This Brussels Sprout Casserole is the perfect addition to your holiday table! Stir fried Brussels get tossed in a cheese sauce then topped with bacon, more cheese and a crispy Panko topping! Even Brussel sprout hater will love this recipe!
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Easy Brussels Sprout Casserole
Where are my Brussels sprout lovers at?! I personally cannot get enough of them! Unfortunately, Brussels sprouts are not everyone’s favorite. But I am totally team Brussels. I think that they can be a delicious veggie when cooked correctly! They are great roasted, sautéed, shredded or even in the crockpot. However this version might be my favorite yet. How can you go wrong with bacon, cheese and a crispy Panko topping.
Here’s what you’ll need:
- Brussels Sprouts- The star of the show! Slice your Brussels sprouts in half for this recipe. If you don’t have or like Brussels sprouts sautéed broccoli or cauliflower can be used in it’s place.
- Bacon- We save the bacon grease and stir fry the Brussels in the it. It adds so much flavor! After the bacon is cooked it gets crumbled then sprinkled on top of the casserole before baking.
- Heavy Cream & Milk- Along with sharp cheddar cheese make a rich creamy sauce for the Brussels sprouts.
- Dijon Mustard- Dijon adds a bit of tang and spice to round out the flavors.
- Paprika- Paprika is also good for a little spice and smokey flavors.
- Sharp Cheddar Cheese- For best results, use freshly shredded sharp cheddar cheese. The pre shredded cheddar cheese has additives which will cause your cheese sauce to clump together and not be smooth.
- For the Panko Topping: Panko Breadcrumbs, Butter, Garlic Powder, Onion Powder, Paprika, Salt & Pepper.
How to Make this Brussels Sprout Casserole
- Crisp the Bacon: First, preheat the oven to 400 F. In a large sauté pan, cook the bacon until crispy. Once crispy, set aside on a plate lined with paper towels. Let the bacon cook and then chop it into bite sized pieces.
- Cook the Brussels Sprouts: Add the Brussels sprouts to the pan and cook them in the bacon grease for about 6-8 minutes until they are tender and golden brown. Add the garlic and cook for another minute. Then, transfer the sprouts to a 9×13 casserole dish and set aside.
- Make the Cheese Sauce: In the same pan, pour in the heavy cream, milk, dijon and paprika. Let simmer for 2-3 minutes, making sure to scrape the bottom bits off of the bottom of the pan. Turn off the heat and stir in 1 cup of shredded cheddar cheese.
- Assemble: Pour the cheese sauce over the Brussels sprouts. Mix the ingredients for the panko topping together in a separate bowl. Top the casserole with the chopped bacon, the panko topping, and some extra shredded cheese.
- Bake: Bake for about 15 minutes or until golden brown and heated through.
Tips for the Best Casserole
- If you are vegetarian, you can skip the bacon all together and this would still be a dreamy, creamy Brussels sprout casserole! When cooking the Brussels sprouts, substitute your favorite cooking oil for the bacon grease.
- Sneak in some extra veggies! You can add some more veggies for variation and more nutrition like carrots, kale, or broccoli.
- Switch up your cheeses. You can use sharp white cheddar or Gruyére cheeses if you are feeling fancy!
How to Store this Brussels Sprout Casserole
- To Store: Store your left over Brussels sprouts casserole in an airtight container in the fridge for up to 3 days.
- To Freeze: Put your cooled casserole in an airtight, freezer-safe container or plastic bag for up to 3 months. To reheat from frozen, simply defrost overnight in the refrigerator and allow it to come to room temperature while the oven preheats. Bake as directed.
- To Reheat: Pop in a warm oven at around 350 F, or in the microwave until heated through.
Frequently Asked Questions
Can I make this Casserole Ahead of Time?
Absolutely! You can follow the instructions in this recipe up until baking. Place foil over the casserole dish and pop it in the fridge until you are ready to bake it.
What Should I serve this casserole with?
This casserole would go great with the holiday classics like roast turkey or smoked ham. It would also be great for a weeknight dinner along side some roasted or baked chicken!
More Easy Recipes to Try
- Sweet Potato Casserole
- Tater Tot Breakfast Casserole
- Crispy Brussels Sprouts
- Roasted Asparagus with Garlic Breadcrumbs
- Easy Sausage Stuffing
Brussels Sprout Casserole
- Preheat oven to 400 degrees.Heat a large skillet over medium heat. Add in bacon and cook until golden brown and crispy, about 8 minutes.Remove the bacon from skillet and transfer to a paper towel lined plate. When the bacon is cool enough to handle chop into bite size pieces.
- Add Brussels sprouts to the bacon grease and saute for 6-8 minutes or until they are tender and golden brown on the outside.Add in garlic and cook for an additional minute. Transfer Brussels sprouts to a 9 x 13 casserole dish and set aside.
- To the same pan stir in heavy cream, milk, dijon and paprika. Simmer for 2-3 making sure to scrape the bottom bits off the bottom of the pan.Remove the sauce from the heat and stir in 1 cup cheddar cheese.
- Pour the cheese sauce over the Brussels sprouts.
- Top with the crumbled bacon, 1/2 cup cheddar cheese and crispy Panko topping.
- Bake for 15 minutes or until golden brown and warmed through.
- Melt butter in a small skillet over medium high heat.Add in breadcrumbs and spices and cook until golden brown 2-3 minutes, stirring frequently.