Cheesy Brussels Sprouts Casserole
User Reviews
5
Cheesy Brussels Sprouts Casserole
Description
The recipe starts by steaming halved Brussels sprouts in the microwave until tender-crisp, then mixing them with a combination of sour cream, Dijon mustard, kosher salt, pepper, minced garlic, and grated Gruyere. This coating brings a smooth, tangy creaminess with savory notes. The Brussels sprouts are transferred to an oiled baking dish, topped with a mixture of Parmesan cheese and finely crushed pork rinds or an alternative crunchy topping, then lightly sprayed with olive oil before baking at 400°F.
Baking produces a golden, bubbly crust with a crunchy texture from the pork rind topping complementing the soft, cheesy sprouts beneath. The casserole can be served immediately as a flavorful side to main dishes.
Fresh Brussels sprouts are preferred, but thawed frozen sprouts can be used if well-drained and halved. Variations include swapping sour cream for mayonnaise or mixing both, using cheddar or provolone instead of Gruyere, and substituting panko breadcrumbs if pork rinds are not preferred. Leftovers keep well refrigerated for 3-4 days. The casserole also freezes well; freeze tightly covered and reheat gradually to avoid thermal shock to the baking dish.
Ingredients
- olive oil spray form
- 1 pound Brussels sprouts outer leaves and stems removed, halved
- ¾ cup sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- 2 teaspoons garlic minced, fresh
- ½ cup gruyere cheese grated
- ¼ cup pork rinds finely crushed
- ¼ cup parmesan grated
Instructions
- Preheat the oven to 400°F. Spray a 2-quart baking dish with olive oil.
- Place the Brussels sprouts in a large microwave-safe bowl. Add ¼ cup of water. Cover and microwave on high until tender-crisp, about 6 minutes. Drain the Brussels sprouts and return them to the bowl.
- In a small bowl, combine the sour cream, mustard, kosher salt, black pepper, garlic, and Gruyere.
- Add the cheesy sour cream mixture to the Brussels sprouts and toss to coat.
- Transfer the coated Brussels sprouts to the prepared baking dish. Mix together the grated Parmesan and pork panko and sprinkle them on top. Lightly spray the casserole with olive oil.
- Bake the casserole until golden brown and bubbly around the edges, about 15 minutes. Serve immediately.
Notes
- Use fresh Brussels sprouts for best results; if using frozen, thaw and drain well before halving.
- Substitute sour cream with mayonnaise or a blend of both for different creamy flavors.
- Gruyere cheese can be replaced with cheddar or provolone to alter the cheese profile.
- Crushed pork rinds create a low-carb topping, but panko breadcrumbs work if carbs are not restricted.
- Store leftovers in an airtight container in the fridge for 3-4 days; freeze tightly wrapped for longer storage and reheat gradually to prevent dish damage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 270kcal | 14% |
| Carbohydrates | 11g | 4% |
| Protein | 13g | 26% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Sodium | 499mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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