If you are craving a cozy, flavorful dish that brings together the best textures and tastes of fall, the Brussels Sprout Casserole with Bacon and Gruyere Recipe is your new go-to comfort food. This casserole is an irresistible combination of tender Brussels sprouts, smoky crispy bacon, and creamy melted Gruyere cheese, all topped with a crunchy, buttery cracker crust. It’s the perfect way to elevate a humble vegetable into a show-stopping side or even a main event for a family meal. The warmth, savoriness, and delightful contrast make this casserole a festive and crowd-pleasing dish you’ll want to share again and again.
Ingredients You’ll Need
This recipe calls for simple, everyday ingredients, but each one plays a crucial role in building layers of flavor, texture, and color. From the nutty Gruyere to the salty bacon and the fresh brightness of Brussels sprouts, these essentials come together beautifully to create something truly special.
- Brussels sprouts (2 pounds): Fresh and halved, these are the hearty vegetable base that brings a slight crunch and earthiness.
- Olive oil (1 tablespoon): For sautéing the sprouts just right to get that perfect tender-crisp bite.
- Bacon (6 slices, chopped): Adds irresistible smoky, crispy bits that elevate every spoonful.
- All-purpose flour (2 tablespoons): Used to thicken the luscious cheese sauce that coats the sprouts.
- Whole milk (1¾ cups): Creates a creamy, dreamy sauce when combined with cheese and flour.
- Gruyere cheese (1½ cups, shredded): The star cheese with a rich, buttery flavor and excellent melting quality.
- Onion powder (½ teaspoon): Adds subtle savory depth without overpowering the dish.
- Salt and black pepper (¼ teaspoon each): Season perfectly to enhance all the flavors.
- Ritz Crackers (10, crushed): Provides a buttery, crunchy topping that’s pure comfort.
- Parmesan cheese (¼ cup, shredded): Sprinkled on top for an extra cheesy crisp finish.
- Salted butter (1 tablespoon, melted): Binds the cracker topping and adds richness and shine.
How to Make Brussels Sprout Casserole with Bacon and Gruyere Recipe
Step 1: Prepare and Sauté the Brussels Sprouts
Start by rinsing the Brussels sprouts and trimming off any wilted leaves. Depending on their size, halve or quarter them so they cook evenly. Heat olive oil in a large skillet over medium-high heat, then toss in the sprouts. Cook for 5 to 6 minutes, stirring occasionally, until they are tender-crisp with a lovely golden brown color on some edges. This step unlocks the sprouts’ natural sweetness and adds a slight caramelized flavor that makes all the difference.
Step 2: Crisp the Bacon
Using the same skillet, add your chopped bacon and cook over medium-high heat until the pieces are nice and crispy. The rendered bacon fat left in the pan is your secret weapon for the sauce—it’s packed with savory goodness. Setting the crisp bacon aside on a plate keeps it ready for mixing in later.
Step 3: Make the Gruyere Cheese Sauce
Reduce the heat to medium, then stir flour into the reserved bacon grease. Cook for 2 to 3 minutes to remove the raw flour taste. Gradually whisk in the milk in small amounts, ensuring the mixture stays smooth and thickens perfectly. Remove the pan from heat and stir in shredded Gruyere cheese, onion powder, salt, and black pepper. The cheese will melt into a creamy, flavorful sauce that pairs beautifully with the sprouts and bacon.
Step 4: Combine and Assemble the Casserole
Pour the cheese sauce over the sautéed Brussels sprouts. Add the cooked bacon back in and stir gently to combine everything evenly. This mixture gets spooned into a baking dish where all the flavors will meld together during the next step.
Step 5: Prepare the Crunchy Topping and Bake
For the topping, mix crushed Ritz crackers with shredded Parmesan cheese and melted salted butter. The butter binds everything while adding richness and helping it brown beautifully. Sprinkle this mixture evenly over the casserole. Bake uncovered in a 375°F oven for 20 to 25 minutes until the topping is golden brown, bubbly, and inviting.
How to Serve Brussels Sprout Casserole with Bacon and Gruyere Recipe
Garnishes
A simple garnish of finely chopped fresh parsley or chives adds a burst of fresh green color that contrasts wonderfully with the rich casserole. A light sprinkle of extra Parmesan cheese right before serving gives a cheesy finish that’s hard to resist and elevates the presentation.
Side Dishes
This Brussels Sprout Casserole with Bacon and Gruyere Recipe is hearty enough to be the star, but pairing it with roasted chicken, glazed ham, or even a vibrant beet salad rounds out the meal beautifully. Garlic mashed potatoes or a crusty bread also make excellent companions, soaking up any delicious cheese sauce left on your plate.
Creative Ways to Present
Turn this casserole into an elegant appetizer by serving it in individual ramekins topped with a sprig of thyme. Alternatively, spoon it into hollowed-out mini bell peppers or pastry shells for festive party bites. This recipe’s versatility means you can adapt it easily from a comforting weeknight dinner to a show-stopping holiday dish.
Make Ahead and Storage
Storing Leftovers
Store any leftover Brussels Sprout Casserole with Bacon and Gruyere Recipe in an airtight container in the refrigerator. It will keep well for up to 3 days without losing its creamy texture or flavor, making it a perfect next-day meal to look forward to.
Freezing
You can freeze this casserole before baking in a tightly covered dish or freezer-safe container. It will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before baking as directed.
Reheating
To reheat, cover the casserole with foil to prevent the topping from burning and warm it in a 350°F oven for 15 to 20 minutes until heated through. For extra crispiness, remove the foil during the last 5 minutes of reheating.
FAQs
Can I use frozen Brussels sprouts for this casserole?
While fresh Brussels sprouts give the best flavor and texture, you can use frozen if necessary. Just be sure to thaw and drain them well to avoid excess moisture, which can make the casserole soggy.
What can I substitute for Gruyere cheese?
If Gruyere is hard to find, sharp cheddar is a great alternative. It melts well and provides a nice tangy flavor, though the casserole will have a slightly different character.
Is there a vegetarian option for this recipe?
Absolutely! Skip the bacon and add sautéed mushrooms or smoked paprika for a smoky note. You can also increase the cheese or add toasted nuts for extra richness and texture.
How do I make the topping extra crunchy?
Make sure the butter in the topping is evenly mixed with the crackers and Parmesan, and bake uncovered so the crunch can develop. For extra crispness, you can broil the topping for a minute or two after baking, but watch it closely to prevent burning.
Can I prepare this casserole ahead of time?
Yes! Assemble everything except the topping, cover tightly, and refrigerate for up to 24 hours. Add the cracker topping just before baking for best results.
Final Thoughts
There’s something truly magical about the Brussels Sprout Casserole with Bacon and Gruyere Recipe that turns simple ingredients into a comforting, delicious celebration of flavors and textures. Whether you’re cooking for a holiday feast or a cozy weeknight, this dish invites everyone to dig in and savor the creamy, crispy, smoky goodness. Try it soon—you might just find your new favorite way to love Brussels sprouts.
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Brussels Sprout Casserole with Bacon and Gruyere Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Brussels Sprout Casserole is a comforting, cheesy side dish featuring tender-crisp Brussels sprouts sautéed with bacon and smothered in a creamy Gruyere cheese sauce. Topped with a buttery, crunchy Ritz cracker and Parmesan crust, it’s baked to golden perfection – a perfect holiday or weeknight treat for 8 servings.
Ingredients
Vegetables
- 2 pounds Brussels sprouts (halved lengthwise, quartered if large)
For the Casserole
- 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: Preheat your oven to 375°F (190°C) to get ready for baking the casserole.
- Prepare Brussels Sprouts: Rinse Brussels sprouts thoroughly and remove any wilted outer leaves. Halve lengthwise, or quarter if they are large, to ensure even cooking.
- Sauté Brussels Sprouts: Heat olive oil in a skillet over medium-high heat. Add the prepared Brussels sprouts and sauté for 5 to 6 minutes until they become tender-crisp and start to brown slightly. Transfer them to a 2-quart baking dish.
- Cook Bacon: In the same skillet, add chopped bacon and cook over medium-high heat until it is crisp. Remove bacon with a slotted spoon onto a plate, leaving 2 tablespoons of bacon grease in the skillet.
- Make Roux: Reduce heat to medium and stir the flour into the bacon grease. Cook for 2 to 3 minutes, stirring constantly to form a roux, which will thicken the sauce.
- Add Milk: Gradually whisk in the whole milk, adding a little at a time and whisking continuously until the mixture becomes smooth and creamy.
- Add Cheese and Seasonings: Remove the skillet from heat and whisk in shredded Gruyere cheese, onion powder, salt, and black pepper. Pour this cheesy sauce over the sautéed Brussels sprouts in the baking dish, then sprinkle the crispy bacon on top and stir gently to combine all ingredients.
- Prepare Topping: In a small bowl, mix crushed Ritz crackers with Parmesan cheese and melted butter. Evenly spread this mixture over the casserole to create a crunchy topping.
- Bake: Place the casserole uncovered in the oven and bake for 20 to 25 minutes until the topping is golden brown and bubbly.
Notes
- You can substitute sharp cheddar for Gruyere cheese if preferred.
- For a vegetarian version, omit the bacon and use olive oil or vegan butter in place of bacon grease.
- This casserole is excellent reheated and makes great leftovers.
- Make sure to not overcook Brussels sprouts during sautéing; they should remain slightly crisp.
- Adjust salt and pepper to your taste, especially if using different cheese varieties.
