Perk up those healthy brussels with this cheesy bacon sprinkled Brussel Sprout Casserole. Never make boring brussels again with this simple brussels au gratin recipe!
Serve up this casserole as a filling main dish or as a creamy and cheesy side dish. Not only is this casserole super delish, but is a low carbs option, so it is great for serving to friends and family who are watching their carb intake.
Brussel Sprout Casserole
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Why we love Brussels!
- Brussel sprouts are green little powerhouses of nutrition and are high in vitamin C and K. They are also low in carbs and high in fiber.
- What’s even better is they really pair well with bacon. But this recipe veers from the traditional addition of something sweet like maple syrup or honey. Instead, the brussels are cooked with some cheese, heavy cream, and topped with crunchy panko bread crumbs to make the best brussel sprout au gratin.
- Serve these brussels as a side dish with CrockPot Brown Sugar Ham or Slow Cooker Balsamic Roast Beef and Rosemary Roasted Potatoes for a complete and filling meal.
Ingredients and Variations
BRUSSELS: Choose brussels that are unblemished and have tight leaves. They should be firm and not soft to the touch. Frozen brussels are a convenient alternative and can be used in this recipe. Remember to trim off the ends and to cut them in half before adding to the casserole dish.
THE SAUCE: Heavy cream, cheese, spices, and of course bacon are the main ingredients for this delish sauce. Just mix them together and toss together with the brussels.
PANKO: It’s hard to find a topping better than panko bread crumbs. These little flakes of goodness add a crispy and hard to resist crunch to any dish. And an added bonus is that they are lower in carbs than regular bread crumbs.
VARIATIONS: To make this more of a main dish with protein, add some shredded chicken or some cooked chopped sausage.
How to make Brussel Sprout Casserole
Never make boring brussels again!
- Cook brussels until tender.
- Combine all ingredients except panko.
- Add brussels and sauce to the baking dish. Top with panko.
- Bake as per the recipe below.
Tips for Success!
Make sure to trim the ends off the brussels because sometimes the stems can be a little bit hard. Cutting the brussels in half helps them cook quicker, but also makes them more bite-sized in the casserole dish.
If there are leftovers, they will keep in an airtight container in the refrigerator for 3-4 days. Brussel sprouts au gratin can also be frozen, but allow the dish to cool completely. And be sure it is stored in an airtight container. It will keep in the freezer for 2-3 months.
Other Easy Side Dishes!
- Carrot Casserole – just 10 minute prep.
- Roasted Brussel Sprouts With Balsamic Vinegar – delicious and easy.
- Broccoli Bake – a cheesy side dish.
- Oven Roasted Cauliflower – a quick and versatile recipe.
- Oven Roasted Vegetables – tasty!
Brussel Sprout Casserole
- Preheat the oven to 400°F. Grease an 8x8 baking dish.
- Bring a large pot of water to a boil, add brussels and cook for 7-8 minutes or until tender.
- In a large bowl combine all of the ingredients except for the panko. 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.
- 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 3-4 days.
- Freeze cooled brussel sprouts in an airtight container for 2-3 months.