Brussel Sprout Casserole

5 from 2 votes

This brussel sprout casserole has bright green brussels, baked in a creamy sauce, and topped with bacon and cheese.

Prep Time10

Cook Time32

Total Time42

Course: Side Dish

Cuisine: American

Servings:

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.

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.