A delicious brussel sprout casserole is packed with flavor thanks to cheese and bacon and crispy topping. It’s an amazing, easy recipe and a perfect side dish to make for family dinners or any holiday meal.
Looking for more side dish casserole recipes? Make this popular sweet potato casserole, this quick corn casserole, and creamy broccoli casserole. Each one is a wonderful addition to your holiday table!
Easy Brussel Sprouts with Bacon
This Brussels Sprouts Casserole is more than just a holiday dish. Its “au gratin” like cheesy goodness and crunchy topping make it a hit for any weeknight dinner too.
Making these is a delicious way to introduce them to anyone who says they aren’t a fan of brussels sprouts. They typically leave everyone asking for seconds!
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Ingredients Needed
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card with amounts.
- Bacon: The crispy bacon crumbles adds such wonderful flavor.
- Brussels Sprouts: Fresh brussel sprouts are best in my opinion but thawed frozen sprouts can work in a pinch. Remove the outer leaves and trim the stem off and cut the sprouts in half.
- Flour & Milk: Together, they create a thick, creamy sauce that’s irresistible. Use GF flour for a gluten free option.
- Cheddar Cheese: Sharp cheddar cheese is my favorite to use. Swap the sharp cheddar for mozzarella cheese, white cheddar, Swiss cheese, Monterey jack cheese or Colby jack, Gruyere cheese or Pepper Jack cheese. You can also use a blend of a couple of cheeses.
- Seasonings: Onion powder, garlic powder, and pepper add depth and warmth.
- Breadcrumbs & Butter: For a perfect crispy topping. Use regular or seasoned breadcrumbs, crushed butter crackers like Ritz or even corn flakes if you’d like. Use GF breadcrumbs if needed
Variations/Substitutions
1. Add sautéd mushrooms and onions for extra flavor.
2. Omit the bacon and use olive oil for sautéing.
3. Substitute with dairy-free milk like coconut milk or soy milk and cheese.
4. Add fresh thyme for an aromatic touch
5. Use heavy cream for an even creamier sauce.
6. Add ¼ cup of parmesan cheese to the Panko mixture.
7. For a little heat, add a pinch of red pepper flakes or a dash of hot sauce.
8. Drizzle balsamic glaze over top of the finished casserole if you’d like.
How to Make this Brussels Sprout Casserole
Step 1: Preheat the oven and spray a 9×13 casserole dish with non-stick cooking spray.
Step 2: Cook the bacon in a large skillet until crispy. Then remove the remove the bacon with a slotted spoon and place it on a paper towel lined plate to soak up excess grease. (Pour the bacon grease into a bowl or glass measuring cup to for sautéing).
Step 3: Add a tablespoon or 2 of the bacon grease back to the pan and the add the brussel sprouts and sauté them over medium-high heat for about 7-8 minutes. Then remove them from the pan and place them in a large bowl.
Step 4: Add two more tablespoons of bacon grease and the flour to the pan over medium heat and stir or whisk for a minute to create a roux.
Step 5: Gradually add in the milk, whisking constantly until no lumps are remaining. Remove the pan from the heat and add the shredded cheese and seasonings and stir until smooth. Feel free to double the sauce and cheese if you’d like it extra cheesy.
Step 6: Add the brussel sprouts and bacon back in and stir to coat with the cheese sauce. Season with salt and black pepper if you’d like.
Step 7: Then transfer to the prepared baking dish, sprinkle with breadcrumbs mixture, place in the oven and bake until the cheese is bubbly and topping is golden brown.
Tips
- Shredding your own cheese off the block is best for melting and creaminess.
- Make sure the breadcrumbs are evenly coated with the butter for a perfectly crispy topping.
- Whisk continuously while adding milk to avoid lumps in your sauce.
- Use paper towels to drain excess grease from the bacon for a balanced flavor.
- Cook everything in a large oven-safe skillet, large cast iron skillet or dutch oven and just place the whole dish in the oven instead baking it in a casserole dish.
FAQ’s
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Yes, kind of. You can get everything cooked and ready to assemble the a day ahead just don’t add the breadcrumbs until your ready to bake it. Remember to place a cold dish in a cold oven and then turn it on.
Yes, you can freeze this casserole before or after baking it. Cover it with plastic wrap and then aluminum foil and freeze for up to 2 months. Thaw in the refrigerator and reheat in the oven.
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Brussel Sprout Casserole
Ingredients
- ½ pound bacon thick cut, diced
- 2 pounds brussel sprouts trimmed and halved
- 2 tablespoons all-purpose flour
- 1 ¼ cups milk
- 1 ½ cups shredded cheddar cheese
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- 1 cup panko breadcrumbs
- 2 tablespoons butter melted
- ½ teaspoon salt
Instructions
- Preheat the oven to 350° F and grease a baking dish with non-stick cooking spray (or use an oven-safe skillet in the next step).
- In a large skillet, add the bacon pieces and cook over medium heat for about 7-8 minutes until crispy.½ pound bacon
- With a slotted spoon, remove the bacon from the pan and place it on a plate lined with a couple of paper towels to soak up excess grease.
- Pour the bacon grease into a bowl or glass measuring cup to for sautéing.
- Add a tablespoon or 2 of the bacon grease back to the pan and the add the brussel sprouts. Sauté them for about 7-8 minutes until they are just barely beginning to get soft. Then remove them from the pan and place them in a bowl.2 pounds brussel sprouts
- Add two tablespoons more tablespoons of bacon grease and the flour to the pan and whisk for a minute to create a roux.2 tablespoons all-purpose flour
- Slowly add in the milk, whisking constantly until no lumps are remaining.1 ¼ cups milk
- Cook the sauce, stirring constantly, until it begins to thickened slightly.
- Then remove the pan from the heat and stir in the shredded cheese ,onion powder, garlic powder, and pepper and stir until the cheese has melted.1 ½ cups shredded cheddar cheese, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon pepper
- Add the brussel sprouts and cooked bacon to the cheese mixture and stir to coat completely.
- Pour the cheesy brussel sprouts into the prepared baking dish.
- In a small bowl, add the breadcrumbs, melted butter and salt and stir until the breadcrumbs are completely coated.1 cup panko breadcrumbs, 2 tablespoons butter, ½ teaspoon salt
- Sprinkle the breadcrumbs evenly over top of the brussel sprouts.
- Bake for 18-20 minutes until the brussel sprouts are crisp-tender and the topping is golden brown.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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