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Brussels Sprout Casserole
Brussels sprouts casserole is topped with shredded gruyere cheese and crushed pork rinds, then baked until hot and bubbly.
Olive oil spray
fresh Brussels sprouts
outer leaves and stems removed, halved
Diamond Crystal kosher salt
(or ½ teaspoon fine sea salt)
minced fresh garlic
finely crushed pork rinds
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.
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 sprinkle the finished casserole with bacon bits.
Brussels Sprout Casserole https://healthyrecipesblogs.com/brussels-sprouts-gratin/