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Cheesy Brussels Sprouts Casserole

Betty Crocker Kitchens
Updated Oct 4, 2017
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Forget everything you think you know about Brussels sprouts. In this cheesy casserole covered with crispy bread crumbs, they’re more decadent and delicious than ever—and perfect for any special occasion.

Cheesy Brussels Sprouts Casserole

  • Prep Time 30 min
  • Total 60 min
  • Servings 8
  • Ingredients 12
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Ingredients

  • 1 carton (32 oz) Progresso™ vegetable broth
  • 2 lb Brussels sprouts, trimmed, quartered
  • 1/4 cup butter
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1 cup heavy whipping cream
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 1/2 cups shredded Swiss cheese (6 oz)
  • 1/2 cup Progresso™ plain panko crispy bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons butter, melted
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • Step 
    2
    In 5-quart Dutch oven, heat broth to boiling over high heat. Add Brussels sprouts; heat liquid back to boiling. Cook 2 minutes. Use slotted spoon to transfer sprouts to baking dish. Reserve 1 1/2 cups broth.
  • Step 
    3
    In 2-quart saucepan, melt 1/4 cup butter over medium heat. Add flour; cook 1 minute, stirring constantly with whisk. Stir in reserved 1 1/2 cups broth and the whipping cream; heat to boiling, stirring constantly. Stir in salt, pepper and nutmeg. Remove from heat; add Swiss cheese. Stir until cheese is melted and sauce is smooth.
  • Step 
    4
    Pour sauce over Brussels sprouts.
  • Step 
    5
    In small bowl, mix bread crumbs, Parmesan cheese and 2 tablespoons melted butter. Stir to coat. Sprinkle mixture over sauce. Bake 30 to 35 minutes or until top is lightly browned and edges are bubbly.

Nutrition

360 Calories
26g Total Fat
12g Protein
19g Total Carbohydrate
3g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    Gruyère cheese can be substituted for Swiss cheese in this recipe.
  • tip 2
    Parboiling the Brussels sprouts in vegetable broth before baking gives the sprouts and sauce, which uses some of the broth, a great flavor and reduces baking time.
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