Description
A delicious creamy Brussels sprouts casserole baked with cheese and topped with crispy fried onions.
Ingredients
Scale
- 2 pounds Brussels sprouts, (washed, trimmed, and halved)
- ¼ cup unsalted butter
- 1 medium yellow onion, (finely diced (about 1 cup))
- 4 teaspoons garlic, (minced)
- ½ teaspoon crushed red pepper flakes
- ¼ cup all-purpose flour
- 1 cup chicken broth
- 1 cup heavy whipping cream
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup Gruyère cheese, (shredded)
- 1 cup Parmesan cheese, (freshly grated)
- 1 ½ cups French’s crispy fried onions, (or homemade)
- Fresh parsley, (chopped, for garnish)
Instructions
- Preheat oven to 400°F (200°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
- Bring a large pot of salted water to a boil. Add Brussels sprouts and cook until just fork-tender, about 4 to 5 minutes. Drain well and set aside.
- In a large skillet over medium heat, melt butter. Add diced onion and cook until softened, about 3 to 4 minutes.
- Stir in the garlic and crushed red pepper flakes, stirring constantly for 30 seconds.
- Sprinkle flour over the onion mixture and stir constantly for 1 minute to create a roux.
- Slowly whisk in the chicken broth. Continue whisking until the sauce begins to thicken slightly, about 1 to 2 minutes.
- Pour in the heavy cream and continue to whisk until the mixture is smooth, creamy, and thick enough to coat the back of a spoon, about 2 to 3 minutes.
- Season the sauce with salt and pepper.
- Add the cooked Brussels sprouts to the skillet and gently fold them into the sauce, making sure they are evenly coated.
- Transfer the Brussels sprout mixture to the prepared baking dish, spreading it out evenly.
- Sprinkle the Gruyère and Parmesan cheese evenly over the top.
- Bake uncovered for 20 minutes.
- Remove from oven and immediately sprinkle French’s crispy fried onions evenly over the top.
- Return to the oven to bake for 5 more minutes.
- Let the casserole sit for 5 minutes before garnishing with chopped parsley. Serve warm.
Notes
- Use homemade fried onions for a fresher taste.
- Make sure to drain the Brussels sprouts well after boiling to avoid a watery casserole.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 60mg