Ingredients
- Brussel Sprouts: 2 pounds, trimmed and halved
- Butter: 4 tablespoons
- All-Purpose Flour: 4 tablespoons
- Milk: 2 cups
- Sharp Cheddar Cheese: 2 cups, shredded
- Parmesan Cheese: 1/2 cup, grated
- Bread Crumbs: 1/2 cup, panko or regular
- Salt and Pepper: to taste
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Step 2: Steam or boil the brussel sprouts until tender-crisp, about 8-10 minutes. Drain well and set aside.
- Step 3: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, creating a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
- Step 4: Remove from heat and stir in cheddar cheese until melted and smooth. Season with salt and pepper to taste.
- Step 5: Add the cooked brussel sprouts to the cheese sauce and stir to coat evenly. Pour the mixture into the prepared baking dish.
- Step 6: In a small bowl, combine bread crumbs and parmesan cheese. Sprinkle evenly over the casserole. Bake for 20-25 minutes, or until golden brown and bubbly. Let stand for a few minutes before serving.
Notes
- Store leftover casserole in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, cover the casserole with foil and bake at 350°F (175°C) until heated through to prevent the top from burning.
- Serve this comforting casserole alongside roasted chicken or pork for a complete and satisfying meal.
- Don't overcook the brussel sprouts initially; they should still have a slight bite, as they will continue to soften during baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American