This wonderfully flavorful Brussels sprout casserole is topped with shredded gruyere cheese and crushed pork rinds, then baked until hot and bubbly.
It's a tasty keto casserole that you can feel good about eating! Leftovers are excellent too.
If you have someone in your life who doesn't like Brussels sprouts, you should make this cheesy casserole for them and see how quickly they change their minds.
There's something about smothering vegetables in a creamy sauce and topping them with melty cheese! It makes them very palatable indeed, and this tasty casserole is a prime example.
You'll only need a few simple ingredients to make this tasty casserole. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Fresh Brussels sprouts: I haven't tried this recipe with frozen (and defrosted) sprouts, but I suspect that fresh is the way to go.
Sour cream: I tried using plain full-fat Greek yogurt and felt it was too tangy.
Dijon mustard: It's creamier and less vinegary than yellow mustard.
Kosher salt and black pepper: If using fine salt, reduce the amount you use.
Minced garlic: Mince it yourself, or use the stuff that comes in a jar.
Grated gruyere: Cheddar is also good, but Gruyere is fabulous.
Pork panko: You can buy it, or simply crush plain pork rinds in the food processor (or place them in a Ziploc bag and crush them with a rolling pin).
Grated Parmesan: It's best to use finely grated cheese here and not coarsely shredded.
Making this Brussels sprout casserole is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Cook the sprouts in the microwave with a little water until tender-crisp.
Drain and mix with a sauce of sour cream, spices, and gruyere.
Transfer to a greased baking dish.
Top with a mixture of pork rind panko and parmesan.
Bake until golden, about 15 minutes at 400°F.
I keep this casserole keto by replacing the traditional breadcrumbs with pork panko that I get on Amazon. Almond meal should work pretty well too.
For an easy and tasty sauce, I simply mix sour cream with salt, pepper, and garlic. I then add the shredded cheese and mix that into the Brussels sprouts before topping them with Parmesan and pork panko and baking.
While you'll definitely want to steam the 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.
Frequently asked questions
I've learned over the years that you can make an excellent casserole without a starchy component. The creamy sauce can be made with sour cream or mayonnaise (no need for flour!), and the topping - shredded cheese and crushed pork rinds.
You can. Once completely cooled, tightly cover it with layers of foil AND plastic wrap. Then freeze.
Defrost overnight in the fridge and reheat, uncovered, in a low oven (300 degrees F) for 20-30 minutes. Be sure to place the pan in the oven while it's still cold and gradually reheat to avoid shocking a cold pan with a high oven temperature.
It helps to roast them - whether simply roasted in olive oil or butter (try this recipe for roasted Brussels sprouts) or cooked, as we do here, in a cheesy casserole.
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- 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 try using shredded cheddar or provolone.
- A pinch of dried thyme is a nice addition to this casserole.
- Instead of crushed pork rinds, you can use almond meal, or sprinkle the finished casserole with bacon bits.
Needless to say, this casserole will be a lovely addition to your Thanksgiving table. It's actually one of my favorite Thanksgiving sides. But it's really good year-round, and indeed I make it quite often.
It makes a wonderful side dish to almost any main dish. I often serve it with easy chicken cordon bleu, baking both in the same 400°F oven. It's also good with baked chicken thighs, baked chicken drumsticks, country-style ribs, and beef back ribs.
Leftovers keep well in the fridge, in an airtight container, for 3-4 days. Although the crushed pork rinds lose their crunch, the casserole remains very flavorful.
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Brussels Sprout Casserole
- Olive oil spray
- 1 lb. fresh 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 fine sea salt)
- ¼ teaspoon black pepper
- 2 teaspoons minced fresh garlic
- ½ cup grated gruyere
- ¼ cup finely crushed pork rinds
- ¼ cup grated Parmesan
- Preheat your oven to 400 degrees F. Spray a 2-quart baking dish with olive oil.
- Place the Brussels sprouts in a large microwave-safe bowl. Add ¼ cup water. Cover and microwave on high until tender-crisp, about 6 minutes.
- Meanwhile, in a small bowl, mix together the sour cream, mustard, kosher salt, black pepper, garlic and grated gruyere.
- Drain the Brussels sprouts and return to the bowl. Add the cheesy sour cream mixture 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 with olive oil.
- Bake the casserole until golden brown and bubbly around the edges, about 15 minutes. Serve immediately.