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Brussel Sprout Casserole

December 06, 2019

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Brussel Sprout Casserole – Tender, cheesy brussels sprouts topped with a crunchy parmesan cornflake crust!

This post may include affiliate links. Please see my disclosure.

Another Thanksgiving has come and gone, and here we are, preparing for Christmas. For Thanksgiving, I was assigned to bring the hot vegetables. Guess what I’ve been assigned to bring for Christmas? Yep, you guessed it. HOT VEGETABLES.

Either no one else likes making vegetables or the family assigns them to me because they enjoy my vegetable dishes. I’m sincerely hoping it’s the latter.

The recipe I’m sharing today came from my Cousin Sue. Sue has some of the best recipes. Many of them have been passed down to her from family members or dear friends. Her husband, Bob, has been the true test to the casserole I’m sharing today. He’s not a big Brussels sprouts fan, but when Sue prepares this casserole, I believe he’s been known to have seconds and maybe thirds. ?

One more thing before we get into the recipe instructions. You’ll see different variations of the spelling of Brussels throughout my post today. Why is that? Well, it’s because Brussels sprouts (which is the correct spelling) is very often misspelled.

People tend to drop the “s” in Brussels when doing Google searches. The incorrect spelling is actually more popular than the correct spelling.

So, if you’re one of those folks that don’t like using the “s,” but made it here to the recipe. . .congratulations, we’re happy to have you!

Let’s get cooking!

HOW TO MAKE BRUSSELS SPROUT CASSEROLE

To make Brussels sprout casserole, you’ll need:

  • Fresh Brussels sprouts
  • Cream of mushroom soup
  • Parmesan cheese
  • Cheddar cheese
  • Salt & pepper
  • Cornflakes
  • Butter

When you have all of your ingredients together, you’re going to start out by cleaning the sprouts.

Fresh Brussels sprouts in strainer

HOW DO I CLEAN BRUSSELS SPROUTS?

  1. Trim off the woody end of the Brussels sprouts core.
  2. Remove the outer layer of leaves.
  3. Slice the sprouts in half lengthwise.
  4. Rinse well with water.

There are a few vegetables I like to sauté, boil or steam before adding to soups and casseroles. Carrots, celery and Brussels sprouts top the list.

So, when it comes to adding Brussels sprouts to this casserole I make sure to soften them up a bit before I throw them into the casserole.

Brussels sprouts in steamer

WHAT ARE THE BEST WAYS TO SOFTEN BRUSSELS SPROUTS?

I would either boil or steam the Brussels sprouts before adding to the casserole.

To boil the Brussels sprouts, place them in boiling water for 8-10 minutes. To steam (which is my preferred method), it takes 15-17 minutes.

Remember you don’t want to fully cook them, you just want to soften them. Overcooking can make them taste bitter.

Once the Brussels sprouts are softened, grab a large bowl and mix the Brussels sprouts, soup and Parmesan and cheddar cheese.

Mixing Brussels sprouts casserole in bowl

Transfer all of the ingredients into a 1.5 quart baking dish.

Just a quick note about the cheese. . .because the Brussels sprouts will still be warm when you mix all of the ingredients together, some of the cheese may start melting on the sprouts. It’s okay. No need to panic.?

Brussels sprouts in pan before baking

Sprinkle a little salt and pepper on top of the casserole and set aside while you make the topping.

Mix the cornflakes, butter and Parmesan cheese.

Note: If you’d rather not use whole cornflakes, you can use cornflake crumbs instead. I just like the extra crunch whole cornflakes provide.

Cornflake and parmesan mixture in bowl

Top the casserole with the cornflake mixture and bake for 40-45 minutes at 350º Fahrenheit. The casserole will be bubbly, the cornflakes will be browned and the Brussels sprouts will be cooked perfectly.

Brussels Sprouts Casserole with cornflakes

I love the creaminess of this casserole with the addition of the crunchy cornflakes on top. It’s such a delicious way to prepare Brussels sprouts.

Brussels sprouts casserole with cornflake topping

Family and friends will love this dish, I promise. They’ll be asking for seconds. . .even the ones that really don’t care for Brussels sprouts.?

Scooping Brussels sprouts out of pan

CAN YOU USE FROZEN BRUSSELS SPROUTS INSTEAD OF FRESH?

Yes, you can. In fact, my Cousin Sue mentioned she usually uses petite frozen Brussels sprouts when making this recipe.

Scooping out brussels sprouts from casserole dish

WHAT SIZE OF BRUSSELS SPROUTS ARE BEST?

If you’re looking for more sweetness, opt for smaller sprouts, but be aware that smaller sprouts sometimes take a bit more time to cook because their center leaves are tighter.

Close up of Brussels sprouts casserole

When you’re deciding on a side dish to serve during the holidays, try this Brussel Sprout Casserole. It may become a family tradition!

HUNGRY FOR MORE DELICIOUS SIDE DISHES?

  • Sweet Potato Casserole
  • Easy Dinner Rolls
  • Cheesy Cauliflower & Broccoli Casserole
  • Twice Baked Mashed Potato Casserole
  • Pineapple Pretzel Salad
  • Easy Pea Salad
  • Thyme Carrots & Cauliflower

 

Brussel Sprout Casserole

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Tender, cheesy Brussels sprouts topped with a crunchy parmesan cornflake crust!

  • Author: Sara

Ingredients

  • 1 package (16 ounces) fresh Brussels sprouts, halved
  • 1 can (10 1/2 ounces) Condensed Cream of Mushroom soup
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup shredded cheddar cheese
  • Salt & pepper to taste

For the Topping

  • 1 cup cornflake crumbs, coarsely crushed
  • 2 tablespoons butter, melted
  • 2 tablespoons freshly grated Parmesan cheese

Instructions

  1. Preheat oven to 350º Fahrenheit.
  2. To soften Brussels sprouts, steam for 15-17 minutes.
  3. In a large bowl, mix Brussels sprouts with soup until completely coated.
  4. Fold in Parmesan and cheddar cheese.
  5. Transfer Brussels sprouts to greased 1.5 quart casserole dish.
  6. Season with salt and pepper, to taste.

For the Topping

  1. In a medium-sized bowl mix cornflakes, butter and parmesan cheese.
  2. Sprinkle topping over Brussels sprouts mixture.
  3. Place casserole in oven for 40-45 minutes, until bubbly and topping is lightly browned.

Notes

If you don’t have a steamer, you can boil the Brussels spouts to help soften them. Boil the sprouts for 7-8 minutes, until just tender. Drain and allow to cool for 10-15 minutes.

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I’m a Mid-Western girl with a Type A personality who lives to entertain. I believe it’s the special touches that make all the difference when it comes to family, home and a happy life. Read more

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