Cheesy Brussel Sprout Casserole

If Cheesy Brussel Sprout Casserole has ever sounded like something you should make (because vegetables) but secretly worried you’d be the only one eating it… hi, welcome, you’re my people. This is the kind of dish that turns “I don’t like Brussels sprouts” into “Wait… who ate the last scoop?” in record time.

It’s creamy, garlicky, and blanketed in bubbly cheese like a warm sweater your taste buds didn’t know they needed. And the best part? It feels a little fancy (hello, cast iron skillet vibes) but it’s actually super simple—perfect for busy weeknights, holiday side duty, or when you just want a cozy win without washing 14 pans.

And while chicken is usually my love language, I fully believe cheese is the universal translator. This casserole proves it.

Why You’ll Love This Cheesy Brussel Sprout Casserole

• It’s weeknight-friendly: quick roast, quick mix, quick bake.
• It converts Brussels sprout skeptics: roasting + cream + cheese = magic.
• One dish, big comfort: it’s like mac and cheese’s veggie cousin who actually has it together.
• Great for crowds: holiday table, potluck, “my neighbor brought over their opinions” night—this holds up.

Ingredients You’ll Need

Here’s what goes into your Cheesy Brussel Sprout Casserole (and yes, it’s gloriously straightforward):

• 3 cups Brussels sprouts, bottoms removed and halved
• 1 tablespoon oil
• 1 teaspoon salt, divided
• 1 teaspoon freshly cracked black pepper, divided
• 1 cup heavy cream
• 4 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 1 cup shredded parmesan cheese (or asiago), divided
• 1 ½ cups shredded mozzarella cheese, divided

Ingredient pep talk:
If you’re thinking, “That’s a lot of garlic,” I just want you to know you’re safe here.

How to Make Cheesy Brussel Sprout Casserole

1) Preheat and prep your dish

Preheat your oven to 400°F. Butter a 12-inch cast iron skillet or a small casserole dish (a 9×9 works great). Set it aside like it’s about to do something important—because it is.

2) Roast the Brussels sprouts

Toss the halved Brussels sprouts with 1 tablespoon oil. Spread them out on a parchment-lined baking sheet (give them space—crowded sprouts steam and get cranky).

Sprinkle with:

• ½ teaspoon salt
• ½ teaspoon pepper

Roast for 12 minutes.
Pull them out and let them cool for 5 minutes. (This also prevents them from cooking the cream mixture too soon.)

3) Make the cheesy cream mixture

In a large bowl, combine:

• 1 cup heavy cream
• 4 cloves minced garlic
• 1 tablespoon Italian seasoning
• ¾ cup parmesan
• 1 cup mozzarella
• Remaining ½ teaspoon salt
• Remaining ½ teaspoon pepper

Stir it together until it looks like the beginning of something beautiful (because it is).

4) Fold, pour, and top

Add the roasted Brussels sprouts to the bowl and gently fold until they’re coated.

Pour everything into your buttered skillet/casserole dish.

Now sprinkle the top with the remaining cheese:

• ¼ cup parmesan
• ½ cup mozzarella

This is the moment where you’ll want to “accidentally” add extra cheese. I won’t tell.

5) Bake until bubbly

Bake for 25–30 minutes, until the casserole is bubbly and the edges are browned.

Let it rest for 5 minutes before serving—this helps it set so you get scoops instead of a delicious (but chaotic) cheese lava situation.

Serve immediately!

Aneta’s Cozy Tips (So It Turns Out Perfect)

• Roast = flavor insurance. Don’t skip it. Roasting tames the sprouts and adds a slightly nutty taste that plays so nicely with the cheese.
• Shred your own cheese if you can. Pre-shredded cheese works, but freshly shredded melts smoother (and makes you feel like a kitchen superstar).
• Want a crispier top? Broil for 1–2 minutes at the end. Stay close though—broilers go from “golden” to “oops” faster than kids go quiet in the next room.
• Cast iron makes it extra good. It holds heat beautifully and gives you those browned edges everyone fights over.

A Little Story From My Kitchen

The first time I made this, I was trying to “balance” dinner—because in my head, adding Brussels sprouts automatically cancels out anything cheesy. (That’s how nutrition works, right?)

I served it confidently, like, Look at me, feeding everyone vegetables! And then I watched the same people who “don’t do Brussels sprouts” go back for seconds. One of them even scraped the edges of the skillet like it was the last cookie on Earth.

Now it’s my go-to when I need a side dish that feels special without needing a full cooking show soundtrack.

FAQs About Cheesy Brussel Sprout Casserole

Bring This Cheesy Brussel Sprout Casserole to the Table

There’s something wildly satisfying about turning a humble veggie into a bubbling, golden dish that makes everyone hover near the oven like it’s a TV premiere. If you need a cozy, reliable recipe that feels comforting but still checks the “I ate vegetables today” box, Cheesy Brussel Sprout Casserole is your new best friend.

Make it once, and don’t be surprised if it becomes the dish people request—especially the folks who swear they hate Brussels sprouts. Funny how quiet that opinion gets when there’s mozzarella involved.

Keep the Cozy Vibes Going

• If you want another veggie side that disappears fast, try my Creamy Garlic Parmesan Broccoli
• Craving even more cheesy comfort (because same)? You’ll love French Onion Soup Mac & Cheese
• Need a sweet-and-savory side to round out the plate? These Honey Garlic Butter Roasted Carrots are always a hit
• And if you’re ending the meal on a happy note (highly recommended), don’t miss Greek Honey Pistachio Cheesecake Bars

If you made this Cheesy Brussel Sprout Casserole, I’d love to hear how it turned out—please leave a quick review and tap your star rating ⭐⭐⭐⭐⭐ (your stars help other readers find their new favorite dinner!).

Print