Brussel Sprout Casserole is a creamy, cheesy side dish loaded with tender Brussels sprouts and crispy bacon. It’s a great place to start if you want to win over someone who usually skips Brussels sprouts.
Serve this alongside roast turkey, crockpot ham, or honey garlic pork tenderloin for a hearty and delicious meal.
Holly’s Recipe Highlights: Brussel Sprout Casserole
- Flavor: Creamy, cheesy, and savory, with smoky bacon and a crisp, golden panko topping that balances the earthy Brussels sprouts.
- Why Make It: Precooking the halved Brussels sprouts helps them become tender quickly, so the casserole only needs about 15 minutes in the oven to turn bubbly and golden.
- Tools: An 8×8-inch baking dish keeps the casserole filling deep enough to stay creamy and bake evenly.
Total Time: 30 Mins Servings: 4 Cooking Method: Oven
Ingredient Notes
- Brussels Sprouts: Choose firm, bright green sprouts and remove any damaged outer leaves. Trim the stem ends and halve the sprouts so they cook quickly and evenly.
- Bacon: Cook the bacon until crisp before adding it so it retains some texture in the creamy casserole. Precooked real bacon pieces are also a convenient shortcut.
- Heavy Whipping Cream: Creates a rich, creamy sauce without a separate roux. Half-and-half can be used for a lighter casserole, but the finished sauce will be thinner.
- Cheddar Cheese: Sharp cheddar adds the most flavor, while shredding it from a block generally produces a smoother melt. Bagged shredded cheese is an easy shortcut, and you can also substitute Gruyère, Monterey Jack, Swiss, or a cheddar blend.
- Panko Bread Crumbs: Their coarse, airy texture creates a lighter, crunchier topping than traditional breadcrumbs.
How to Make Brussel Sprout Casserole
- Boil the halved Brussels sprouts, then drain well.
- Mix with bacon, cream, cheddar, and seasonings.
- Transfer to a baking dish and top with panko.
- Bake (full recipe below).
Leftovers Made Easy
- Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months. After freezing Brussels will be less crisp. Thaw overnight in the refrigerator.
- Reheat in a 350°F oven, covered loosely with foil, for 15 to 20 minutes or until heated through. Remove the foil during the last 5 minutes so the panko topping can crisp up.
Easy Holiday Vegetable Sides
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Brussel Sprout Casserole
Equipment
Ingredients
- 1 pound brussels sprouts trimmed and cut in half
- 5 slices bacon cooked and crumbled
- ½ cup heavy whipping cream
- ½ cup shredded cheddar cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup panko bread crumbs
Instructions
- Preheat the oven to 400°F. Grease an 8×8 baking dish.
- Bring a large pot of water to a boil, add brussels and cook for 7 to 8 minutes or until tender.
- In a large bowl, combine Brussels, bacon, cream, garlic powder, salt, and pepper. Mix until fully combined.
- Pour into the prepared dish and sprinkle the panko on top.
- Bake for 15 minutes or until golden brown and bubbly.
Notes
- Trim the ends off the brussels before cooking.
- Cut brussels in half so they cook quicker and are a more appropriate bite-sized piece.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze cooled brussel sprouts in an airtight container for up to 3 months.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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I make this for church potlucks. I triple the recipe. Prepare the ingredients the night before, then assemble and bake Sunday morning. Before I leave for church I cover with heavy duty foil, then wrap in a thick bath towel to keep the heat in. This dish is always eaten up before any of the other dishes. Yummy!
Thank you for sharing those tips, Jolene!