This deliciously cheesy Brussels sprouts casserole is topped with Parmesan and crushed pork rinds (or breadcrumbs) and baked until hot and bubbly.
If you have someone in your life who doesn't like Brussels sprouts, make this cheesy casserole for them and see how quickly they change their mind. There's something about smothering vegetables in a creamy sauce and topping them with melty cheese! It makes them very palatable indeed, and this easy casserole is a prime example (Broccoli and cheese is another one).
Ingredients and Substitutions
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Brussels sprouts: Frozen sprouts work, and I use them on occasion, but fresh ones are better.
- Sour cream: Please use full-fat sour cream. You can use mayonnaise instead of sour cream or a mix of both. Softened cream cheese is also good.
- Mustard: I use Dijon mustard. It's creamier and less vinegary than yellow mustard.
- Gruyere cheese: You can also use shredded cheddar or provolone.
- Pork panko: You can buy it on Amazon, or simply crush plain pork rinds in the food processor (or place them in a Ziploc bag and crush them with a rolling pin). If you're OK with carbs/gluten, you can use panko breadcrumbs (the nutrition info will change, of course).
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Cook the sprouts in the microwave with a little water until tender-crisp. Drain and mix with sour cream, spices, and gruyere.
Transfer the mixture to a greased baking dish and top it with a mixture of crushed pork rinds and Parmesan.
Bake the casserole until golden, about 15 minutes at 400°F. Serve immediately.
My #1 fave veggie recipe. I sub shred cheddar and add some carrots slivers! Also try a broccoli/cauliflower mix instead of the sprouts. Soooo good!
K. Murray
Read more comments
My #1 fave veggie recipe. I sub shred cheddar and add some carrots slivers! Also try a broccoli/cauliflower mix instead of the sprouts. Soooo good!Recipe Tip
While you'll want to steam the Brussels sprouts before adding them to the casserole, it's important to steam them lightly since they'll undergo further cooking in the oven after you add them to the casserole.
Recipe FAQs
It helps to roast them in olive oil or butter (try this recipe for roasted Brussels sprouts). In this recipe for Asian Brussels sprouts, soy sauce and honey help mask the bitterness. It also helps to add a creamy sauce and cheese, like we do here.
Yes, but sour cream is better in terms of flavor and creaminess.
Yes. You can use a pound of cauliflower or broccoli pieces.
You can keep the leftovers in an airtight container in the fridge for 3-4 days.
You can also freeze this casserole. Once completely cooled, tightly cover it with layers of foil and plastic wrap, and then freeze it. Defrost it overnight in the fridge.
Reheat the casserole uncovered in a 350°F oven until heated through. Be sure to place the pan in the oven while it's still cold and gradually reheat it to avoid shocking a cold pan with a high temperature.
Serving Suggestions
This casserole is a lovely addition to your Thanksgiving table. It's one of my favorite Thanksgiving sides, but it's good year-round, and I make it often. Since I bake this casserole in a 400°F oven, I like to serve it with a main course I can cook in the same oven, such as:
- Crispy chicken thighs
- Baked chicken drumsticks
- Baked boneless chicken thighs
- Baked pork chops
- Pork meatballs
You can also serve this casserole as a main course. When I go this route, I like to serve it with a salad. Here are a few options:
Recipe Card
Cheesy Brussels Sprouts Casserole
Video
Ingredients
- Olive oil spray
- 1 pound Brussels sprouts - outer leaves and stems removed, halved
- ¾ cup sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- 2 teaspoons fresh garlic - minced
- ½ cup Gruyere cheese - grated
- ¼ cup pork rinds - finely crushed, or breadcrumbs if you can have them
- ¼ cup Parmesan - grated
Instructions
- Preheat the oven to 400°F. Spray a 2-quart baking dish with olive oil.
- Place the Brussels sprouts in a large microwave-safe bowl. Add ¼ cup of water. Cover and microwave on high until tender-crisp, about 6 minutes. Drain the Brussels sprouts and return them to the bowl.
- In a small bowl, combine the sour cream, mustard, kosher salt, black pepper, garlic, and Gruyere.
- Add the cheesy sour cream mixture to the Brussels sprouts and toss to coat.
- Transfer the coated Brussels sprouts to the prepared baking dish. Mix together the grated Parmesan and pork panko and sprinkle them on top. Lightly spray the casserole with olive oil.
- Bake the casserole until golden brown and bubbly around the edges, about 15 minutes. Serve immediately.
Notes
- Although fresh Brussels sprouts are best, it's OK to use frozen. Thaw them according to the package directions, drain thoroughly, and halve.
- You can use mayonnaise instead of sour cream or use a mix of both. Softened cream cheese is also good.
- Instead of Gruyere, you can use shredded cheddar or provolone.
- You can buy pork panko on Amazon, or simply crush plain pork rinds in the food processor (or place them in a Ziploc bag and crush them with a rolling pin). If you're OK with carbs/gluten, you can use panko breadcrumbs. The nutrition info will obviously change.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. You can also freeze this casserole. Once completely cooled, tightly cover it with layers of foil and plastic wrap, and then freeze it. Defrost it overnight in the fridge. Reheat the casserole uncovered in a 350°F oven until heated through. Be sure to place the pan in the oven while it's still cold and gradually reheat it to avoid shocking a cold pan with a high oven temperature.
- The nutrition info assumes that pork rinds were used.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
K. Murray says
My #1 fave veggie recipe. I sub shred cheddar and add some carrots slivers! Also try a broccoli/cauliflower mix instead of the sprouts. Soooo good!
Vered DeLeeuw says
I'm so glad you like this recipe! Thanks for the review and for sharing your delicious tweaks.