Brussels Sprouts Casserole

Recipe author: EAT SMARTER
Brussels Sprouts Casserole
50 min.
1 hr 15 min.
Ready in


for 4 servings
800 grams
2 tablespoons
2 tablespoons
400 milliliters
120 grams
freshly grated Mountain cheese (such as Gruyère)
freshly ground Pepper
1 generous pinch
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Preparation steps

Step 1/5

Preheat the oven to 180°C (approximately 350°F).

Step 2/5

Rinse brussels sprouts, trim, remove exterior leaves, cut back slightly and cut in half.

Step 3/5

Cook brussels sprouts in boiling salted water until al dente, drain, rinse with cold water and drain again. Rinse tomatoes, cut in half, remove seeds and cut into pieces.

Step 4/5

Arrange brussel sprouts and diced tomatoes into 4 shallow buttered ramekins.

Step 5/5

Melt butter in a saucepan. Add flour and stir. Gradually stir in milk and bring to a boil. Remove the pot from heat and stir in cheese. Season with salt, pepper and chili powder. Pour cheese sauce over the vegetables in the ramekins. Bake in a hot oven for 20-25 minutes until golden brown.