Indulge in this savory Brussel Sprout Casserole. It combines fresh brussels sprouts, crispy bacon, and luscious cheese for a dish that’s irresistibly delicious.
Although my kids are pretty good at eating their veggies, adding a little extra flavor doesn’t hurt. I’m talking about bacon and cheese. This power-punch combination makes everything better! And this Brussels Sprout Casserole is no exception.
Whip up some Instant Pot Beef Brisket and Easy Chicken Piccata to serve with this dish! This Brussels Sprout Casserole is also a perfect Thanksgiving sides that pairs beautifully with our Oven Roasted Turkey.
Table of Contents
Reasons We Love This Brussels Sprout Casserole
- Brussel Sprout Casserole is easy to prepare. It’s the perfect go-to for quick, hassle-free cooking.
- The creamy cheese and bacon create a comforting, heartwarming dish.
- It makes a great holiday side dish!
Recipe Ingredients
- Brussels Sprouts: They provide a nutty and earthy flavor that balances the dish.
- Bacon: Adds a smoky, savory depth. Its crisp texture contrasts with the softer sprouts, providing a delightful crunch.
- Heavy Cream: Rich and smooth, it brings a luxurious creaminess to the casserole.
See the recipe card for full information on ingredients and quantities.
Variations
- Alternative Crumb Topping: Use panko, cracker or pretzel crumbs, or even crushed cornflakes as a substitute for the breadcrumbs called for in this dish, adding a unique texture and flavor.
- Extra Cheesy Variation: Enhance the richness of the dish by adding shredded white cheddar or Gruyere cheese. For even more cheesy goodness, consider including sharp cheddar cheese and mozzarella cheese, elevating the flavor and texture to a new level of deliciousness.
How to Cook Brussel Sprout Casserole
Step 1: Lightly grease a baking dish and preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: Bake in the oven until golden brown and heated through, 20 to 25 minutes. Broil for the last 2-3 minutes.
Frequently Asked Questions
Absolutely! A sprinkle of paprika can add a lovely warmth and slight smokiness to the dish. It also adds a nice pop of color.
A large skillet, preferably non-stick or cast iron, is ideal for cooking the bacon. It provides enough space for the bacon to cook evenly.
Storage Info
To STORE leftovers of this Brussel Sprout Casserole, place them in an airtight container in your fridge, where they will stay good for up to 3 days. Freezing is not recommended as the cream and vegetables may separate and become watery upon thawing.
You can REHEAT this casserole in the oven. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and warm the casserole, covered with aluminum foil, for about 15-20 minutes or until heated through. You can also reheat in the microwave until everything has warmed through.
More Side Dishes that You’ll Love
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.
Creamy and crispy side in one dish. Bacon and cheese made it feel like more than just vegetables.
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.