Cheesy Brussels Sprouts Casserole

This deliciously creamy and cheesy Brussels sprouts casserole is topped with Parmesan cheese and baked until hot and bubbly.

Course Side Dish

Cuisine French

Diet Gluten Free

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 270kcal

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

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.

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.