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
Scale
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.
