Description
This Cheesy Brussels Sprout Casserole combines rich flavors of gruyère and parmesan in a creamy sauce, with crispy fried onions on top, making it a must-try for any meal.
Ingredients
- Brussels sprouts
- Unsalted butter
- Yellow onion
- Garlic
- Crushed red pepper flakes
- All-purpose flour
- Chicken broth
- Heavy whipping cream
- Kosher salt
- Black pepper
- Gruyère cheese
- Parmesan cheese
- Fried onions
- Fresh parsley
Instructions
- Preheat the oven to 375°F (190°C). Blanch trimmed Brussels sprouts in boiling water for 3-4 minutes.
- In a skillet, melt butter, then sauté diced onion until translucent. Add minced garlic and crushed red pepper flakes and cook until fragrant.
- Sprinkle flour over the mixture and cook for 1 minute to eliminate raw flavor.
- Gradually whisk in chicken broth and cream, cooking until the sauce thickens and bubbles.
- Stir in seasonings and cheeses until melted and smooth, then fold in blanched Brussels sprouts.
- Pour the mixture into a greased baking dish and top with fried onions.
- Bake for 25-30 minutes until bubbly and golden brown.
Notes
For a gluten-free option, use a gluten-free flour blend.
Use fresh, firm Brussels sprouts for the best texture.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 70mg