Brussels Sprout Casserole

Name: Brussels Sprout Casserole With Ritz Topping
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 5 servings
Ingredients: ½ cup chopped yellow onion; 4 tbsp (1/2 stick) salted butter; 1 (10.5 oz) can cream of mushroom soup; 2 large eggs; ½ cup mayonnaise; 5 cups quartered Brussels sprouts; 1 cup cheddar cheese, divided; 1 ½ cup crushed Ritz crackers

A creamy baked Brussels sprout casserole layered with mushroom soup, cheddar cheese, and mayonnaise, then topped with crushed Ritz crackers for a crispy, buttery finish.

🥗Vegetarian 🏷️Brussels sprouts 🏷️Casserole 🏷️Sides 🏷️10 ingredients or less 🏷️Family-friendly

Total

1h 15m

Servings

5

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From Recette Magazine

Ingredients

½ cup chopped yellow onion
4 tbsp (1/2 stick) salted butter
1 (10.5 oz) can cream of mushroom soup
2 large eggs
½ cup mayonnaise
5 cups quartered Brussels sprouts
1 cup cheddar cheese, divided
1 ½ cup crushed Ritz crackers

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Instructions

1
Place ½ cup chopped onion and 4 tbsp butter in a Suvie pan. Place the pan in the bottom zone of your Suvie and roast at 400°F for 15 minutes.
2
Meanwhile, place 1 can cream of mushroom soup, 2 eggs, ½ cup mayonnaise, and ¼ teaspoon black pepper in a large bowl, and whisk until blended.
3
Once the onions have roasted, add them to the bowl along with any residual butter. Add 5 cups quartered Brussels sprouts and ½ cup of cheddar cheese to the bowl, and toss to combine.
4
Transfer the casserole mix to a Suvie pan (you can use the same pan used to roast the onions). (For Suvie 2.0 we recommend covering the pan with foil). Place the pan in the bottom zone of your Suvie, input settings, and cook now. Bottom Zone: Roast at 350°F for 50 minutes, Top Zone: None
5
After the cook, remove the pan from your Suvie, and remove the foil. Top the casserole with the remaining ½ cup cheddar cheese and 1 ½ cups of crushed Ritz crackers. Return the pan to the bottom zone of your Suvie, uncovered, and roast at 350°F for 10 minutes or until the cracker crumbs are toasted and the cheese has melted.
6
After the cook, remove the pan from your Suvie, and set aside to rest for 5 minutes before serving. Season to taste with salt and pepper.

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Tips & Notes

Pro tips

Butter-roast the chopped onions first to develop sweetness and depth before mixing into the casserole base.
Divide the cheddar cheese: mix half into the filling and reserve half to layer under the Ritz topping for maximum cheesy crust.
Toss the crushed Ritz crackers with melted butter before topping to ensure even browning and crispness.
Do not overbake after adding the Ritz topping; watch for golden brown color to avoid the crackers burning.

Substitutions

Mayonnaise → sour cream (use same amount; slightly tangier result)
Cheddar cheese → Gruyère or sharp cheddar (deeper, more complex flavor)
Cream of mushroom soup → cream of chicken soup (milder, less earthy)
Ritz crackers → panko breadcrumbs mixed with melted butter (lighter, crunchier texture)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days. Reheat covered at 350°F for 15–20 minutes until warmed through.

Common Questions

Can I make this casserole ahead of time?

Yes. Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Add the Ritz topping just before baking, or bake from cold and add 10–15 minutes to the bake time.

What size casserole dish do I need?

A 9×13-inch baking dish is standard for this recipe. A slightly smaller dish will make it deeper and may require a few extra minutes to bake through.

Can I substitute the cream of mushroom soup?

Yes. Cream of chicken or cream of celery soup work well. Avoid cream of broccoli if you want to keep mushroom flavor. Any creamy condensed soup of similar consistency works.