Brussel Sprout Casserole
This Brussel Sprout Casserole is loaded with flavor with a creamy sauce and crispy topping. It pairs easily with any type of dinner. Whip it up any night of the week, or save it for the perfect side dish for your holiday table.
Whether you make this an easy Thanksgiving side or a staple for holiday dinners, it’s safe to say that everyone will crave more once they take their first bite. If you’re lucky enough to have some leftover for the next day, it’s an easy dish to reheat and enjoy again!
Adding pork rinds is a delicious way to add a crispy crunch to this easy Brussels sprout casserole recipe. I love using them instead of crispy bread crumbs because they keep the dish lower in carbs.
Be sure to give these Bacon & Brussels Sprout Kebabs and this Keto Brussels Sprouts with Bacon a try. There are so many easy ways to cook brussel sprouts.
Ingredients
- Shredded Brussels Sprouts – I buy them prepped and ready to go. But if needed you can sliced your own.
- Butter – This is a great addition to add more flavor.
- Pork rind crumbs – I prefer using this over crusty bread crumbs.
- Minced garlic – The perfect flavor enhancer.
- Half and half – This is the base for these creamy Brussels.
- Shredded Parmesan cheese – A must for this cheesy casserole!
- Salt and pepper – For flavor.
See recipe card for quantities.
How to Make Brussel Sprout Casserole
Preheat the oven to 350 degrees.
Step One: Place the shredded Brussels sprouts into a prepared baking dish. Melt one tablespoon of butter in a saucepan over medium-high heat. Add the pork rinds and coat them in the butter. Put them into a small bowl.
Step Two: In the saucepan, add the rest of the butter. Add the minced garlic to the butter and saute for 30 seconds.
Step Three: Stir in the heavy cream and bring it to a low boil. Simmer it for several minutes. Add the salt and pepper.
Step Four: Remove the thickened mixture from the heat and stir in 1/2 cup of the Parmesan cheese.
Step Five: Pour the cream sauce over the sprouts in the dish. Top with the pork rind crumbs.
Step Six: Bake in the oven uncovered for 40 minutes until the top is browned and the mixture is bubbly.
Top Tip💡
You can prep the Brussels sprouts in advance by dicing or slicing them (or buy prepped Brussels) so that they’re ready to use and add to the casserole at a later point in time.
Substitutions
- Cheese – You can change out the cheese and try another flavor. Add Gruyere cheese, sharp cheddar, mild cheddar cheese, or a mixture of whatever you want.
Variations
- Crispy bacon – If you’re a fan of salty pork, add some bacon bits or bacon pieces! Cook them, then add for the best results.
- Creamy cheese sauce – As mentioned earlier, you can add a variety of cheese sauces, including mozzarella cheese.
- Seasonings – Adding fresh thyme is a game-changer in flavor! You can also try adding extra garlic, chopped onion, or shallots when you cook the butter.
If you’re a fan of vegetable casseroles, be sure to try this Keto Cauliflower Au Gratin.
Equipment
To make this easy casserole dish, you need a baking pan, a large skillet, and a spoon for stirring.
Storage
Leftovers of this Brussels sprouts casserole are easy to store. Let the mixture cool to room temperature, then cover with a lid or plastic wrap, and store in the fridge. When you’re ready to eat, reheat in the oven on low and slow or in the microwave.
Common Questions
I don’t see why not! You can easily add in some chunked cooked chicken and bacon for a pop of added protein.
Due to the heavy cream and the texture of the shredded Brussels sprouts, I don’t recommend freezing this dish. It’s best eaten fresh or reheated within a few days of making it to eat again.
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Brussel Sprout Casserole
Ingredients
- 9 oz shredded Brussels sprouts
- 2 tbsp butter
- 1/2 cup pork rind crumbs
- 1 tsp minced garlic
- 1/2 cup half and half or light cream
- 1/4 cup shredded parmesan cheese
- salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees.
- Put the Brussels sprouts into a well-greased casserole dish.
- In a saucepan over medium-high heat, melt one tablespoon of butter. Add the pork rind crumbs to coat. Transfer to a small bowl.
- In the saucepan melt the remaining butter. Add the minced garlic to the butter, and saute for 30 seconds.
- Stir in the heavy whipping cream and bring it to a low boil. Simmer for several minutes until it has thickened and reduced just a bit. Mix in salt and pepper to taste.
- Remove the thickened cream mixture from the heat, and stir in 1/2 cup of grated Parmesan.
- Pour the cream sauce over the brussel sprouts in the casserole dish. Top with the pork rind breadcrumbs.
- Bake uncovered for 40 minutes until the top is browned and bubbly.
Nutrition
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love brussel sprouts and am so happy to find this delicious creamy casserole!!
Delicious! I used keto bread. Thanks for a great recipe