Brussels Sprout Casserole with Bacon and Gruyère Recipe
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.
- 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
