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 oven to 400 degrees F.
- 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 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 in oven until golden brown and heated through, 20 to 25 minutes. Broil for the last 2-3 minutes.
I’ve made this recipe several times and it’s quick and easy. The only thing that I have changed and I find has made the process even faster is that I use the tip of my butter knife on the stick of butter (almost like a melon baller) and drop the tiny bits of butter onto the topping.
Is it necessary to heat and brown everything in the oven? Can I just put it in a big enough pot on the stove after everything is cooked and just mix it in there all together?
Hi Amanda, you can try that, but the consistent oven temperature allows you to know how long to cook it. If you cook it on the stovetop you will have to watch it and make sure it cooks long enough, but not too long. You also won’t be able to broil the top at the end to crisp up the top a little.