Brussels Sprout Casserole
A creamy and cheesy Brussels sprout casserole baked to golden perfection. Perfect as a comforting side dish for holiday gatherings or weeknight dinners.
Ingredients
- 1½ po (700 g) Brussels sprouts, trimmed and halved
- 1 cup (240 ml) heavy cream
- 1 cup (100 g) shredded cheddar cheese
- ½ cup (50 g) grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ tsp black pepper
- ½ tsp ground nutmeg
- 2 tbsp (30 g) unsalted butter
- ½ cup (50 g) breadcrumbs
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish.Blanch Brussels sprouts in boiling salted water for 3 minutes. Drain and set aside.In a skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant.Stir in heavy cream, salt, pepper, and nutmeg. Simmer for 2-3 minutes.Add cheddar and Parmesan cheese to the cream mixture, stirring until melted.Combine the blanched Brussels sprouts with the creamy cheese sauce.Transfer to the prepared baking dish and top with breadcrumbs.Bake for 25-30 minutes or until golden and bubbly.Serve hot and enjoy!
Notes
- You can substitute cheddar cheese with Gruyère for a richer flavor.
- Add cooked bacon bits to the casserole for extra texture and taste.