Can I make Cheesy Brussel Sprout Casserole ahead of time?

Yes. Assemble it (including the top cheese), cover, and refrigerate up to 24 hours . Bake when ready. You may need 5–10 extra minutes since it’s cold.

How do I store leftovers?

Store in an airtight container in the fridge for 3–4 days . Reheat in the oven at 350°F for best texture, or microwave if you’re in “feed me now” mode.

Can I use frozen Brussels sprouts?

You can, but thaw and pat them dry first. Frozen sprouts release more water, and nobody wants a watery casserole pretending it’s creamy.

What cheese swaps work best?

Parmesan can be swapped with asiago (as your recipe suggests) or even pecorino if you like a sharper bite. Mozzarella can be mixed with provolone for extra meltiness.

Is this a main dish or side dish?

Both! It’s an awesome side for chicken, turkey, or steak. But it’s also totally acceptable to eat it as dinner with a fork and zero explanations.

Cheesy Brussel Sprout Casserole: Easy , Cozy 30-Minute Win

Description

This Cheesy Brussel Sprout Casserole is a creamy, garlicky side dish baked until golden and bubbly. Roasted Brussels sprouts are folded into a rich parmesan and mozzarella sauce, then baked to perfection. It’s the ultimate cozy comfort-food veggie dish—perfect for holidays, weeknights, or anytime you want to turn sprouts into something everyone actually gets excited about.

Ingredients

Scale

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

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Instructions

Preheat oven to 400°F. Butter a 12-inch cast iron skillet or a 9×9 casserole dish. Set aside.
Toss Brussels sprouts with oil and arrange on a parchment-lined baking sheet. Sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Roast for 12 minutes. Remove from oven and let cool for 5 minutes.
In a large bowl, combine heavy cream, garlic, Italian seasoning, ¾ cup parmesan, 1 cup mozzarella, and remaining ½ teaspoon salt and ½ teaspoon pepper.
Fold roasted Brussels sprouts into the cream mixture until evenly coated.
Pour into the prepared skillet or casserole dish. Sprinkle with remaining ¼ cup parmesan and ½ cup mozzarella.
Bake for 25–30 minutes, until bubbly and golden brown on top.
Let rest for 5 minutes before serving. Serve warm.

Notes

For extra browning, broil for 1–2 minutes at the end (watch closely).
Freshly shredded cheese melts smoother than pre-shredded.
Can be assembled up to 24 hours ahead and baked when ready.
Store leftovers in an airtight container in the refrigerator for 3–4 days.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving (about 1 cup)
Calories: 320 kcal
Sugar: 3 g
Sodium: 480 mg
Fat: 26 g
Saturated Fat: 15 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 3 g
Protein: 12 g
Cholesterol: 75 mg