Introduction

This Brussels sprout casserole is a comforting and flavorful dish perfect for any occasion. Tender sprouts combine with crispy bacon, creamy cheese, and crunchy breadcrumbs for a deliciously satisfying side.

The image shows a baked dish in a black oval baking dish with two handles, placed on a white marbled surface. The dish has a golden-brown crispy topping that looks like melted cheese mixed with toasted breadcrumbs, covering the entire top layer evenly. Underneath the crunchy top, there are visible hints of a creamy, slightly bubbly sauce, and beneath that, a darker, rich layer that appears to be a mixture of cooked ingredients, possibly vegetables or meat. The edges show some browned, slightly crisp cheese strands peeking out. The overall appearance is warm and inviting with a textured, layered look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lb. Brussels sprouts
1 cup fresh bacon bits (or fresh cooked bacon, chopped)
2 cups shredded white cheddar cheese, divided
1/2 cup heavy cream
1/2 cup panko bread crumbs
1 teaspoon kosher salt
1/2 teaspoon black pepper

Instructions

Step 1: Preheat the oven to 400 degrees Fahrenheit.
Step 2: Fill a large pot with water and bring it to a boil.
Step 3: Trim the ends of the Brussels sprouts and cut them in half. Add the sprouts to the boiling water.
Step 4: Boil the sprouts for 7-8 minutes until just tender. Drain and let them cool.
Step 5: Slice the cooled Brussels sprouts into thin pieces and transfer them to a large bowl.
Step 6: Mix the sprouts with 1 cup of shredded cheddar cheese, heavy cream, bacon bits, kosher salt, and black pepper.
Step 7: Pour the mixture into a 9 x 13 inch baking dish. Sprinkle the remaining 1 cup of cheese and the panko bread crumbs evenly on top.
Step 8: Bake for 25 minutes, or until the casserole is bubbling and the bread crumbs are golden brown.

Tips & Variations

For extra flavor, try adding a pinch of garlic powder or smoked paprika to the cheese mixture.
Substitute pancetta or ham for the bacon for a different smoky taste.
Use Gruyère or mozzarella cheese as an alternative to cheddar for a creamy texture.
To make it vegetarian, omit the bacon and add sautéed mushrooms or caramelized onions instead.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees Fahrenheit until warmed through to maintain a crispy topping, or microwave for convenience but expect softer bread crumbs.

How to Serve

The image shows a close-up of a spoon lifting a serving from a baked dish in a white casserole. The dish has three visible layers: the top layer is golden-brown and crispy, made of baked breadcrumbs or cheese, with a crunchy texture. The middle layer is creamy and pale yellow, mixed with small green pieces of vegetables. The bottom layer, slightly visible, appears soft and thick, blending with the creamy middle. The white casserole sits on a white marbled surface, and a woman's hand holds the spoon from the right side of the frame. The lighting is natural, highlighting the textures and colors of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this casserole?

Yes, frozen Brussels sprouts can be used. Thaw and drain them well before mixing to prevent excess moisture in the casserole.

What can I serve with Brussels sprout casserole?

This casserole pairs beautifully with roasted meats, grilled chicken, or as part of a holiday spread featuring mashed potatoes and cranberry sauce.

The Best Brussels Sprout Casserole Recipe

Print Recipe

★★★★★

4.6 from 140 reviews

A delicious and comforting Brussels sprout casserole featuring tender sprouts mixed with creamy cheddar, crispy bacon bits, and topped with golden panko bread crumbs. This easy-to-make baked dish is perfect for holiday dinners or as a flavorful side all year round.

Author: Ella
Prep Time: 15 minutes
Cook Time: 33 minutes
Total Time: 48 minutes
Yield: 6–8 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American

Ingredients

Scale

Vegetables

2 lb. Brussels sprouts

Meats

1 cup fresh bacon bits (or fresh cooked bacon, chopped)

Dairy

2 cups shredded white cheddar cheese, divided
1/2 cup heavy cream

Other

1/2 cup panko bread crumbs
1 teaspoon kosher salt
1/2 teaspoon black pepper

Instructions

Preheat Oven: Preheat your oven to 400 degrees Fahrenheit (204°C) to get it ready for baking the casserole.
Boil the Water: Fill a large pot with water and bring it to a rolling boil on the stovetop.
Prepare Brussels Sprouts: Trim the ends off the Brussels sprouts, then cut each sprout in half to ensure even cooking.
Blanch Brussels Sprouts: Add the halved sprouts to the boiling water and cook for 7-8 minutes until they are just tender but still firm. Drain the water and let the sprouts cool slightly.
Slice Sprouts: Once cooled, slice the Brussels sprouts into thin pieces to help them blend well in the casserole.
Mix Ingredients: In a large bowl, combine the sliced Brussels sprouts with 1 cup of shredded cheddar cheese, heavy cream, bacon bits, kosher salt, and black pepper. Stir until all ingredients are well incorporated.
Assemble Casserole: Pour the Brussels sprout mixture into a 9 x 13 inch baking dish. Evenly sprinkle the remaining 1 cup of shredded cheddar cheese over the top, followed by a layer of panko bread crumbs.
Bake: Place the dish in the preheated oven and bake for 25 minutes or until the casserole is bubbling and the bread crumbs have turned golden brown and crisp.

Notes

For an added crunch, you can lightly toast the panko bread crumbs before sprinkling them on top.
If you prefer, substitute bacon bits with turkey bacon to make it slightly leaner.
To make this dish vegetarian, omit the bacon and consider adding smoked paprika for a smoky flavor.
Let the casserole rest for 5 minutes after baking to help it set for easier serving.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.

Keywords: Brussels sprout casserole, cheesy Brussels sprouts, baked vegetable dish, bacon Brussels sprouts casserole, holiday side recipe