Brussels Sprout Casserole

Made to be a side dish, this Brussels sprout casserole is so tasty it’ll end up stealing the whole show. With a rich, creamy sauce that coats every sprout and a crunchy topping for added texture and flavor, this casserole is a simple yet impressive way to showcase the nutritious, flavor-rich vegetable. Whether you’re serving the dish at a holiday gathering or as a comforting weeknight side, this casserole truly transforms Brussels sprouts into a crowd-pleasing favorite.

Our yummy Brussels sprout casserole recipe takes just a few steps—in all you’ll spend about an hour prepping and cooking the dish before it’s ready to serve. To save on time, prepare some of the ingredients beforehand (hint: this is a great dish for using any leftover bacon). And as a bonus, this casserole stores well.

Ingredients for Brussels Sprout Casserole

• Bacon: Applewood smoked bacon would add a nice touch of flavor.
• Brussels sprouts: Look for bright, hard sprouts with just a hint of yellow on the leaves. Avoid soft heads and leaves that are too brown, mushy or yellow.
• Shallot: These are a little less punchy than regular onions. If you prefer a stronger taste, you can swap in onions, but just be sure to use the same volume.
• Garlic: Finely mince fresh garlic or use pre-minced garlic to save on time.
• Salt: A high-quality salt will add the most flavor here.
• Pepper: Freshly ground pepper adds a hint of subtle spice to this creamy, rich Brussels sprouts casserole.
• Chicken broth: We recommend using reduced-sodium chicken broth to control the sodium.
• Butter: Rich, golden butter is part of the base for the creamy sauce.
• All-purpose flour: You’ll combine the flour with butter to make a sort of roux, although you will add other ingredients as well.
• Heavy whipping cream: Thick, rich cream makes for a truly decadent sauce, and it helps balance the other flavors in this dish.
• Thyme: Use fresh thyme for the most intense, earthy flavor possible (don’t worry, it’ll be balanced well by the other ingredients here).
• Nutmeg: Ground nutmeg adds warmth to this dish with its distinct slightly sweet, slightly spicy flavors.
• Sharp white cheddar: The rest of the base for this casserole has rich, intense flavor; sharp cheddar isn’t any different in terms of intensity, but the sharpness helps add a brightness to this dish that’s a welcome balance to the other flavors.
• Bread crumbs: You’ll combine the bread crumbs with olive oil to create a crunchy topping that brings texture to this otherwise creamy dish.
• Olive oil: We recommend using light or medium extra virgin olive oil so as not to overpower the other flavors.

Directions

Step 1: Preheat the oven and prep the pan

Begin by preheating the oven to 400°F. Next, grease a 13×9-inch baking dish. Set aside.

Step 2: Cook the bacon

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In a large skillet, cook the bacon over medium heat until crispy, seven to eight minutes. Flip the bacon frequently to ensure an even crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Discard all but 1 tablespoon bacon fat.

Step 3: Cook the Brussels sprouts

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Add the Brussels sprouts and shallots to the skillet; cook over medium heat for 8 to 10 minutes, or until the sprouts are crisp-tender.

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Next, stir in the garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; cook for one minute longer.

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Add 1/2 cup chicken broth; bring to a simmer. Cook until the broth evaporates, two to three minutes, stirring occasionally. Transfer the mixture to the prepared baking dish.

Step 4: Make cheesy sauce

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Next, add the butter to the same skillet over medium heat. Once bubbly, whisk in the flour; cook for one to two minutes or until the sauce is a light golden brown color.

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Whisk in the cream and remaining 1/2 cup broth, a few tablespoons at a time; bring to a simmer until thickened, three to four minutes. Stir in the thyme, the nutmeg, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

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Remove from the heat; stir in the cheese.

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Pour the sauce over the Brussels sprout mixture; stir lightly to combine.

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Sprinkle with cooked bacon crumbles.

Step 5: Top with bread crumbs and bake

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Finally, in a small bowl, stir together the bread crumbs and olive oil until combined. Sprinkle the mixture on top of the Brussels sprouts. Bake until the bread crumbs are golden brown and the sauce is bubbly, 20 to 23 minutes.

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Recipe Variations

• Swap in onion for the bread crumbs: Caramelize yellow onion and add it as a layer in place of the bread crumbs. They’ll crisp up when you bake the Brussels sprouts casserole, so you’ll still have a pleasant crunch.
• Add more veggies: Bring a few more flavors to the table with the addition of mushrooms, cubed beets, green beans or potatoes. Broccoli would be another fine option as well.

How to Store Brussels Sprout Casserole

Store any leftovers by topping the casserole dish with aluminum foil or a similar covering and sliding the dish into your fridge. As long as it’s airtight, any leftovers can be enjoyed for three to four days.

How do you reheat Brussels sprout casserole?

To reheat leftovers, keep the aluminum foil cover on and place the dish in the oven on low. Heat for 20 to 25 minutes or until warmed through. Take the cover off at the end to allow the topping to crisp up a bit.

Brussels Sprout Casserole Tips

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How do you properly prepare Brussels sprouts?

To prep Brussels sprouts, cut off the bases and remove any yellowing or brown leaves. Cut the sprouts lengthwise or in quarters, as your recipe directs.

Why are my Brussels sprouts still hard?

If your casserole is done and you take a bite only to find a still-hard Brussels sprout, you may not have used enough oil or butter to soften them initially. A general rule of thumb is to use 2 tablespoons oil for every pound of Brussels sprouts, which allows for an even coating around each sprout. Without enough oil, you’ll end up dehydrating your Brussels sprouts instead of tenderizing them.

What should I serve with this dish?

A Brussels sprout casserole recipe is creamy, decadent and filling. It’s a rich side dish, and it brings a lot to the table. Even so, serve it alongside other heartier dishes such as a roasted bird, scalloped potatoes (another rich dish, but they work surprisingly well together!) and a bright, tart cranberry sauce.