We’re calling thisThe Best Brussels Sprouts Casserole for good reason! One bite of this cheesy, brussels sprouts recipe and you’ll be hooked!
Love sprouts? we do too! Be sure to try our Sheet Pan Loaded Brussels Sprouts covered in cheese and bacon…or a simple dinner or Thanksgiving side dish, these Crock Pot Crispy Brussels Sprouts!
Here’s a secret…I never used to be a big fan of is brussels sprouts. Also I’m confused, brussel sprouts casserole or brussels sprouts casserole?
The correct spelling is “Brussels Sprouts”, but I get it if you don’t add the “s at the end. It doesn’t really seem to flow.
Brussels do sort of get a bad rap as far as vegetables go. Kids don’t usually like them and I’d say maybe 50/50 adults are going to say they like them or hate them.
Used to be a hater. Now I’m a lover. But try one bite of The Best Brussels Sprouts Casserole and you’ll be converted for life!
What Makes This The Best Brussels Sprouts Recipe?
There are a few tricks to making this brussels sprouts recipe THE BEST.
The trick to making this recipe the best, in my opinion, is the way the sprouts are cut. They are sliced into thin pieces, or shaved, so that you’re not biting into a big giant sprout. The texture that this creates also allows the shaved sprouts to absorb the sauce and flavors better than larger pieces.
And of course bacon. Because any brussel sprouts recipe with bacon is always going to be a home run.
Another reason, besides the flavor is that this casserole recipe is SO easy to make, you won’t be saving it just for the holidays! We make this recipe as a side to our regular dinner all the time.
How Do You Make This Casserole Recipe?
Get those shaved sprouts and mix them together with bacon bits (or crumbled bacon) cream and shredded cheese. Top it off with panko bread crumbs and bake.
Easy as heck, am I right? But it’ll taste like you were in the kitchen for hours…you’ll get your pats on the back for this one guys.
This Brussels Sprouts Casserole can be served with almost any dinner. Need a Thanksgiving side? Well here you go. Easy, make ahead, crazy flavored casserole that will be a hit with everyone!
Can You Make This Brussels Sprouts Casserole Ahead Of Time?
You can, that’s what makes this recipe perfect for the holidays! Follow the recipe to the end, right before baking. Cover with foil and store in your refrigerator until you’re ready.
Bring the casserole out of the refrigerator 30 minutes before baking, then bake per the instructions. It’s as easy as that!
Need More Easy Brussels Sprouts Recipes?
We’ve certainly made a few recipes with sprouts on the site here that I do love. These Whiskey Glazed Baby Carrots and Brussels are one of them, another that we make all the time is this Asian Chicken and Brussels Stir Fry.
If you’re looking for a cold brussels sprouts recipe, try this Thai Peanut Brussels Sprout Cole Slaw. A perfect side dish recipe or a sandwich topping!
Or check out our How To Make The Best Roasted Brussels Sprouts post for a healthy vegetable side you can make all year long!
Looking For More Side Dish Recipes?
• Grandma’s Stuffed Artichokes
• Spaghetti Squash with Bacon and Gruyere
• Spicy Mushroom Rice
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The Best Brussels Sprout Casserole
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 15 reviews
Author:Dan
Prep Time:15 minutes
Cook Time:25
Total Time:40 minutes
Yield:6 servings 1x
Print Recipe
This cheesy, bacony, creamy brussels sprouts casserole is going to be your family favorite too! A tasty side dish that works with a holiday meal or everyday dinner!
Scale
Ingredients
2 lb. brussels sprouts
1 cup fresh bacon bits (or fresh cooked bacon, chopped)
2 cups shredded white cheddar cheese, divided
1/2 cup heavy cream
1/2 cup panko bread crumbs
1 teaspoon kosher salt
1/2 teaspoon black pepper
Instructions
Preheat the oven to 400 degrees.
Fill a large pot with water and bring to a boil.
Trim the ends of the brussels sprouts, cut the sprouts in half, then add them to the water once it comes to a boil.
Boil the sprouts for 7-8 minutes, until just tender. Drain and let cool.
Slice the brussels into thin pieces then add to a large bowl.
Mix together with 1 cup of the cheese, the cream, the bacon bits, salt and pepper.
Pour into a 9 x 13 inch baking dish and cover with the remaining cup of cheese and the bread crumbs.
Bake for 25 minutes until the casserole is bubbling and the bread crumbs are brown.
Like all cabbages, Brussels are unavoidably fibrous and dense. You must overcome this by either cooking them in salty water until fork tender (blanching), or by roasting at a high (over 425F) temperature for upwards of 20 minutes. To guarantee great texture, do both!
Add the shallots to the pan and cook until soft. Add the Brussels sprouts and potatoes and toss to combine. Season with salt and pepper and roast in the oven until the vegetables are cooked through and golden brown. Remove the vegetables from the oven and stir in the butter and lemon juice.
Not only can soaking make the centers more malleable, but the water that's absorbed into them will create a steaming action, whether you choose to roast, saute, or make your Brussels sprouts in your air fryer. The steam can help to ensure the cooking is even throughout the Brussels sprout.
In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.
The trick is to simply know how to cook them properly and what flavors work with them. Your first step should always be to blanch the brussels sprouts. This is basically when they get submerged in boiling water just for a few minutes, not until they're fully cooked, but just enough to take away some of the bitterness.
Trim the Brussels and peel away any tatty outer leaves, halving any larger ones and keeping the smaller ones whole. Cook in a large pan of boiling salted water for 5 minutes, then drain and leave to steam dry.
Don't Overcook. Overcooked Brussels sprouts can burn, so be sure to keep an eye on them and toss them partway through baking. Rotating the pan 180°F halfway through will also help them cook evenly.
Step right up, we've got all the secrets. To create a crunchy exterior and allow water to escape from the brussels, they should be cut in half before roasting (and sometimes, if large, into quarters as well). Additionally, time and temperature are two important factors when roasting brussel sprouts.
For best results, soak your Brussels sprouts in salt water. Not only does salt act to tenderize the dense sprouts, but it will also help to season them all the way through. It won't take a lot -- just add 1 tablespoon of salt per 1 quart of water and toss in trimmed and halved Brussels sprouts.
Cover and bring the water to the boil, turn down to a simmer and cook with the lid on for 3- 5 mins depending on size. Test with a sharp knife to see if they are cooked through. If not, cook for a little longer and test again. Drain and tip the sprouts into a bowl.
Brussels sprouts are a source of fiber and may reduce inflammation. This cruciferous vegetable offers nutrients, including antioxidants, minerals, and vitamins.
When we think about which meats go with Brussels sprouts, bacon usually comes to mind first.Upgrade that to prosciutto, add poultry and fish to the list, and leave room on the menu for steak.
If brussels sprouts taste bitter to you, you may have a gene that senses bitter compounds in brassicas. It is similar to the gene that makes cilantro taste like soap to the people who have it, and like a yummy herb to people who don't.
Why Are My Brussel Sprouts Not Crispy? Spread them out into a single layer on a rimmed baking sheet to avoid overcrowding. If they're too close together, they'll steam instead of roast which stops the crisping process.
Bring a large pot of water to a boil and fill a large bowl with ice water. Blanch small Brussels sprouts for 3 minutes, medium for 4 minutes, and large for 5 minutes. Plunge the blanched sprouts in the ice water to stop the cooking process then move them to a clean towel and pat dry.
Can you freeze raw Brussels sprouts without blanching? You can you freeze uncooked Brussels sprouts, but you'll need to be aware that they may be a little softer than if you blanched them (so keep an eye on the cooking time). Plus, they won't keep in the freezer for as long.
Introduction: My name is Mr. See Jast, I am a open, jolly, gorgeous, courageous, inexpensive, friendly, homely person who loves writing and wants to share my knowledge and understanding with you.
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