This Cheesy Brussels Sprouts Casserole is rich and full of flavor. Sauteed Brussels Sprouts are baked with butter, bacon, tons of cheese and topped with Bread Crumbs. We love this as a Thanksgiving Side Dish, but it’s so delicious you can use it for any occasion!
I’m talking to you, all you Brussels Sprouts skeptics out there! If prepared in the right way, Brussels Sprouts can be an absolutely delicious vegetable side dish! And this Brussels Sprouts Casserole is just what I’m talking about!
On this website, we’ve made Roasted Brussels Sprouts and Sweet Potatoes (one of my favorites!), Smashed Brussels Sprouts (a great side dish OR appetizer!) and Bacon Wrapped Brussels Sprouts (because we like to wrap everything in bacon!). A lot of people don’t know this, but Brussels Sprouts are even tasty raw in a salad!
Cheesy Brussels Sprouts Casserole
I almost called this recipe Brussels Sprouts Au Gratin, because that is basically what it is. I saute the Brussels Sprouts in butter, add heavy cream and a ton of cheese. Mix in crispy bacon and top with Panko Bread Crumbs. Then I just throw it in the oven until it comes out in bubbly perfection!
Brussels Sprouts Au Gratin Ingredients
Ready to get started? Here is what you’ll need:
- BRUSSELS SPROUTS – Stem cut off. You’ll want to at least cut them in half, if they are large, you may want to quarter them. It’s important that you aren’t biting into a large, underdone Brussels Sprout.
- BACON – While I LOVE thick cut bacon. You’ll probably want thinner cut bacon on this recipe to get it nice and crispy before you crumble it up.
- BUTTER – Unsalted.
- GARLIC – Mince up fresh garlic and saute it with the butter. Yes please!
- HEAVY CREAM – You can substitute for a lighter dairy, such as 2% milk. But we advise to stick with the cream (and the calories) on this dish.
- GRUYERE CHEESE – Soft and a little sweet. It melts and pairs perfectly with the flavors and the bacon in this dish.
- SHARP CHEDDAR CHEESE – White or yellow, doesn’t matter.
- PANKO BREAD CRUMBS – If you don’t have Panko Bread Crumbs, you can use crumbled Ritz Crackers, Crushed Pretzels or dry stuffing mix.
- SEASONINGS – Salt, pepper and onion powder to taste. Check out the recipe card below to see the measurements we ended up using.
Can You Make This Ahead Of Time?
Yep! If you’ve got a busy day in the kitchen during the holidays, this is one you can make the day ahead and keep in the refrigerator. Just prepare it through step 6 (up until you put the breadcrumbs on top). It will be fine overnight in your fridge. Just take it out and let it sit for about 30 minutes, put the breadcrumbs on top and bake as directed.
Storage and Freezing
Store leftovers in a an airtight container in your refrigerator. You can reheat in the oven at 350 degrees until heated through. Or you can just stick them in the microwave.
You can freeze this dish. But, generally, Brussels Sprouts get a little mushy after being frozen, so this recipe probably won’t be quite as good.
A Note on Cooking the Bacon
I know, I know…… Everyone has their own “best” way to cook nice and crispy bacon. I do to. I usually bake mine in the oven on a wire rack. This gets both sides evenly crispy without even having to flip them over. It’s also an easy cleanup with aluminum foil on the baking sheet below the rack. But, for this one, I decided to cook my bacon in the skillet that I’m gonna saute the Brussels Sprouts in. This way, I can use some of the leftover bacon grease to cook into the Sprout! More bacon flavor? Yes please!
But, generally, you can cook your bacon any way you’d like.
Other Notes, Tips and Variations
- CAST IRON SKILLET?- I cooked mine in my Cast Iron Skillet but then transferred it to a baking dish. This was mostly for photography reasons. If your skillet is oven safe, go ahead and just make everything in there. Less cleanup!
- EXPERIMENT WITH CHEESE- Feel free to try out different cheeses in this recipe. Swiss, parmesan. Or even Pepper Jack to give it a little kick!
- CUT THE CALORIES- I used heavy cream in this recipe. If that makes you wince a little bit, go ahead and sub for half and half if you’d like.
I hope you enjoy this recipe for Cheesy Brussels Sprouts Casserole. If you make it, I’d love to hear how it turns out in the comments!
Cheesy Brussel Sprouts Casserole
- 32 oz of Brussels Sprouts stem cut off and cut in half
- 10 slices of Bacon
- 4 tbsp Butter
- 3 Cloves Garlic Minced
- 3/4 cup Heavy Cream
- 1/2 cup Gruyere Cheese
- 3/4 cup Sharp Cheddar Cheese white or yellow
- 1 cup Panko Bread Crumbs
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/2 tsp Onion Powder
- Preheat oven to 350 and heat a large skillet over medium heat.
- Cook Bacon in skillet until crispy. Remove onto paper towel. Once cooled, cut into small pieces.
- Remove most of the bacon grease from skillet. Add 2 Tbsp of butter. Cook Brussel Sprouts and add seasoning. About 6 minutes stirring often.
- Add Garlic and cook for an additional minute.
- Remove from heat. Add cream and both cheeses. Stir until fully melted.
- Stir in bacon, dump into small casserole dish (9X9 will work).
- Melt remaining 1 Tbsp of butter. Mix with Panko Bread Crumbs until fully mixed. Sprinkle on top of Brussel Sprouts.
- Cook for 20-25 minutes. Cheese sauce should be bubbling and topping should be golden.