If you’re on the hunt for a deliciously comforting dish that elevates a humble vegetable into a star, this Brussels Sprout Casserole Recipe is your new best friend in the kitchen. Creamy, cheesy, and bursting with savory layers from crispy bacon and caramelized onions, this casserole transforms Brussels sprouts into an unforgettable side dish that’s perfect for holiday dinners or cozy weeknight meals. You’ll love how each bite delivers a perfect balance of textures and flavors, proving once and for all that Brussels sprouts can be irresistibly delicious.
Ingredients You’ll Need
The beauty of this recipe lies in its simple yet essential ingredients, each playing a key role in building a rich and satisfying dish. From the freshness of the Brussels sprouts to the sharpness of the cheddar, every component adds depth, texture, or that vibrant pop of color.
- 1 1/2 pounds Brussels sprouts (trimmed and halved): Fresh and tender, they roast beautifully to bring out natural sweetness.
- 1 tablespoon olive oil: Helps to coat and crisp the Brussels sprouts while roasting.
- Salt and black pepper to taste: Essential seasonings that enhance every flavor in the dish.
- 4 slices bacon (chopped): Adds irresistible smokiness and a crispy texture.
- 1 small yellow onion (diced): Caramelizes to add subtle sweetness and depth.
- 2 cloves garlic (minced): Brings aromatic warmth and richness.
- 1 cup heavy cream: Creates a luxuriously creamy base for the casserole.
- 1/2 cup sour cream: Adds tanginess that balances the richness perfectly.
- 1 teaspoon Dijon mustard: Gives a hint of sharpness that lifts the flavors beautifully.
- 1 1/2 cups shredded sharp cheddar cheese (divided): Sharp and melty, it’s the cheesy glue that holds it all together.
- 1/2 cup grated Parmesan cheese: Adds nutty complexity and a golden crust.
- 1/4 teaspoon crushed red pepper flakes (optional): For a subtle kick of heat that wakes up the taste buds.
How to Make Brussels Sprout Casserole Recipe
Step 1: Roast the Brussels sprouts
Start by preheating your oven to 375°F. Toss the halved Brussels sprouts with olive oil, salt, and pepper, ensuring each piece is evenly coated. Spread them out on a baking sheet in a single layer—this helps them roast to a lovely golden-brown and develop tender edges full of flavor, which takes about 15 to 20 minutes.
Step 2: Cook the bacon and sauté the aromatics
While the sprouts roast, crisp up the chopped bacon in a large skillet over medium heat. Once perfectly crispy, remove the bacon and leave about a tablespoon of the bacon drippings behind to cook your onion. Sauté the diced onion for 3 to 4 minutes until it softens and becomes slightly caramelized, then add the minced garlic and cook for another minute to release its fragrant aroma.
Step 3: Make the creamy cheese sauce
Reduce the heat to low, and stir in the heavy cream, sour cream, and Dijon mustard directly into the skillet with the onions and garlic. Then, add 1 cup of sharp cheddar cheese and the Parmesan cheese, stirring continuously until everything melds into a smooth, velvety sauce. If you’re a fan of a little heat, toss in the crushed red pepper flakes to brighten the dish.
Step 4: Combine and bake the casserole
Once the sauce is ready, fold in the roasted Brussels sprouts and crispy bacon. Transfer the mixture to a greased 9×13-inch baking dish, spreading it evenly. Finish by sprinkling the remaining 1/2 cup of shredded cheddar cheese on top, which will melt into a bubbly and golden crust. Bake for 15 to 20 minutes and let the kitchen fill with irresistible aromas before serving.
How to Serve Brussels Sprout Casserole Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives brings a burst of color and a fresh finish to this hearty casserole. If you like, a handful of toasted breadcrumbs can add a delightful crunch on top, contrasting beautifully with the creamy interior.
Side Dishes
This Brussels Sprout Casserole Recipe pairs wonderfully with roasted meats like turkey or ham, making it a perfect holiday side dish. For a lighter meal, serve alongside a crisp green salad dressed with citrus vinaigrette to balance the richness.
Creative Ways to Present
For a fun twist, try serving this casserole in individual ramekins or mini cast iron skillets—perfect for inviting presentations at dinner parties. You could also layer the casserole with thinly sliced potatoes for extra heartiness and a unique visual appeal.
Make Ahead and Storage
Storing Leftovers
Leftover Brussels Sprout Casserole Recipe can be stored in an airtight container in the refrigerator for up to 3 days. It maintains its creamy texture and flavors beautifully, making for easy lunches or quick dinners.
Freezing
If you want to prepare this dish in advance, feel free to freeze the casserole before baking. Wrap it tightly in foil and plastic wrap, then freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before baking as usual.
Reheating
Reheat leftovers in the oven at 350°F for 15 to 20 minutes until warmed through and bubbly. Microwaving works in a pinch, but the oven method helps restore that delicious crisp topping.
FAQs
Can I make this Brussels Sprout Casserole Recipe vegetarian?
Absolutely! Simply omit the bacon and sauté the onions in butter or olive oil instead. To add a bit of texture, sprinkle breadcrumbs on top before baking for a delightful crunch.
Are Brussels sprouts healthy?
Yes, Brussels sprouts are packed with vitamins, fiber, and antioxidants. This casserole blends their nutrition with indulgent ingredients, making it a well-balanced comfort dish.
What can I use instead of heavy cream?
You can substitute heavy cream with full-fat coconut milk or a mixture of milk and cream cheese for a slightly lighter but still creamy texture.
Is this dish gluten-free?
It is naturally gluten-free if you check the labels on your sour cream and Dijon mustard to confirm they don’t contain any hidden gluten ingredients.
Can I add other vegetables?
Feel free to customize by adding mushrooms, caramelized carrots, or even cooked pearl onions. Just be mindful of the moisture each vegetable brings to maintain the creamy consistency.
Final Thoughts
Trust me when I say this Brussels Sprout Casserole Recipe will quickly become a beloved staple on your table. It’s the ultimate way to enjoy Brussels sprouts with a luscious, cheesy twist that delights everyone at the dinner table. Whether it’s a holiday feast or simply a dinner that calls for a comforting side, this recipe never disappoints—grab the ingredients and enjoy the magic!
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Brussels Sprout Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Brussels Sprout Casserole is a comforting and cheesy side dish perfect for holidays or any dinner. Roasted Brussels sprouts are combined with crispy bacon, caramelized onions, and a creamy, tangy cheese sauce featuring sharp cheddar and Parmesan. Baked until bubbly and golden, this casserole is both satisfying and flavorful.
Ingredients
Vegetables
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 1 small yellow onion, diced
- 2 cloves garlic, minced
Other Ingredients
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 4 slices bacon, chopped
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 teaspoon Dijon mustard
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat and Roast Brussels Sprouts: Preheat your oven to 375°F. Toss the halved Brussels sprouts with olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast them for 15–20 minutes until they are slightly golden and tender, developing a rich roasted flavor and texture.
- Cook Bacon and Sauté Aromatics: While roasting, heat a large skillet over medium heat and cook the chopped bacon until crisp. Remove the bacon and set it aside, leaving about 1 tablespoon of the bacon drippings in the pan. Add the diced onion to the skillet and sauté in the drippings for 3–4 minutes until softened. Then add the minced garlic and cook for an additional minute until fragrant.
- Prepare Cheese Sauce: Reduce the skillet heat to low. Stir in the heavy cream, sour cream, Dijon mustard, 1 cup of shredded cheddar cheese, grated Parmesan cheese, and crushed red pepper flakes if using. Continue stirring gently until the cheese melts and the sauce becomes smooth and creamy.
- Combine Ingredients: Add the roasted Brussels sprouts and cooked bacon to the skillet with the cheese sauce. Stir well to combine all ingredients evenly, ensuring the sprouts are well coated with the creamy mixture.
- Assemble and Bake: Transfer the mixture into a greased 9×13-inch baking dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top. Bake the casserole for 15–20 minutes until the cheese topping is bubbly and golden brown.
- Serve Warm: Remove from the oven and let it cool slightly before serving. Enjoy this rich, cheesy Brussels sprout casserole warm as a delicious side dish.
Notes
- This casserole can be made ahead of time and reheated before serving for convenience.
- For a vegetarian version, omit the bacon and sauté onions in butter or olive oil instead.
- Add breadcrumbs on top before baking to add extra crunch to the casserole.
