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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