Brussels sprouts get the broccoli casserole treatment in this creamy, cheesy holiday side. If you’d like to make this vegetarian, look for “no-chicken” broth instead of vegetable broth for better flavor and swap the Worcestershire for soy sauce. And if your looking for more holiday recipes, don't hesitate to find them here.
Ingredients
- 2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt, divided
- 1 teaspoon ground pepper, divided
3 tablespoons Cabot Unsalted Butter
- 1 cup diced onion
- 4 cloves garlic, minced
- ⅓ cup all-purpose flour
3½ cups low-sodium chicken broth
6 ounces Cabot Cream Cheese
- 2 teaspoons Worcestershire sauce
8 ounces Cabot Extra Sharp Cheddar cheese, shredded (about 2 cups), divided
1 sleeve Ritz crackers, crumbled (about 1½ cups)
Directions
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PREHEAT oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
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TOSS Brussels sprouts with oil, ½ teaspoon salt, and ½ teaspoon pepper in a large bowl. Transfer to the prepared baking sheet and spread into an even layer. Roast in preheated oven until tender and lightly browned, about 20 minutes. Transfer the Brussels sprouts to a 9-x-13-inch baking dish.
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HEAT butter in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring frequently, until soft and translucent, 3 to 5 minutes. Sprinkle flour over the vegetables and cook for 1 minute. While stirring, slowly pour in chicken broth. Cook, stirring occasionally, until thickened, about 3 minutes. Stir in cream cheese, Worcestershire sauce, pepper and salt. Cook, stirring, until smooth, about 2 minutes. Remove from heat and stir in 1 cup cheddar cheese. Pour the cheese sauce over the Brussels sprouts.
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SPREAD the crumbled Ritz crackers evenly over the Brussels sprouts mixture. Top with the remaining 1 cup cheese. Bake until the cheese is melted and the sauce is bubbling around the edges, 20 to 25 minutes. Let sit at least 5 minutes before serving.
Recipe Note
Make Ahead: Prepare casserole through Step 3 and refrigerate for up to 1 day. Continue with Step 4 but increase baking time by 10 to 15 minutes if baking directly from the fridge.
Cabot has a full collection of casseroles and side dishes for you to explore.
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Brussels sprouts get the broccoli casserole treatment in this creamy, cheesy holiday side. If you’d like to make this vegetarian, look for “no-chicken” broth instead of vegetable broth for better flavor and swap the Worcestershire for soy sauce. And if your looking for more holiday recipes, don't hesitate to find them here.
Directions
-
PREHEAT oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
-
TOSS Brussels sprouts with oil, ½ teaspoon salt, and ½ teaspoon pepper in a large bowl. Transfer to the prepared baking sheet and spread into an even layer. Roast in preheated oven until tender and lightly browned, about 20 minutes. Transfer the Brussels sprouts to a 9-x-13-inch baking dish.
-
HEAT butter in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring frequently, until soft and translucent, 3 to 5 minutes. Sprinkle flour over the vegetables and cook for 1 minute. While stirring, slowly pour in chicken broth. Cook, stirring occasionally, until thickened, about 3 minutes. Stir in cream cheese, Worcestershire sauce, pepper and salt. Cook, stirring, until smooth, about 2 minutes. Remove from heat and stir in 1 cup cheddar cheese. Pour the cheese sauce over the Brussels sprouts.
-
SPREAD the crumbled Ritz crackers evenly over the Brussels sprouts mixture. Top with the remaining 1 cup cheese. Bake until the cheese is melted and the sauce is bubbling around the edges, 20 to 25 minutes. Let sit at least 5 minutes before serving.
