Brussels Sprout Casserole with Bacon
This Brussels sprout casserole transforms humble sprouts into a show-stopping side dish. Loaded with crispy bacon, Gruyère cheese, and topped with crunchy fried onions, it's the ultimate holiday side that even veggie skeptics will devour. Perfect for Thanksgiving, Christmas, or any dinner that needs a little wow factor.
Servings: 8
Ingredients
- 2 pounds Brussels sprouts washed, trimmed, and halved
- 8 slices bacon chopped
- 2 tablespoons unsalted butter
- 1 medium yellow onion finely diced (about 1 cup)
- 4 teaspoons minced garlic
- ½ teaspoon crushed red pepper flakes
- ¼ cup all-purpose flour
- 1 cup chicken broth
- 1 cup heavy whipping cream
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup shredded Gruyère cheese or Smoked Gouda
- 1 cup freshly grated Parmesan cheese
- 1½ cups French’s crispy fried onions
- Fresh parsley chopped, for garnish
Instructions
- Prep the Oven & Dish: Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish and set aside.
- Parboil the Brussels Sprouts: Bring a large pot of salted water to a boil. Add Brussels sprouts and cook 4–5 minutes until just fork-tender. Drain well and set aside.
- Cook the Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving 2 tablespoons of bacon fat in the pan (discard extra).
- Sauté the Aromatics: Add the butter to the skillet with the bacon fat. Once melted, stir in the diced onion and cook 3–4 minutes until softened.
- Add the garlic and crushed red pepper flakes; cook 30 seconds until fragrant.
- Make the Roux: Sprinkle flour over the onion mixture. Stir constantly for 1 minute to cook out the raw flour taste.
- Build the Creamy Sauce: Slowly whisk in the chicken broth, scraping up any browned bits. Cook 1–2 minutes until slightly thickened.
- Pour in the heavy cream and whisk 2–3 minutes until smooth, creamy, and thick enough to coat a spoon. Season with salt and pepper.
- Add the parboiled Brussels sprouts and half of the cooked bacon, gently folding until evenly coated.
- Assemble the Casserole: Transfer the mixture to the prepared baking dish.
- Sprinkle Gruyère and Parmesan evenly over the top.
- Bake uncovered for 20 minutes, until bubbly and golden around the edges.
- Add Crunch: Remove from oven and sprinkle French’s crispy fried onions and the remaining cooked bacon over the top.
- Return to the oven for 5 minutes, just until crisp and lightly toasted.
- Let the casserole rest for 5 minutes. Garnish with fresh parsley and serve warm.
Notes
- Don't skip the parboiling! This step ensures your Brussels sprouts are perfectly tender in the finished dish. Undercooked sprouts are no fun.
- Use freshly grated cheese: Pre-shredded cheese has anti-caking agents that prevent smooth melting. Grate your own for the creamiest, most luscious sauce.
- Add crispy toppings at the end: The fried onions and final bacon go on in the last 5 minutes so they stay crunchy, not soggy.
- Let it rest: Those 5 minutes after baking help the sauce thicken up and make serving easier.
- Make ahead: Assemble everything up to the baking step, cover, and refrigerate for up to 24 hours. Add the crispy onions and bacon only in the last 5 minutes of baking.
- Cheese swaps: Gruyère is our favorite, but smoked Gouda, fontina, or sharp white cheddar all work beautifully.
- Make it vegetarian: Skip the bacon and use 3 tablespoons butter or olive oil instead. Add smoked paprika for that smoky depth.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven for best results.
- Don't freeze: This casserole doesn't freeze well due to the cream sauce and Brussels sprouts texture.
Nutrition
Calories: 474kcal | Carbohydrates: 21g | Protein: 18g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 991mg | Potassium: 578mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1681IU | Vitamin C: 98mg | Calcium: 393mg | Iron: 2mg