Introduction

This Easy Brussels Sprouts Casserole is a comforting, flavorful side dish perfect for any occasion. Tender Brussels sprouts are cooked in a creamy sauce, topped with melted cheddar, Gruyere, and crispy bacon for a deliciously cheesy finish.

A white oval dish filled with a creamy casserole showing about three layers: the bottom layer has green Brussels sprouts partially visible, the middle layer is covered with thick creamy sauce that is light beige, and the top layer is golden brown melted cheese scattered with small, dark brown crispy bacon bits. A metal spoon lifting a portion from the right side reveals the gooey texture of the sauce and cheese with the Brussels sprouts inside. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 slices bacon, cooked and crumbled (or 4 tablespoons of Real Bacon Bits)
2 tbsp butter
2 shallots, minced
2 garlic cloves, minced
2 lb Brussels sprouts, cleaned and halved
¼ tsp cayenne pepper
½ tsp mustard powder
Salt and freshly ground pepper to taste
1 cup heavy cream
½ cup sharp white cheddar, shredded
½ cup shredded Gruyere

Instructions

Step 1: Preheat the oven to 375°F (190°C). Melt the butter in a large skillet over medium heat and sauté the minced shallots and garlic for about 30 seconds until fragrant.
Step 2: Add the halved Brussels sprouts to the skillet and cook until tender, approximately 10 minutes, stirring occasionally.
Step 3: Season the Brussels sprouts with salt, freshly ground pepper, cayenne pepper, and mustard powder. Stir in the heavy cream until everything is well combined.
Step 4: Transfer the Brussels sprouts mixture to a baking dish. Sprinkle the crumbled bacon, shredded cheddar, and Gruyere evenly on top.
Step 5: Bake in the preheated oven for 15 to 20 minutes, or until the cheeses are melted and golden brown on the surface.
Step 6: Remove from the oven and let cool slightly before serving.

Tips & Variations

Use pancetta instead of bacon for a slightly different flavor profile.
Add a handful of toasted breadcrumbs on top before baking for extra crunch.
For a vegetarian version, omit bacon and consider adding smoked paprika for a smoky taste.
If you prefer a milder dish, reduce or omit the cayenne pepper.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain the crispy cheese topping.

How to Serve

A white oval dish filled with a creamy baked casserole showing 2-3 visible layers, starting from the bottom with sliced green Brussels sprouts, covered by a thick beige cream sauce, and topped with a golden brown melted cheese layer that is bubbly and browned in spots. Small dark brown bacon bits are scattered across the surface, adding texture. A shiny silver spoon is scooping into the casserole from the right side, lifting a mix of Brussels sprouts, sauce, cheese, and bacon. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole up to a day in advance and refrigerate it. Bake it just before serving to ensure the cheese melts perfectly and the topping stays crispy.

Can I use frozen Brussels sprouts instead of fresh?

Fresh Brussels sprouts are recommended for the best texture and flavor, but you can use frozen if necessary. Thaw and drain any excess water before cooking to avoid a soggy dish.

Easy Brussels Sprouts Casserole Recipe

Print Recipe

★★★★★

4.7 from 106 reviews

This Easy Brussels Sprouts Casserole is a creamy, cheesy side dish perfect for any meal. Tender Brussels sprouts are sautéed with garlic and shallots, then baked in a rich heavy cream sauce topped with crisp bacon and melted cheddar and Gruyere cheeses. Ideal for holidays or cozy weeknight dinners, this casserole combines savory, slightly spicy, and creamy flavors in one delightful dish.

Author: Maya
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Casserole
Method: Baking
Cuisine: American

Ingredients

Scale

Vegetables and Aromatics

2 lb Brussels sprouts, cleaned and halved
2 shallots, minced
2 garlic cloves, minced

Dairy and Cheese

2 tbsp butter
1 cup heavy cream
½ cup sharp white cheddar, shredded
½ cup shredded Gruyere

Seasonings and Extras

4 slices bacon, cooked and crumbled (or 4 tablespoons Real Bacon Bits)
¼ tsp cayenne pepper
½ tsp mustard powder
Salt and freshly ground black pepper to taste

Instructions

Preheat and Prepare Aromatics: Preheat your oven to 375°F (190°C). Melt the butter in a large skillet over medium heat. Add the minced shallots and garlic and sauté for about 30 seconds until fragrant but not browned.
Cook Brussels Sprouts: Add the halved Brussels sprouts to the skillet. Cook, stirring occasionally, until the sprouts become tender, which should take around 10 minutes.
Season and Add Cream: Season the cooked sprouts with salt, freshly ground black pepper, cayenne pepper, and mustard powder. Stir in the heavy cream thoroughly to coat the sprouts evenly.
Assemble the Casserole: Transfer the Brussels sprouts mixture to a baking dish. Evenly sprinkle the crumbled bacon, shredded sharp white cheddar, and shredded Gruyere cheese over the top.
Bake: Place the baking dish in the preheated oven and bake for 15 to 20 minutes, or until the cheeses are melted, bubbly, and golden brown on top.

Notes

For a vegetarian version, omit the bacon or substitute with vegetarian bacon bits.
Make sure not to overcook the Brussels sprouts during sautéing to keep some texture.
You can prepare the dish ahead of time and refrigerate before baking; just add a few extra minutes to the baking time if baking straight from the fridge.
Use freshly shredded cheese for best melting and flavor.
Adjust cayenne pepper to taste depending on your spice preference.

Keywords: Brussels sprouts casserole, cheesy Brussels sprouts, bacon Brussels sprouts, holiday side dish, easy vegetable casserole