until bubbly and the top is golden brown and crispy.
9. **Rest & Serve:** Let it rest for 5-10 minutes before serving. This helps the casserole set and prevents a molten cheese avalanche on your plate. Enjoy!

Common Mistakes to Avoid

Nobody’s perfect, but we can avoid some common casserole blunders together:

• **Not preheating your oven:** Rookies! An un-preheated oven leads to uneven cooking and longer bake times. Just do it.
• **Overcooking the Brussels sprouts initially:** You want them tender-crisp, not mushy. They’ll continue to cook in the casserole, so a little bite is good.
• **Burning the garlic:** Garlic goes from fragrant to bitter in a flash. Keep an eye on it!
• **Skipping the roux step:** If your sauce is watery, you probably rushed the flour-and-butter mix. Give it a minute or two to cook out the raw flour taste.
• **Under-seasoning:** A bland casserole is a sad casserole. Taste your cheese sauce before adding the sprouts and adjust salt/pepper.

Alternatives & Substitutions

Feeling creative? Or just working with what you’ve got? Here are some ideas:

• **Cheeses:** Not a cheddar fan? Try Gruyere for a nutty flavor, Fontina for extra meltiness, or even a spicy Monterey Jack if you like a kick. Really, any good melting cheese will do.
• **Veggies:** You could absolutely add other quick-cooking veggies! Roasted broccoli florets or diced cooked bacon bits (because bacon makes everything better, IMO) would be fantastic additions to the mix.
• **Milk:** For an extra decadent sauce, swap out 1 cup of milk for heavy cream. Prepare for maximum richness!
• **Spice It Up:** A pinch of red pepper flakes in the sauce can give it a nice little warmth.
• **Gluten-Free:** Easily swap the all-purpose flour for a gluten-free all-purpose blend, and ensure your breadcrumbs are GF if using.

FAQ (Frequently Asked Questions)

• **”Can I make this ahead of time?”** Oh, absolutely! Assemble the casserole (without the Panko topping) up to a day in advance. Cover and refrigerate. When ready to bake, add the Panko, and you might need to add an extra 5-10 minutes to the bake time.
• **”My kids hate Brussels sprouts. Will they eat this?”** This recipe is a strong contender for converting sprout-haters! The creamy, cheesy sauce really mellows out the sprout’s natural bitterness. If they still protest, tell them it’s “mini cabbage mac ‘n’ cheese.”
• **”Is this healthy?”** Well, it has vegetables! And calcium from the cheese! Look, honey, it’s a casserole. It’s soul-healthy, okay? Everything in moderation.
• **”Can I use frozen Brussels sprouts?”** You can, but make sure to thaw them completely and pat them very, very dry before roasting. Extra moisture can make your casserole watery. Roasting fresh sprouts gives the best texture.
• **”Why Dijon mustard? I don’t like mustard!”** Don’t fret! Dijon mustard in a cheese sauce is a classic secret ingredient. It doesn’t make the sauce taste like mustard; instead, it deepens the savory flavors and really makes that cheese pop. You won’t even know it’s there.
• **”What if I don’t have Panko?”** No worries! Regular breadcrumbs will work, or you can skip them entirely for a strictly cheesy top. But for maximum crunch, Panko is the MVP.

Final Thoughts

So there you have it, folks! Your new go-to recipe for making Brussels sprouts not just tolerable, but genuinely delicious. It’s warm, it’s cheesy, it’s comforting, and it’s surprisingly easy. Now go forth, conquer that casserole, and prepare for compliments! You’ve officially leveled up your cooking game. You’ve earned it!