Brussels Sprouts Casserole Recipe

Name: Brussels Sprouts Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds fresh Brussels sprouts, trimmed and halved lengthwise (9 cups); 2 tablespoons olive oil; 1/2 teaspoon black pepper; 2 1/2 teaspoons kosher salt, divided; 6 tablespoons all-purpose flour; 4 cups whole milk, divided; 8 ounces; 4 Gruyere cheese, shredded (about 1 cup); 4 thick-cut bacon slices, cooked and crumbled; 1 1/2 cups panko (Japanese-style breadcrumbs); 6 tablespoons (3 oz.) melted salted butter; 1 tablespoon chopped fresh thyme

Servings: persons

2 pounds fresh Brussels sprouts, trimmed and halved lengthwise (9 cups)
2 tablespoons olive oil
1/2 teaspoon black pepper
2 1/2 teaspoons kosher salt, divided
6 tablespoons all-purpose flour
4 cups whole milk, divided
8 ounces
4 Gruyere cheese, shredded (about 1 cup)
4 thick-cut bacon slices, cooked and crumbled
1 1/2 cups panko (Japanese-style breadcrumbs)
6 tablespoons (3 oz.) melted salted butter
1 tablespoon chopped fresh thyme

1
Preheat oven to 450u00b0F. Toss together Brussels sprouts, oil, pepper, and 1 teaspoon of the salt. Arrange in a single layer on a rimmed baking sheet lined with aluminum foil. Roast in preheated oven until lightly browned, about 15 minutes. Remove from oven; reduce oven temperature to 425u00b0F.
2
While sprouts roast, whisk together flour and 1/2 cup of the milk in a bowl. Bring remaining 3 1/2 cups milk to a boil in a medium saucepan over medium-high. Whisk in flour mixture; cook, whisking occasionally, until slightly thickened, about 2 minutes. Whisk in cheeses and remaining 1 1/2 teaspoons salt. Remove from heat.
3
Toss together roasted sprouts and crumbled bacon in a 2-quart square baking dish. Pour cheese mixture over sprouts-bacon mixture. Toss together panko, butter, and thyme in a bowl; sprinkle over mixture in baking dish. Bake at 425u00b0F until lightly browned, 12 to 15 minutes.

1529

kcal

Calories

109

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds fresh Brussels sprouts, trimmed and halved lengthwise (9 cups), 2 tablespoons olive oil, 1/2 teaspoon black pepper, 2 1/2 teaspoons kosher salt, divided, and more.

Yes, Brussels Sprouts Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brussels Sprouts Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions