Finished Brussel Sprout Casserole

Brussels Sprout Casserole

Brussels sprouts are pretty much my favorite vegetable. I used to not like them but then I realized I was just lacking the proper preparation.  In the past I’ve fried or baked them but today I’m going to combine them into a casserole. This makes it easy to prepare ahead of time and throw in the oven before a meal.

Finished Brussels Sprout CasseroleI didn’t get a really good picture of the finished product but here’s the completed casserole!

Brussels SproutsIn case you didn’t guess, this recipe starts out with brussels sprouts.Washing Brussels SproutsI used to hand wash all of the brussels sprouts but since then I’ve found a better method.  I just fill the entire bag with water, swish it around, and scoop them out as I need them.  Its much faster than hand washing each one.Food Processor with slicing attachmentRather than hand cut all of the brussels sprouts, I used my food processor with the slicing attachment. This makes quick work out of all of the brussels sprouts; saving you a ton of time! Sliced brussels sproutsThe food processor makes quick work of the 2 lbs of brussels sprouts and you end up with these thin slices of brussels sprout.Adding cheese to sliced brussesl sprouts

Now start assembling all of the ingredients into a bowl. First the cheese goes in.Spices and herbs with brussels sproutsThen the remaining herbs and spices.Casserole mixtureMix them all up!Brussels sprout casserole in dish with cream

Now throw all of the ingredients into a large, greased casserole dish.  Spread the mixture out and pour the cream over the top.Fine grater on food processorTo shred the Parmesan cheese, I used the fine grater attachment on the same food processor. This thing makes quick work of grating hard cheese and creates a really fine finished product.
Fine grated Parmesan CheeseThis is way finer than the average Parmesan in a can from the store and I think it acts much more like a thickener.Brussels Sprouts Casserole topping ingredientsNow for the topping we start with some almond flour.Brussels Sprouts Casserole topping ingredientsThen add in the Parmesan and some melted butter. Mix it until it forms clumps.Brussels Sprout Casserole with ToppingNow spread the mixture over the top of the casserole to form the crust.Brussels Sprout Casserole with steak and cauliflower mashHere’s the brussels sprout casserole along with a nice steak and some mashed cauliflower!

Brussels Sprout Casserole
Nutrition Information
  • Serves: 8
  • Serving size: 1/12
  • Calories: 350
  • Fat: 29
  • Carbohydrates: 10
  • Fiber: 4
  • Protein: 13
Prep time: 
Cook time: 
Total time: 
  • 2 Lb Brussels Sprouts
  • 8 Oz Cheddar Cheese
  • 2 tsp Thyme
  • 2 Tbsp Minced Garlic
  • 2 Cups Heavy Cream
  • 4 Oz Grated Parmesan
  • 1 Cup Almond Flour
  • 2 Tbsp Butter
  1. Start by washing and chopping the brussels sprouts. You can either thinly slice the brussels sprouts by hand or use a food processor
  2. Add the cheese, Thyme and garlic to the brussels sprouts and mix
  3. Spread the mixture into a large, greased casserole dish
  4. Pour the cream over the brussels sprout mixture
  5. Combine almond flour, finely shredded Parmesan cheese, and melted butter until crumbly
  6. Spread the topping mixture over the top of the casserole
  7. Bake for 30 minutes at 350 until the mixture is bubbling and the crust starts to turn golden brown

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