Description
This Sausage and Brussels Sprouts Casserole is a hearty, flavorful dish perfect for a comforting dinner. Combining savory Italian sausage with tender Brussels sprouts sautéed in a creamy blend of chicken broth and heavy cream, it’s topped with melty mozzarella, Parmesan, and a crispy breadcrumb crust for a satisfying texture contrast. Ideal for fall or any time you crave a cheesy, low-carb casserole that’s easy to prepare and packed with flavor.
Ingredients
Scale
Sausage and Veggies
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 lb Brussels sprouts, trimmed and halved
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
Cheese and Topping
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (optional, for topping)
- 1 tablespoon butter (for topping)
Instructions
- Preheat and Prepare Casserole Dish: Preheat your oven to 375°F (190°C) and grease a medium casserole dish to prevent sticking and ensure easy cleanup.
- Cook Sausage: In a large skillet, heat the olive oil over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned and cooked through. Once done, remove the sausage from the skillet and set aside.
- Sauté Onions and Garlic: In the same skillet, add the diced yellow onion and cook for about 3 to 4 minutes until softened. Then add the minced garlic and cook for an additional 1 minute until fragrant, making sure not to burn the garlic.
- Cook Brussels Sprouts: Add the trimmed and halved Brussels sprouts to the skillet along with salt, black pepper, and optional crushed red pepper flakes. Sauté for 5 to 7 minutes, stirring occasionally, until the sprouts begin to soften and develop a light golden brown color.
- Add Liquids and Combine: Pour in the chicken broth and heavy cream, stirring to combine all the ingredients. Return the cooked sausage to the skillet and mix everything together thoroughly. Allow the mixture to simmer for 2 to 3 minutes to blend the flavors.
- Add Cheeses: Remove the skillet from heat and stir in the shredded mozzarella and grated Parmesan cheese until melted and well incorporated.
- Assemble Casserole: Transfer the sausage and Brussels sprouts mixture into the prepared casserole dish, spreading it out evenly.
- Add Topping: If using breadcrumbs, melt the butter and mix it into the breadcrumbs, then sprinkle this mixture evenly over the top of the casserole to create a golden crust.
- Bake: Place the casserole in the preheated oven and bake for 15 to 20 minutes, or until the casserole is bubbly and the topping turns golden brown.
- Rest and Serve: Remove from the oven and let the casserole rest for a few minutes before serving to allow the dish to set slightly for easier portioning.
Notes
- This casserole can be made ahead of time and baked just before serving for convenience.
- For a lighter variation, substitute the Italian sausage with turkey sausage.
- To keep the dish low-carb, omit the breadcrumbs or replace them with crushed pork rinds.
- If avoiding gluten, ensure to use gluten-free breadcrumbs or eliminate them altogether.
