This brussel sprout casserole is so rich and delicious, it might just steal the spotlight from your main dish.
With crunchy bacon and loads of sharp cheddar cheese baked in a creamy sauce, this brussels sprout casserole is comfort food at its best.
This Brussel Sprout Casserole Will Make You ‘Sprout’ for Joy Because…
- Its a comforting dish perfect for special occasions, yet is so easy to make it works as a weekday side.
- The indulgent creamy sauce, made with cheddar cheese and cream, is extra rich and flavorful.
- Simple ingredients like brussels, crispy bacon, and melty cheese create a combination that is hard to resist.
- Make ahead convenient, and leftover friendly, this brussels sprouts casserole has it all.
Ingredients
Brussels Sprouts: Choose deep green, firm sprouts and remove any wilted outer leaves. Cut larger brussels into halves, or quarters, so everything cooks evenly.
Bacon: Cook your favorite brand of savory bacon to a crisp finish for best results.
Cheese Sauce: Using heavy cream, cheddar cheese, garlic and mustard powder, then season to taste with salt and pepper, create a sauce that everyone will rave over.
Variations
Bacon not available? Try diced ham or slices of summer sausage. Or keep it vegetarian by omitting the bacon and fry brussels sprouts in oil, butter, or ghee.
While heavy cream is recommended, half-and-half can be used but will produce a thinner sauce. Experiment with ingredients that suit your menu or tastes. Try different types of cheese like Swiss, mozzarella, parmesan or gruyere cheese. A herb or a spicy southwest seasoning could work depending on the cheese pairing.
You can add keto-friendly veggies like sliced mushrooms, sundried tomatoes, or bell peppers for a bit more color or to stretch the casserole a bit further.
There are so many variations for the topping. You can make ‘au gratin’ topping by mixing keto breadcrumbs with the remaining cheddar cheese in Step 7. Add some sliced almonds to the top for a little crunch, and dust sprinkle with some shredded parmesan cheese.
How To Make Brussel Sprout Casserole
- Prepare Brussels sprouts (recipe below).
- Cook bacon until crisp and then crumble.
- Fry Brussels and transfer to a casserole dish.
- Add cream and seasonings and cook. Stir in cheese and seasonings.
- Pour cheese sauce over Brussels sprouts and top with bacon bits. Bake.
Tips For Srout-cess!
- Fry Brussels sprouts until just tender and browned because they will continue to cook in the oven.
- Most pre-shredded cheeses are packaged with anti-caking additives that prevent the best melt, so choose cheese by the block and grate it for a smoother sauce.
- Pop the finished casserole under the broiler for a minute or two to get a crispier topping if you like.
- Save and refrigerate that extra bacon grease to use in place of oil for other recipes. It’s great to use for sauteing meat or vegetables to add a smoky depth of flavor.
Serving and Storing Sprouts
This casserole really is a decadent choice for your holiday table along with either ham or turkey. But it’s so delicious, you will want to make it on repeat all year long.
Keep leftover Brussel sprouts casserole in a covered container in the refrigerator for up to 5 days. Reheat on the stovetop or pop it in the microwave.
You can freeze leftovers but it may separate when thawed due to the dairy. Whisk in a little more cream before reheating to help the sauce come together again. Freeze for up to 4 weeks in a freezer safe bag or sealed container.
More Brussel Recipes
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Brussel Sprout Casserole
Equipment
Ingredients
- 2 pounds Brussels sprouts
- 4 slices bacon chopped
- ¾ cup heavy cream
- ¼ teaspoon garlic powder
- ½ teaspoon mustard powder
- salt & pepper to taste
- 1 ½ cups shredded sharp cheddar cheese divided
Instructions
- Preheat oven to 375℉.
- Wash Brussels sprouts well. Cut in halves (or quarters if they are large), removing any wilted outer leaves.
- Heat bacon in a large 12" skillet over medium-high heat, cooking until crisp. Remove bacon to a paper towel-lined plate, reserving 1 tablespoon of bacon grease in the pan.
- Add Brussels sprouts to the pan and cook for 5-6 minutes, stirring occasionally, until tender-crisp. Transfer to a 2QT casserole dish.
- To the same skillet, add cream, garlic powder, and mustard powder and bring to a boil. Reduce to medium heat and let simmer for 2 minutes or until slightly thickened.
- Whisk in 1 cup of cheddar cheese, stirring until melted. Season with salt and pepper to taste. Pour over Brussels sprouts.
- Top with bacon bits and remaining cheddar cheese. Bake for 20-25 minutes or until browned and bubbly.
Notes
- Leftovers will keep in an airtight container in the refrigerator for 5 days.
- Freeze in a zippered bag or airtight container for 4 weeks. Dairy often separates when reheating from frozen, so whisk in a bit of cream to help it come together again.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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