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    Home » Recipes » Side Dishes

    Brussel Sprout Casserole

    Posted: Dec 6, 2019 · Updated: May 24, 2024 by Sara · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

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

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    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
    Close up of Brussels sprouts casserole

    Brussel Sprout Casserole

    Tender, cheesy Brussels sprouts topped with a crunchy parmesan cornflake crust!
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    Prep Time: 20 minutes mins
    Cook Time: 40 minutes mins
    Servings: 8
    Calories: 462kcal
    Author: Sara
    adjust servings: 8

    Ingredients

    • 1 package (16 ounces fresh Brussels sprouts, halved)
    • 1 can (10 ½ ounces Condensed Cream of Mushroom soup)
    • ½ cup freshly grated Parmesan cheese
    • ½ 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

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

    For the Topping

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

    Notes

    1. Preparation of Brussels Sprouts: To ensure that the Brussels sprouts are tender and flavorful, consider roasting them instead of steaming them. Roasting can enhance the natural sweetness of the Brussels sprouts and add a caramelized flavor to the dish. Simply toss the halved Brussels sprouts with a little olive oil, salt, and pepper, then roast them in a preheated oven at 400º Fahrenheit for about 20–25 minutes, or until they are tender and lightly browned.
    2. Customize the Topping: While the cornflake topping adds a nice crunch to the casserole, feel free to experiment with other toppings for added flavor and texture. You can try topping the casserole with a mixture of breadcrumbs, chopped nuts like almonds or pecans, or even crispy fried onions. Don't hesitate to get creative and tailor the topping to your preferences.
    3. Adding Herbs and Spices: Enhance the flavor profile of the casserole by incorporating herbs and spices into the dish. Consider adding a pinch of garlic powder, onion powder, or dried thyme to the Brussels sprouts mixture for added depth of flavor. Fresh herbs, like chopped parsley or chives, can also be sprinkled over the casserole just before serving for a burst of freshness and color. Experiment with different herbs and spices to customize the dish to your taste preferences.

    Nutrition

    Calories: 462kcal | Carbohydrates: 74g | Protein: 12g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 759mg | Potassium: 170mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1830IU | Vitamin C: 17mg | Calcium: 141mg | Iron: 23mg
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    Sara Zenner, blogger at Bitz N Giggles

    welcome!

    Hey, I’m Sara!

     Born and raised in Wisconsin, where family and fun are at the heart of it all - I inherited a deep appreciation for home cooking and family traditions. I’m all about quick and easy recipes, tidying up, and laid back “up north” living.

    Read more!

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