The Best Brussels Sprout Casserole Recipe
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.
- 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
