Introduction

This Brussels Sprout Casserole is a comforting side dish that combines tender, caramelized Brussels sprouts with a rich, cheesy sauce and crispy bacon. Topped with a buttery cracker crust, it’s a perfect addition to any holiday meal or weeknight dinner.

Brussels Sprout Casserole with Bacon and Gruyère Recipe - Recipe Image

Ingredients

2 pounds Brussels sprouts (halved lengthwise, quartered if large)
1 tablespoon olive oil
6 slices bacon (chopped)
2 tablespoons all-purpose flour
1¾ cups whole milk
1½ cups shredded gruyere cheese (or sharp cheddar)
½ teaspoon onion powder
¼ teaspoon salt (more to taste)
¼ teaspoon black pepper
10 Ritz Crackers (crushed)
¼ cup shredded Parmesan cheese
1 tablespoon salted butter (melted)

Instructions

Step 1: Preheat your oven to 375°F.
Step 2: Rinse the Brussels sprouts and remove any wilted outer leaves. Cut them in half or quarters if they are large.
Step 3: Heat olive oil in a skillet over medium-high heat. Add the Brussels sprouts and cook for 5 to 6 minutes until tender-crisp and slightly browned. Transfer them to a 2-quart casserole dish.
Step 4: In the same skillet, cook the chopped bacon over medium-high heat until crisp. Remove bacon to a plate and reserve 2 tablespoons of the bacon grease in the skillet.
Step 5: Reduce heat to medium, then stir in the flour. Cook for 2 to 3 minutes, stirring constantly.
Step 6: Gradually whisk in the milk, a little at a time, stirring until smooth after each addition.
Step 7: Remove the skillet from heat. Whisk in the shredded gruyere cheese, onion powder, salt, and black pepper. Pour this cheese sauce over the Brussels sprouts in the dish. Add the cooked bacon on top and gently stir to combine.
Step 8: In a small bowl, mix together the crushed Ritz Crackers, Parmesan cheese, and melted butter. Spread this mixture evenly over the casserole.
Step 9: Bake the casserole uncovered for 20 to 25 minutes, or until the topping is golden brown and the dish is bubbly.

Tips & Variations

For a vegetarian version, omit the bacon and use olive oil instead of bacon grease for the sauce.
Try substituting sharp cheddar for the gruyere for a different flavor profile.
Make sure not to overcook the Brussels sprouts before baking; they should remain slightly crisp to avoid becoming mushy.
Adding a sprinkle of nutmeg to the cheese sauce can add a warm, subtle spice.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat portions in the oven at 350°F until warmed through to retain crispness, or microwave gently but note the topping may soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this casserole?

Yes, you can use frozen Brussels sprouts. Thaw and drain them well before cooking to remove excess moisture and avoid a soggy casserole.

What can I use instead of Ritz Crackers for the topping?

Panko breadcrumbs or crushed crackers of your choice work well as a crunchy topping alternative.

Brussels Sprout Casserole with Bacon and Gruyère Recipe

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5 from 76 reviews

This Brussels Sprout Casserole is a delicious, hearty side dish featuring tender-crisp Brussels sprouts cooked with crispy bacon and enveloped in a creamy cheese sauce. Topped with a crunchy Parmesan and cracker crust, it’s baked to golden perfection, making it an ideal choice for a comforting family meal or holiday gathering.

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

Ingredients

Scale

Brussels Sprout Base

2 pounds Brussels sprouts (halved lengthwise, quartered if large)
1 tablespoon olive oil
6 slices bacon (chopped)

Cheese Sauce

2 tablespoons all-purpose flour
1¾ cups whole milk
1½ cups shredded gruyere cheese (or sharp cheddar)
½ teaspoon onion powder
¼ teaspoon salt (more to taste)
¼ teaspoon black pepper

Topping

10 Ritz Crackers (crushed)
¼ cup shredded Parmesan cheese
1 tablespoon salted butter (melted)

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
Prepare Brussels Sprouts: Rinse the Brussels sprouts and remove any wilted outer leaves. Cut them in half or quarters if they are large to ensure even cooking.
Sauté Brussels Sprouts: Heat olive oil in a skillet over medium-high heat. Add the Brussels sprouts and cook for 5 to 6 minutes until they are tender-crisp and slightly browned. Transfer them to a 2-quart baking dish.
Cook Bacon: In the same skillet, add chopped bacon and cook over medium-high heat until it is crisp. Remove the bacon and place it on a plate, leaving 2 tablespoons of the bacon grease in the skillet.
Make Roux: Reduce heat to medium and stir in the flour into the bacon grease, cooking for 2 to 3 minutes to form a roux, which will thicken the sauce.
Add Milk: Gradually add milk to the skillet a small amount at a time, whisking continuously until the mixture is smooth and thickened.
Add Cheese and Seasonings: Remove the skillet from heat and whisk in shredded gruyere cheese, onion powder, salt, and black pepper. Pour this cheese sauce over the Brussels sprouts in the baking dish.
Combine Bacon: Add the cooked bacon to the casserole and gently stir to evenly distribute the bacon throughout.
Prepare Topping: In a small bowl, combine crushed Ritz crackers, shredded Parmesan cheese, and melted butter. Evenly spread this mixture over the top of the casserole for a crispy topping.
Bake: Bake the casserole uncovered in the preheated oven for 20 to 25 minutes, or until the topping is browned and the casserole is bubbly. Remove from oven and serve warm.

Notes

You can substitute sharp cheddar cheese for gruyere if preferred for a stronger flavor.
Adjust salt according to the saltiness of your bacon and cheeses.
To make the dish vegetarian, omit bacon and use vegetable oil instead of bacon grease for the roux.
Allow the casserole to rest for 5 minutes after baking to thicken before serving.
Ensure Brussels sprouts are not overcooked during sautéing to retain a nice texture.

Keywords: Brussels sprout casserole, cheese sauce, bacon casserole, baked Brussels sprouts, holiday side dish