Brussel sprouts, bacon & cheese are the perfect combination in this delicious casserole. It’s sure to steal the show!
Whip up some Instant Pot Beef Brisket, Easy Chicken Piccata, or Oven Roasted Turkey to serve with this Brussel Sprout Casserole at your next get together or family dinner! It is the perfect side dish.
Best way to eat your veggies
I have loved eating veggies for as long as I can remember, all kinds. So eating them has never really been a problem. Enter children. Now comes the era of disguising or amping up flavor to make these greens enticing! You know what I’m talking about right?
Although my kids are pretty good at eating their veggies, a little extra something doesn’t hurt. I’m talking bacon and cheese. This power punch combination makes everything better!! And this Brussel Sprout Casserole is no exception.
It is salty, cheesy, and has the perfect crunch. It’s easy to throw together and looks fancy for a perfect side dish to any meal!!
Cooking brussel sprouts
BOIL. Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until tender, about 8 minutes.
DRAIN. Drain, then immediately immerse in ice water for several minutes to stop the cooking process.
COOL + CUT. Once the Brussels sprouts are cold, drain well, and cut in halves or quarters, depending on size. Set aside.
Making brussel sprouts casserole
PREP. Lightly grease a baking dish and preheat oven to 400 degrees F.
COMBINE. Place the bacon in a large skillet, and cook over medium-high heat for about 5 minutes, turning occasionally, until limp and lightly browned. Reduce heat and stir in the Brussels sprouts. Season with salt and pepper then toss for about 1 minute to evenly distribute the seasonings. Place bacon and Brussels sprouts in the prepared baking dish. Pour cream evenly over the Brussels sprouts, then sprinkle breadcrumbs and Parmesan cheese on top. Place pieces of butter over the bread crumbs.
BAKE. Bake in oven until golden brown and heated through, 20 to 25 minutes. Broil for the last 2-3 minutes.
Recipe Tips + Variations
Make this ahead of time and store it in the fridge. Just follow all of the directions up until just before you bake the dish, then cover it tightly with plastic wrap or aluminum foil. We recommend making it no more than 24 hours ahead of time and letting the casserole come to room temperature before baking according to the directions.
Variations:
- Add some shredded cheese such as white cheddar or Gruyere cheese to this dish to make it even cheesier
- Use panko, cracker or pretzel crumbs, or even crushed cornflakes as a substitute for the breadcrumbs called for in this dish
Storing Info
STORE leftovers covered tightly in the fridge or in an airtight container for up to 3 days.
FREEZE any leftovers for up to 2 months. Keep in mind if you do freeze this dish the brussel sprouts will be slightly mushier, but equally delicious when serving it again.
We recommend thawing frozen leftovers overnight in the fridge and then baking in an oven safe dish at 350 degrees for 15-20 minutes, or warming up for a few minutes in the microwave.
Here are some other fantastic side dishes you’ll want to check out:
- Oven Roasted Asparagus
- Cauliflower Mac and Cheese
- Maple Roasted Butternut Squash
- Cheesy Broccoli Stuffed Baked Potatoes
- Cheesy Ham And Potato Casserole
Brussel Sprout Casserole Recipe
Ingredients
- 1 pound Brussels sprouts - cleaned and trimmed
- 2 slices bacon - cut into 1/2-inch pieces
- salt and ground pepper - to taste
- 1/2 cup heavy cream
- ¼ cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 Tbsp butter - cut into tiny pieces
Instructions
- Lightly grease a baking dish and preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).
- Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until tender, about 8 minutes. Drain, then immediately immerse in ice water for several minutes to stop the cooking process. Once the Brussels sprouts are cold, drain well, and cut in halves or quarters, depending on size. Set aside.
- Place the bacon in a large skillet and cook over medium-high heat for about 5 minutes, turning occasionally, until limp and lightly browned. Reduce heat and stir in the Brussels sprouts. Season with salt and pepper, then toss for about 1 minute to evenly distribute the seasonings. Place the bacon and Brussels sprouts in the prepared baking dish. Pour cream evenly over the Brussels sprouts, then sprinkle breadcrumbs and Parmesan cheese on top. Place pieces of butter over the breadcrumbs.
- Bake in the oven until golden brown and heated through, 20 to 25 minutes. Broil for the last 2-3 minutes.
This looks yummy and easy! What size baking dish do you recommend? Also, can this be doubled easily?
I recommended a 2-quart baking dish or an 8×8 inch square dish based on the ingredients and serving size. Yes, this recipe can be easily doubled. Doubling this recipe would best fit into a 4-quart or a 9×13 inch baking dish.