This Brussel Sprout Casserole is rich, cheesy and packed with crispy bacon and tender sprouts baked in a creamy cheddar-gruyere sauce. The golden panko topping adds just the right crunch for a comforting, crowd-pleasing side dish.
It’s the perfect addition to your holiday table or weeknight dinner, familiar, cozy and full of flavor. Even the sprout skeptics will fall in love with this creamy, cheesy twist on a classic vegetable.
For more easy baked side dishes try our Fresh Green Bean Casserole and Baked White Cheddar Mac and Cheese.
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Why You Will Love This Recipe
- Cheesy Goodness: A mix of cheddar, gruyere and parmesan creates an irresistibly creamy sauce.
- Perfect Texture: Tender Brussels sprouts meet a crunchy, buttery panko topping.
- Bacon Lovers’ Dream: Crispy bacon adds smoky flavor and savory richness.
- Easy to Make: Simple prep, minimal steps, and ready in under an hour.
- Holiday Worthy: A beautiful side dish that pairs perfectly with turkey, ham or roast beef.
Ingredients
This Brussels sprout casserole uses simple ingredients to make a luxurious, creamy side dish.
See the recipe card below for the exact quantities of each ingredient.
- Brussels Sprouts: Tender and slightly sweet when roasted.
- Bacon: Adds saltiness and smoky depth to the dish.
- Flour: Thickens the cheese sauce for a smooth texture.
- Heavy Cream: Creates a rich, velvety base for the sauce.
- White Cheddar and Gruyere Cheese: Make a creamy, cheesy flavor with a hint of nuttiness.
- Panko Breadcrumbs: Add a crispy, golden topping.
- Parmigiano Reggiano: Finishes the dish with a sharp, savory edge.
To make this recipe easier get yourself a 2 ½-quart oval casserole dish, large bowl, large pot, measuring cups and spoons, large skillet and whisk.
Variations
- Add Garlic: Stir minced garlic into the sauce for extra flavor.
- Make It Spicy: Add a pinch of red pepper flakes or cayenne for subtle heat.
- Lighter Option: Swap heavy cream for half-and-half or whole milk.
- Vegetarian Version: Skip the bacon and add caramelized onions or mushrooms instead.
- Different Cheese: Try mozzarella or Monterey Jack for a milder, melty finish. Parmesan cheese works in replace of parmigiano Reggiano for the topping.
How to Make a Brussel Sprout Casserole
Check out how quick and easy it was to make this side dish.
Preheat oven to 400F and spray casserole dish with nonstick spray.
Prepare an ice bath for when the sprouts are done in a large bowl.
Bring a large pot of water to boil, add salt then steam Brussels sprouts for about 4 minutes with the heat off (note: you want them to be tender enough to pierce with a fork but not too soft).
Strain then place into the ice bath to stop the cooking process. Lightly dry with paper towel and set aside.
Meanwhile, cook bacon over medium high heat until crispy. Using a slotted spoon, transfer to a plate with paper towel and set aside.
In the pan with the bacon grease, whisk in flour and cook for 2 minutes.
Lower the heat to medium and slowly pour heavy cream while whisking. Keep a simmer going and cook until thicken about 4-5 minutes.
Sprinkle in cheeses slowly, continuing to whisk well incorporated.
Add pepper, mix, then remove from heat.
Stir in Brussels sprouts and bacon until well coated, then transfer to prepared casserole dish.
In a small bowl mix panko and parmigiano Reggiano, then add melted butter.
Sprinkle over the top of the Brussels sprouts and bake for about 15 minutes, or until golden brown and the edges are bubbling.
Hint: Briefly steaming Brussels sprouts keeps them tender without becoming mushy.
Recipe Tips
- Dry Thoroughly: Make sure sprouts are dry before mixing, excess moisture can thin the sauce.
- Grate Fresh Cheese: Pre-shredded cheese can make the sauce grainy, freshly grated melts smoother.
- Bake Until Bubbling: The casserole should be bubbling around the edges with a golden top.
- Serve Warm: This dish is best straight from the oven when the sauce is creamy and hot.
If you love Brussels sprouts, try our stovetop method Maple Bacon Brussels Sprouts.
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Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Pack in a freezer-safe bag with as much air removed and freeze for up to a month. The cream sauce may separate after thawing.
- Reheating: Warm gently in the oven at 350F until heated through or reheat individual servings in the microwave.
Serving Suggestions
- Holiday Sides: Serve with Herb Butter Turkey, Reverse Sear Beef Tenderloin or Boneless Turkey Breast.
- Weeknight Dinners: Try it alongside Chicken Thighs, Pork Tenderloin or a simple pasta dish.
- Vegetable Spread: Pair with Mashed Potatoes and Sautéed Green Beans.
Brussel Sprout Casserole Recipe FAQs
Yes, but thaw and pat them dry first to prevent excess moisture in the casserole.
Yes, assemble up to a day in advance, cover, and refrigerate. Bake just before serving.
Swiss cheese or Monterey Jack both make great substitutes.
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Brussel Sprout Casserole
Equipment
- 2 ½ Quart Oval Casserole Dish
- Large Pot
- Measuring Cups and Spoons
- Mixing Bowls
- Whisk
- Large Skillet
Ingredients
- 2 tablespoon salt for boiling
- 2 pounds Brussels sprouts halved
- 8 strips bacon diced small
- 1 ½ tablespoon all-purpose flour
- 2 cups heavy cream
- 4 ounces white cheddar cheese grated
- 4 ounces gruyere cheese grated
- ½ teaspoon ground black pepper
- ½ cup panko breadcrumbs
- ½ cup parmigiano Reggiano grated
- 2 tablespoon butter unsalted and melted
Instructions
- Preheat oven to 400F and spray casserole dish with nonstick spray.
- Prepare an ice bath for when the sprouts are done in a large bowl.
- Bring a large pot of water to boil, add salt then steam Brussels sprouts for about 4 minutes with the heat off (note: you want them to be tender enough to pierce with a fork but not too soft).
- Strain, then place into the ice bath to stop the cooking process. Lightly dry with paper towel and set aside.
- Meanwhile, cook bacon over medium high heat until crispy. Using a slotted spoon, transfer to a plate with paper towel and set aside.
- In the pan with the bacon grease, whisk in flour and cook for 2 minutes.
- Lower the heat to medium and slowly pour heavy cream while whisking. Keep a simmer going and cook until thicken about 4-5 minutes.
- Sprinkle in cheeses slowly, continuing to whisk well incorporated.
- Add pepper, mix, then remove from heat.
- Stir in Brussels sprouts and bacon until well coated, then transfer to prepared casserole dish.
- In a small bowl mix panko and parmigiano Reggiano, then add melted butter.
- Sprinkle over the top of the Brussels sprouts and bake for about 15 minutes, or until golden brown and the edges are bubbling.
Notes
- Briefly steaming Brussels sprouts keeps them tender without becoming mushy.
- Make sure sprouts are dry before mixing, excess moisture can thin the sauce.
- Pre-shredded cheese can make the sauce grainy, freshly grated melts smoother.
- The casserole should be bubbling around the edges with a golden top.
- This dish is best straight from the oven when the sauce is creamy and hot.
Nutrition
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Hannah says
Yummmmm!! The broccoli, bacon, and white cheddar combo is everything!
Eva Filer says
Thank you so much for the review Hannah. We love this one, it is a great combo!
Eva Filer says
These were loved by the whole family, and we have some picky eaters over here. I love finding new ways to cook Brussels Sprouts, and this is a new fave!