Brussels Sprout Casserole

This Brussels Sprout Casserole is a cozy and comforting side dish that fits right in on the holiday table. It bakes up golden and bubbly with plenty of flavor, and it’s the perfect make-ahead dish when oven space is tight.

• Flavor: Savory bacon and lightly browned sprouts add layers of flavor, perfectly complemented by a cheesy, creamy sauce. 
• Budget Tip: Sharp cheddar can replace Gruyere for a more budget-friendly (but still delicious!) option.
• Serving Suggestions: Whether you’re a Brussels sprouts lover or hater, this casserole is a must-have holiday side. Serve it alongside roast chicken or prime rib.

Choosing the Best Ingredients

• Brussels Sprouts: Halve or quarter them for even cooking, making sure the pieces are about the same size. Frozen sprouts work, but make sure they are thawed first.
• Bacon: Regular bacon adds the most flavor. If using turkey bacon or a leaner style, add a bit of butter in place of the reserved bacon drippings.
• Cheese: Gruyère melts well, but you can use sharp or white cheddar, fontina, or smoked Gouda instead. Shred it fresh from the block for a smoother sauce.
• Topping: Ritz crackers give that perfect buttery crunch. Swap them for Panko or seasoned bread crumbs in a pinch.
• Favorite Variations: Add a spoonful of Dijon mustard for tang, fresh thyme or rosemary for a herby holiday aroma, or a pinch of red pepper flakes for a little heat.

How This Casserole Comes Together

1. In a large skillet, brown the Brussels sprouts and cook the bacon.
2. Make a cheese sauce with the bacon drippings (full recipe below).
3. Combine in a baking dish, add the cracker topping, and bake until hot and bubbling.

• Brown the sprouts until golden to help them keep their texture as they bake.
• Whisk in the milk gradually to keep the sauce smooth and lump-free.
• If the topping browns too fast, tent it loosely with foil while baking.
• Make this dish a day or two ahead. When it’s time to bake, let it sit on the counter while the oven preheats. Add a few extra minutes of baking time if it’s still chilled.
• Feeding a crowd? This casserole can easily be doubled. Just use a 9×13 pan and add a few minutes to the bake time.

Storing Leftovers

Store leftovers in an airtight container for up to 4 days. Reheat uncovered in the oven at 350°F until heated through, or warm individual portions in the microwave.

Freezing is not recommended before baking, but leftovers freeze for up to 1 month; thaw overnight and reheat uncovered in the oven until bubbly.

Christmas Dinner Favorites

Did you make this Brussels Sprouts Casserole? Leave a rating and comment below.

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

• Preheat oven to 375°F.

• Rinse brussels sprouts and remove any wilted outer leaves. Cut them in half (or quarters if they are large).

• Heat olive oil in a skillet over medium-high heat. Add Brussels sprouts and cook for 5 to 6 minutes or until tender-crisp and slightly browned. Pour into a 2-quart dish.

• In the same skillet, add bacon and cook over medium-high heat until crisp. Set bacon aside on a plate, reserving 2 tablespoons of the grease in the skillet.

• Reduce heat to medium and stir in flour. Cook for 2-3 minutes.

• Add milk, a small amount at a time, whisking until smooth after each addition.

• Remove from the heat and whisk in gruyere cheese, onion powder, salt, and pepper to taste. Pour over Brussels sprouts. Top with cooked bacon and stir to combine.

• In a small bowl, combine crushed crackers, Parmesan, and melted butter. Spread over the casserole.

• Bake uncovered for 20 to 25 minutes or until browned and bubbly.

• Frozen Brussels sprouts can be used; thaw and heat first.
• For the best sauce, shred your own cheeses. Packaged cheeses don’t always melt smoothly.
• Prepare ahead and refrigerate for up to 2 days before baking. Remove from the fridge and let rest on the counter while the oven preheats. If the casserole is cold from the fridge, you may need to add 5 minutes of extra baking time.

Calories: 277 | Carbohydrates: 17g | Protein: 17g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 493mg | Potassium: 583mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1247IU | Vitamin C: 96mg | Calcium: 408mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Side Dish
Cuisine American

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