This Brussels Sprouts and Bacon Casserole is loaded with crumbled bacon and smothered in a luscious cheese sauce. It's the perfect holiday side dish!

On big foodie holidays like Thanksgiving or Christmas, you're bound to find several casseroles on the table.

Common holiday casserole choices include dishes like green bean casserole, sweet potato casserole, and corn casserole.

Brussels sprouts casserole is far less common, but, in my humble opinion, it should grace every single holiday table from New York to Los Angeles. This brussels sprouts casserole is just that good!

This brussels casserole is not just any old brussels casserole. This brussels casserole is brussels and bacon casserole.

Yep, there is loads of crisp crumbly bacon mixed into this divine casserole. Brussels sprouts and bacon are like peas and carrots. They just go together so beautifully!

Because this is a casserole, it is got to be cheesy. There's no skimping on the smooth cheesy sauce in this recipe. I hope you love every cheesy, bacony, decadent bite!

HOW TO MAKE BRUSSELS SPROUTS CASSEROLE

Brussels sprouts casserole is a delicious vegetable side dish that anyone can make! You start by sauteing fresh brussels sprouts, onion, and garlic in bacon grease. The brussels sprouts are mixed with crumbled bacon and covered in a gruyère and parmesan cheese sauce before being topped with more shredded cheese and more crumbled bacon. The casserole is baked in the oven until golden and bubbly. See below for detailed recipe instructions.

WHAT KIND OF CHEESE GOES BEST WITh BRUSSELS SPROUTS?

The bold flavor of brussels sprouts pairs well with a bold cheese. I like to use sharp, flavorful cheese like gruyère, parmesan, or sharp cheddar cheese in brussels sprouts recipes.

ARE BRUSSELS SPROUTS BABY CABBAGES?

While brussels sprouts look like baby cabbages, they in fact are not baby cabbages. Brussels sprouts and cabbage are in the same cruciferous family, though. Consider them cousins! They grow differently, with brussels sprouts growing on a stalk and cabbage growing directly from the ground.

ARE BRUSSELS SPROUTS FROM BRUSSELS?

Yes! Brussels sprouts get their unique named from Brussels, the capital of Belgium. Brussels sprouts are traced to being a popular vegetable choice in the city of Brussels sometime around the 16th century.

DO BRUSSELS SPROUTS GIVE YOU GAS?

Yep, brussels sprouts along with other cruciferous vegetables like broccoli, cabbage, and cauliflower are known to give a person excess gas. If you indulge, just know you might be a little gassy later!

CAN I MAKE BRUSSELS SPROUTS CASSEROLE IN ADVANCE?

Sure, you can totally make brussels sprouts casserole ahead of time. You can prepare the casserole the day before right up to the baking step. Cover and refrigerate until the next day. Remove from the refrigerator at least half an hour before baking, then bake as directed.

HOW MANY BRUSSELS SPROUTS ARE IN A POUND?

One pound of brussels sprouts equals around 24 sprouts. Two pounds might seem like a lot to start with, but once the sprouts are trimmed, they aren't quite as bulky.

MORE BRUSSELS SPROUTS RECIPES

Looking for more recipes that feature brussels sprouts? Look no further! Here are a few popular recipes from the archives:

• Roasted Brussels Sprouts and Red Potatoes
• Roasted Parmesan Brussels Sprouts
• Grilled Brussels Sprouts
• Grilled Chicken and Crispy Brussels Sprouts Harvest Salad

If you try this recipe, I'd love to know what you think in the comments below. Enjoy!

6 servings

Brussels Sprouts and Bacon Casserole

This Brussels Sprouts and Bacon Casserole is loaded with crumbled bacon and smothered in a luscious cheese sauce. It's the perfect holiday side dish!

  prep time: 35 MINcook time: 25 MINtotal time: 60 MIN 

INGREDIENTS

2 lbs. brussels sprouts
9 slices bacon
1/2 cup onion, diced
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, minced
3 tablespoons butter
3 tablespoons flour
1 cup heavy cream
1 cup milk
1 1/2 cups gruyère cheese, shredded
1/2 cup parmesan cheese, grated

INSTRUCTIONS

1. Preheat your oven to 375 degrees F. Grease a 2-quart baking dish.

2. Trim the ends off of the brussels sprouts and remove the tough outer leaves. Cut each sprout in half.

3. In a large skillet, cook the bacon over medium-high heat until browned and crisped. Remove the bacon from the skillet to a paper towel-lined plate.

4. Add the brussels sprouts to the skillet with the bacon grease, season with the salt and pepper, and cook for 5 minutes, stirring occasionally, until the sprouts begin to brown. Add the onions and garlic to the skillet and cook for an additional 2 minutes.

5. Transfer the brussels sprouts mixture to the greased baking dish. Crumble the bacon and top the brussels sprouts with half of it. Set aside the remaining bacon for topping.

6. Return the skillet to the heat and add the butter to the skillet. Add the flour to the skillet and whisk until fully incorporated.

7. Pour the heavy cream and milk into the pan, whisking constantly until the mixture comes to a boil. Boil for 1 minute, or until thickened. Remove from the heat and stir in the 1 cup of the gruyère cheese and the parmesan cheese. Season with salt and pepper, to taste.

8. Pour the cheese sauce over the brussels sprouts and gently stir to coat the sprouts with the sauce. Top the casserole with the remaining shredded gruyère cheese and bacon.

8. Bake in the preheated oven for 30 minutes. Let sit for at least 5 minutes before serving.

NOTES

Author: Becky

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