This flavorful Brussels sprouts casserole is topped with parmesan cheese and crushed pork rinds (or breadcrumbs for those who can have them) and baked until hot and bubbly.
It's a delicious casserole that makes the sprouts extra-palatable. Even the leftovers are good!
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 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 tasty casserole is a prime example.
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Ingredients
Here's an overview of the ingredients needed to make this casserole. The exact measurements are included in the recipe card below.
- Brussels sprouts: Frozen sprouts will work, and I use them on occasion, but fresh ones are better.
- Sour cream: Please use full-fat sour cream.
- Mustard: I use Dijon mustard. It's creamier and less vinegary than yellow mustard.
- Kosher salt and black pepper: I use Diamond Crystal Kosher Salt and freshly ground black pepper.
- 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 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).
- Grated Parmesan: It's best to use finely grated cheese and not coarsely shredded.
Variations
- 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.
- A pinch of dried thyme is a nice addition to this casserole.
- Instead of crushed pork rinds, you can use almond meal.
- Sprinkle the finished casserole with bacon bits.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this casserole:
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 the mixture to a greased baking dish and top it with a mixture of pork rind panko and parmesan.
Bake the casserole until golden, about 15 minutes at 400°F. Serve immediately.
Expert Tip
While you'll definitely 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). It also helps to add a creamy sauce and cheese, like we do here.
Yes, but sour cream is far better in terms of flavor and creaminess.
Yes. You can use a pound of cauliflower or broccoli pieces.
Serving Suggestions
This Brussels sprouts casserole will be a lovely addition to your Thanksgiving table. It's one of my favorite Thanksgiving sides, but it's really 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:
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, 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.
More Brussels Sprouts Recipes
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Recipe Card
Cheesy Brussels Sprouts Casserole
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
- 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.
Video
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 the fridge, in an airtight container, 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.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
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