Brussels Sprout Casserole

overhead of a Brussel sprout casserole with a spoon in the dish

4.50 from 2 votes

Brussels Sprout Casserole

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.

Prep Time10

Cook Time45

Total Time55

Servings: servings

Calories: 221kcal

Author: Lisa Longley

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