Brussels Sprouts Casserole is my all-time favorite way to prepare Brussels sprouts. It's so incredibly flavorful with the cheese and bacon, and then the panko breadcrumbs add a crunchy texture. This combination is so addictive and balanced, I know that you'll love it, too!
Recipe Essentials
- 🍽️ Course: Side Dish
- ⏱️ Cooking Time: 25 minutes
- 🍴 Servings: 8
- 🧄 Flavor Profile: Creamy, cheesy, and a little crispy. The Brussels sprouts get nutty and savory in the oven.
- 🍚 Best Served With: Perfect with roasted chicken, turkey, or baked salmon. Also great alongside mashed cauliflower or a citrus salad.
- 🧊 Make Ahead?: Yes, assemble a day ahead, chill, then bake. Let it sit out 20 minutes first. It reheats great, too.
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I know that green vegetables can be hard to love, especially for picky eaters and kids. However, this cheesy Brussels sprouts bake is a game-changing recipe that can change anyone's mind. I have found that I make this once a week now, and it's even a hit at potlucks and gatherings.
If you love Brussels sprouts, you should also try maple bacon Brussels sprouts and slow cooker Brussels sprouts.
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Why You Will Love This Recipe
- It's picky eater approved: If you have picky eaters in your life that aren't fans of vegetables, this recipe may change their mind! Who doesn't like their food smothered in cheese sauce?
- It's easy to make: These are simple cheesy bacon Brussels sprouts that anyone can make. The recipe is easy to follow and doesn't take long to prepare.
- It's great to prepare ahead: If you want a recipe you can prepare in advance, then these make-ahead Brussels sprouts should be on your list. Assemble and keep it in the fridge until you're ready to bake and serve it.
Ingredients
The main ingredients needed to make this savory Brussels sprout casserole with bacon are listed below. They are all essential to achieve the best texture and flavor!
- Brussels sprouts: I use fresh Brussels sprouts for this recipe. Ensure they are green and firm. If they have any brown or soft spots, don't use them!
- Bacon: Any variety of bacon is great for this recipe. Cook it on the spot or pre cook your bacon to save some prep time.
- Heavy cream: This works as the creamy base for the cheese sauce. It adds richness and helps thicken the casserole as it bakes.
- Cheese: For these cheesy Brussels sprouts with bacon, I use shredded white cheddar, gruyère, and parmigiano reggiano. This combination is rich and sharp, offsetting the bitterness of the sprouts. Feel free to switch up the cheese you use if you want.
- Panko breadcrumbs: I love the crunch of panko, and I feel it works well in this recipe. Feel free to use plain or Italian breadcrumbs instead. I just enjoy the texture of panko breadcrumbs!
- Butter: I use melted, salted butter and combine it with the Parmesan and panko to create the lovely topping. If you use unsalted butter, add a pinch of salt so it's not bland.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Italian sausage: Swap the bacon for cooked, crumbled Italian sausage for a stronger, savory taste.
- Add nuts: Stir in chopped nuts in the breadcrumb topping for more texture and crunch. Chopped pecans are best!
- Caramelized onion: Prepare some caramelized onions and stir them into the cheese sauce with the Brussels sprouts. This will add depth and a subtle sweetness.
How to Make Brussels Sprouts Casserole
To get started, preheat your oven to 400 degrees F and spray your 9x13 baking dish well with nonstick spray. Then, you can get to work on your Brussels sprouts casserole with bacon.
Step 1: Boil the sprouts. First, boil a pot of water and steam your Brussels sprouts for about 4 minutes.
Step 2: Put them in an ice bath. Have an ice bath ready, and strain the sprouts before you place them into the ice bath. Pat them dry with paper towels and set them aside for now.
Step 3: Cook the bacon. Next, cook your bacon in a skillet over medium-high heat until it's crispy. Set the strips onto a paper towel-lined plate. Dice it once it has cooled!
Step 4: Add the flour. Keep the bacon grease in the skillet and whisk in the flour. Allow it to cook for about 2 minutes.
Step 5: Thicken the cream. Then, lower the heat to medium and pour in the heavy cream. Simmer it for about 4-5 minutes or until it thickens.
Step 6: Stir in cheese. Now you can stir in the cheeses until they are fully melted. Remove the skillet from the heat after this step.
Step 7: Add the sprouts and bacon. Put the sprouts and bacon back into the skillet and coat them well in the cheese sauce.
Step 8: Transfer to the casserole dish. Next, pour the mixture into the greased casserole dish.
Step 9: Add the topping. Combine the panko, parmigiano reggiano, and melted butter. Sprinkle the mixture evenly over the top of the Brussels sprouts.
Step 10: Bake and serve. Pop the casserole into the oven and bake it for about 15 minutes. Once the top is golden and the edges are bubbly, it's ready!
Recipe Tips
- Shred your own cheese: I highly recommend shredding/grating the cheese yourself. The prepackaged cheeses are coated in a powder that keeps the pieces from sticking together, making it more difficult to melt evenly.
- Avoid freezing it: You may freeze this casserole, but I would do it before you bake it. This helps to prevent the sauce from separating.
- Don't overbake it: Avoid overbaking the Brussels sprouts casserole, or the sprouts will become very mushy.
Another delicious and creative side dish to try at your dinner table is corn pie.
Storage Directions
- Storing: Store any leftovers in an airtight container and keep them in the refrigerator for up to 3 days. You can place the whole casserole dish lightly covered with plastic wrap as well.
- Reheating: When reheating, you will not have the same crisp top, but it still tastes amazing! Gently reheat a portion in a skillet or saucepan over low heat for best results!
- Make Ahead: Feel free to prepare the components (the bacon, sprouts, and cheese sauce) and keep them in the refrigerator for up to 24 hours in advance. Then, you can combine it and make the topping right before you bake it!
Serving Suggestions
- This is a simple side dish that feels elegant and elevated! Pair it with boneless turkey breast or crock pot eye of round for a stunning meal.
- Keep it simple and enjoy some cheesy sprouts with Big Mac sloppy joes.
- Other side dishes that complement this recipe are sauteed cauliflower and air fryer sliced potatoes. Use them to create a perfectly filling dinner!
Recipe FAQs
Ovens can vary, and this can happen if you have your casserole on the top rack. Put the Brussels sprouts casserole on the middle rack, and if you notice the topping is browning quickly, tent it with foil for part of the cooking time.
Yes, but they must be thoroughly thawed, drained, and dried. Any excess liquid will make the casserole watery. I highly recommend using fresh Brussels sprouts when possible.
If the heat is too high when you're cooking the cream and melting the cheeses, it can cause the sauce to separate and become grainy. Keep it at a simmer!
More Delicious Casserole Recipes
Do you like casserole recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Brussels Sprouts Casserole
Ingredients
- 2 tablespoons salt for boiling
- 2 pounds Brussels sprouts halved
- 8 strips bacon diced small
- 1 ½ tablespoons all-purpose flour
- 2 cups heavy cream
- 4 ounces white cheddar cheese grated
- 4 ounces gruyere cheese grated
- ½ teaspoon ground black pepper
- ½ cup panko breadcrumbs
- ½ cup parmigiano Reggiano grated
- 2 tablespoons butter unsalted and melted
Instructions
- Preheat oven to 400F and spray casserole dish with nonstick spray.
- Prepare an ice bath for when the sprouts are done in a large bowl.
- Boil a large pot of water then steam Brussels sprouts for about 4 minutes. Strain then place into the ice bath to stop the cooking process. Lightly dry with paper towel and set aside.
- Meanwhile, cook bacon over medium high heat until crispy. Using a slotted spoon, transfer to a plate with paper towel and set aside.
- In the pan with the bacon drippings, whisk in flour and cook for 2 minutes.
- Lower the heat to medium and slowly pour heavy cream while whisking. Keep a simmer going and cook until thicken about 4-5 minutes.
- Sprinkle in cheeses slowly, continuing to whisk well incorporated.
- Add pepper, mix, then remove from heat.
- Stir in Brussels sprouts and bacon until well coated, then transfer to prepared casserole dish.
- In a small bowl mix panko and parmigiano Reggiano, then add melted butter.
- Sprinkle over the top of the Brussels sprouts and bake for about 15 minutes, or until golden brown and the edges are bubbling.
Notes
- Watch the heat so it doesn't get too high when you add the cream and cheese. High heat can cause the dairy to separate and curdle.
- Shred the cheese yourself to ensure that it melts evenly, leaving you with a silky smooth cheese sauce.
- If you find that the breadcrumbs are burning or browning too fast, tent the casserole dish with foil for part of the cooking time.
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