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Cheesy Brussels Sprouts Casserole

This delicious Brussels sprouts casserole is topped with parmesan cheese and baked until hot and bubbly.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 270 kcal
Course: Side Dish
Cuisine: French

Ingredients

  • Olive oil spray
  • 1 pound Brussels sprouts outer leaves and stems removed, halved
  • ¾ cup sour cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
  • ¼ teaspoon black pepper
  • 2 teaspoons fresh garlic minced
  • ½ cup gruyere cheese grated
  • ¼ cup pork rinds finely crushed
  • ¼ cup parmesan grated

Instructions

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  1. Preheat the oven to 400°F. Spray a 2-quart baking dish with olive oil.
  2. 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.
  3. In a small bowl, combine the sour cream, mustard, kosher salt, black pepper, garlic, and Gruyere.
  4. Add the cheesy sour cream mixture to the Brussels sprouts and toss to coat.
  5. 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.
  6. Bake the casserole until golden brown and bubbly around the edges, about 15 minutes. Serve immediately. 

Notes

  • Although fresh Brussels sprouts are best, it's OK to use frozen. Thaw them according to the package directions, drain thoroughly, and halve. 
  • You can use mayonnaise instead of sour cream or use a mix of both. Softened cream cheese is also good.
  • Instead of Gruyere, you can use shredded cheddar or provolone.
  • You can buy pork panko on Amazon, or simply crush plain pork rinds in the food processor (or place them in a Ziploc bag and crush them with a rolling pin). If you're OK with carbs/gluten, you can use panko breadcrumbs. The nutrition info will obviously change. 
  • You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. You can also freeze this casserole. Once completely cooled, tightly cover it with layers of foil and plastic wrap, and then freeze it. Defrost it overnight in the fridge. Reheat the casserole uncovered in a 350°F oven until heated through. Be sure to place the pan in the oven while it's still cold and gradually reheat it to avoid shocking a cold pan with a high oven temperature.

Nutrition Information

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%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 270

% 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.