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
Scale
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.
