This Brussels Sprout Casserole is a cozy and comforting side dish that fits right in on the holiday table. It bakes up golden and bubbly with plenty of flavor, and it’s the perfect make-ahead dish when oven space is tight.
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Holly’s Recipe Highlights
- Flavor: Savory bacon and lightly browned sprouts add layers of flavor, perfectly complemented by a cheesy, creamy sauce.
- Budget Tip: Sharp cheddar can replace Gruyere for a more budget-friendly (but still delicious!) option.
- Serving Suggestions: Whether you’re a Brussels sprouts lover or hater, this casserole is a must-have holiday side. Serve it alongside roast chicken or prime rib.
Choosing the Best Ingredients
- Brussels Sprouts: Halve or quarter them for even cooking, making sure the pieces are about the same size. Frozen sprouts work, but make sure they are thawed first.
- Bacon: Regular bacon adds the most flavor. If using turkey bacon or a leaner style, add a bit of butter in place of the reserved bacon drippings.
- Cheese: Gruyère melts well, but you can use sharp or white cheddar, fontina, or smoked Gouda instead. Shred it fresh from the block for a smoother sauce.
- Topping: Ritz crackers give that perfect buttery crunch. Swap them for Panko or seasoned bread crumbs in a pinch.
- Favorite Variations: Add a spoonful of Dijon mustard for tang, fresh thyme or rosemary for a herby holiday aroma, or a pinch of red pepper flakes for a little heat.
How This Casserole Comes Together
- In a large skillet, brown the Brussels sprouts and cook the bacon.
- Make a cheese sauce with the bacon drippings (full recipe below).
- Combine in a baking dish, add the cracker topping, and bake until hot and bubbling.
Storing Leftovers
Store leftovers in an airtight container for up to 4 days. Reheat uncovered in the oven at 350°F until heated through, or warm individual portions in the microwave.
Freezing is not recommended before baking, but leftovers freeze for up to 1 month; thaw overnight and reheat uncovered in the oven until bubbly.
Christmas Dinner Favorites
Did you make this Brussels Sprouts Casserole? Leave a rating and comment below.
Equipment
Ingredients
- 2 pounds Brussels sprouts halved lengthwise, quartered if large
- 1 tablespoon olive oil
- 6 slices bacon chopped
- 2 tablespoons all-purpose flour
- 1¾ cups whole milk
- 1½ cups shredded gruyere cheese or sharp cheddar
- ½ teaspoon onion powder
- ¼ teaspoon salt more to taste
- ¼ teaspoon black pepper
topping
- 10 Ritz Crackers crushed
- ¼ cup shredded Parmesan cheese
- 1 tablespoon salted butter melted
Instructions
- Preheat oven to 375°F.
- Rinse brussels sprouts and remove any wilted outer leaves. Cut them in half (or quarters if they are large).
- Heat olive oil in a skillet over medium-high heat. Add Brussels sprouts and cook for 5 to 6 minutes or until tender-crisp and slightly browned. Pour into a 2-quart dish.
- In the same skillet, add bacon and cook over medium-high heat until crisp. Set bacon aside on a plate, reserving 2 tablespoons of the grease in the skillet.
- Reduce heat to medium and stir in flour. Cook for 2-3 minutes.
- Add milk, a small amount at a time, whisking until smooth after each addition.
- Remove from the heat and whisk in gruyere cheese, onion powder, salt, and pepper to taste. Pour over Brussels sprouts. Top with cooked bacon and stir to combine.
- In a small bowl, combine crushed crackers, Parmesan, and melted butter. Spread over the casserole.
- Bake uncovered for 20 to 25 minutes or until browned and bubbly.
Notes
- Frozen Brussels sprouts can be used; thaw and heat first.
- For the best sauce, shred your own cheeses. Packaged cheeses don’t always melt smoothly.
- Prepare ahead and refrigerate for up to 2 days before baking. Remove from the fridge and let rest on the counter while the oven preheats. If the casserole is cold from the fridge, you may need to add 5 minutes of extra baking time.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Side Dish
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Very happy to be the first to review this fabulous dish. First, fresh brussels sprouts were poor this year so I was looking for a way to use frozen. (fresh organic, blanched only before freezing) There was no time to try this out, there were no reviews, I would be taking a leap of faith. I doubled the amount and followed the recipe to the letter. I also prepared it the day before to bake on Christmas day. The yums around the table said it all. Even the people who swore they hated brussels sprouts loved this casserole. Thank you.
I’m so glad everyone loved it and you were able to use frozen Brussels. Thank you for leaving a review Janice, it means a lot.
Can this be frozen?
Freezing is not recommended before baking, but leftovers freeze for up to 1 month; thaw overnight and reheat uncovered in the oven until bubbly.