This Baked Brussels Sprouts Casserole is the perfect easy side dish! It is delicious enough for a holiday meal but easy enough for a weeknight dinner.
If you think that you don’t like Brussels sprouts, I’m going to need you to stop what you are doing and make this fantastic cheese brussel sprout casserole. It is creamy and delicious, comes together with simple ingredients, and is absolutely amazing. This is a great way to add some vegetables to your dinner, but also makes a fantastic Thanksgiving side dish. It is sure to convert even the pickiest eater into a Brussels sprouts lover.
How to Bake Brussels Sprouts
There are a million and one Brussels sprout recipes out there. And there are so many different ways that you can do them. Here is a brief overview of how this recipe comes together in the oven. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Roast the Brussels sprouts. Bake the cut sprouts covered for 30 minutes, tossing them halfway through. The sprouts should be fairly tender at this point.
- Make the creamy sauce. Mix together the condensed soup, eggs, some of the mozzarella cheese, milk, onion powder, garlic powder, salt, and pepper in a small bowl.
- Put it all together. Pour the mixture over the roasted Brussels sprouts. Toss to combine in the casserole dish. Top with the remaining mozzarella cheese and the bread crumbs.
- Bake the casserole. Bake the casserole for 15 minutes, uncovered. Broil for a minute or two, watching very closely so it does not burn. Let it sit for five minutes before serving.
Homemade Bread Crumbs
Making breadcrumbs at home is perfect for using up old bread. It is also great when you run out of breadcrumbs and are in a pinch to make a recipe, or when you want more control over the ingredients in your recipes. It is super simple to make them plain or seasoned. They are easy to keep on hand to make this casserole, meatloaf , or turkey burgers .
How to Make Breadcrumbs
Cream of Mushroom Soup From Scratch
I like to give you options to make recipes completely from scratch, including making your own cream of mushroom soup. While you can totally make this cheesy Brussels sprouts casserole with store-bought cream of mushroom soup, if you have the time and ingredients I recommend making it yourself.
Homemade Condensed Cream of Mushroom Soup
Storing and Reheating Leftover Brussels Sprouts
Store any leftover casserole in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave or oven until heated through. Always use your best discretion with leftovers and never reheat them more than once.
Other Great Side Dishes
- If you are looking for just a good ‘ole side dish for a weeknight meal, these baked potato wedges could not be simpler.
- If you need something for a weeknight but want a little more green in your life, make my oven baked asparagus recipe .
- Or if you want something a little more green, but want it to be fancy enough to serve at a holiday meal, make my bacon wrapped asparagus in the oven!
- Finally, I really love these roasted honey glazed carrots . They are so simple but absolutely delicious!
If you make this creamy Brussels sprouts casserole or any of my other recipes, I’d love to hear what you think and would be so grateful if you came back and left a comment.
- Youtube
- Newsletter
Ingredients
- 1 1/2 pounds Brussels sprouts trimmed, read how to cut Brussel spouts (680.4 grams)
- 10.5 ounces condensed cream of mushroom soup store-bought or homemade (298 grams)
- 2 eggs beaten
- 1 3/4 cups mozzarella cheese shredded (197.8 grams)
- 1/4 cup milk (56.8 grams or 59.1 ml)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/4 cup bread crumbs (28 grams)
Instructions
- Preheat your oven to 450 degrees Fahrenheit.
- Place the prepared brussels sprouts in a 2 quart baking dish and cover with aluminum foil. Roast the sprouts, covered, for 30 minutes, tossing them half way through. 1 1/2 pounds Brussels sprouts
- While the sprouts are roasting, mix together the condensed soup, eggs, 1 cup of mozzarella cheese , milk, onion powder, garlic powder, salt, and pepper in a small bowl. 10.5 ounces condensed cream of mushroom soup, 2 eggs, 1 3/4 cups mozzarella cheese, 1/4 cup milk, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper
- Reduce the oven to 350 degrees Fahrenheit.
- Pour the mixture over the roasted Brussels sprouts. Toss to combine in the casserole dish. Top with 3/4 cup mozzarella cheese and the bread crumbs. 1 3/4 cups mozzarella cheese, 1/4 cup bread crumbs
- Bake the casserole for 15 minutes, uncovered. To brown the cheese and crisp the breadcrumbs, broil for 1 to 2 minutes, watching very closely so it does not burn. Let the casserole sit for 5 minutes before serving.
did you make this
Brussels Sprout Casserole
Facebook
Twitter
Pinterest
Youtube
Newsletter
Baked Cream Corn Casserole
Roasted Brussels Sprouts with Bacon
Mashed Sweet Potatoes
Colcannon
Instagram
Facebook
Youtube
Newsletter
Brussels Sprout Casserole
Ingredients
- 1 1/2 pounds Brussels sprouts trimmed, read how to cut Brussel spouts (680.4 grams)
- 10.5 ounces condensed cream of mushroom soup store-bought or homemade (298 grams)
- 2 eggs beaten
- 1 3/4 cups mozzarella cheese shredded (197.8 grams)
- 1/4 cup milk (56.8 grams or 59.1 ml)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/4 cup bread crumbs (28 grams)
Instructions
- Preheat your oven to 450 degrees Fahrenheit.
- Place the prepared brussels sprouts in a 2 quart baking dish and cover with aluminum foil. Roast the sprouts, covered, for 30 minutes, tossing them half way through. 1 1/2 pounds Brussels sprouts
- While the sprouts are roasting, mix together the condensed soup, eggs, 1 cup of mozzarella cheese , milk, onion powder, garlic powder, salt, and pepper in a small bowl. 10.5 ounces condensed cream of mushroom soup, 2 eggs, 1 3/4 cups mozzarella cheese, 1/4 cup milk, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper
- Reduce the oven to 350 degrees Fahrenheit.
- Pour the mixture over the roasted Brussels sprouts. Toss to combine in the casserole dish. Top with 3/4 cup mozzarella cheese and the bread crumbs. 1 3/4 cups mozzarella cheese, 1/4 cup bread crumbs
- Bake the casserole for 15 minutes, uncovered. To brown the cheese and crisp the breadcrumbs, broil for 1 to 2 minutes, watching very closely so it does not burn. Let the casserole sit for 5 minutes before serving.
Nutrition
- Youtube
- Newsletter
