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Cheesy Bacon Brussels Sprouts Casserole Recipe

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4.3 from 11 reviews

This Brussels Sprouts Casserole combines tender steamed Brussels sprouts with a rich, creamy cheese sauce made from white cheddar and gruyere, infused with crispy bacon bits for a savory twist. Topped with a crunchy mixture of panko and parmigiano Reggiano, baked to golden perfection, this casserole offers a comforting, flavorful side dish perfect for holiday meals or family dinners.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Vegetables & Meat

  • 2 pounds Brussels sprouts, halved
  • 8 strips bacon, diced small

Dairy & Cheese

  • 2 cups heavy cream
  • 4 ounces white cheddar cheese, grated
  • 4 ounces gruyere cheese, grated
  • ½ cup parmigiano Reggiano, grated
  • 2 tablespoons butter, unsalted and melted

Pantry

  • 1 ½ tablespoons all-purpose flour
  • ½ teaspoon ground black pepper
  • ½ cup panko breadcrumbs
  • 2 tablespoons salt for boiling

Instructions

  1. Preheat and Prepare Dish: Preheat the oven to 400°F (200°C) and spray a casserole dish with nonstick spray to prevent sticking.
  2. Prepare Ice Bath: In a large bowl, set up an ice bath to cool the Brussels sprouts quickly after steaming, which stops the cooking process and preserves their bright color.
  3. Steam Brussels Sprouts: Bring a large pot of salted water to a boil, then add the halved Brussels sprouts and steam them for about 4 minutes until just tender. Strain and immediately immerse them in the ice bath. Once cooled, dry them lightly with paper towels and set aside.
  4. Cook Bacon: In a large pan over medium-high heat, cook the diced bacon until crispy. Remove the bacon using a slotted spoon and set it aside on paper towels to drain excess fat, leaving the drippings in the pan.
  5. Make Cheese Sauce Base: In the same pan with bacon drippings, whisk in the flour and cook for 2 minutes to create a roux. Reduce heat to medium, and slowly whisk in the heavy cream, maintaining a gentle simmer. Cook for about 4-5 minutes until the sauce thickens.
  6. Add Cheeses and Season: Gradually sprinkle in the grated white cheddar and gruyere cheeses, stirring constantly to melt and combine smoothly. Season the sauce with black pepper and mix well. Remove from heat once the sauce is cohesive.
  7. Combine Ingredients: Stir the steamed Brussels sprouts and cooked bacon into the cheese sauce, ensuring they are well coated. Transfer this mixture into the prepared casserole dish.
  8. Prepare Topping: In a small bowl, mix the panko breadcrumbs with the grated parmigiano Reggiano cheese. Add melted butter and stir until combined.
  9. Bake the Casserole: Evenly sprinkle the breadcrumb mixture over the Brussels sprouts in the casserole dish. Bake in the preheated oven for about 15 minutes, or until the topping is golden brown and the edges of the casserole are bubbling hot.

Notes

  • Maintain moderate heat when adding cream and cheese to prevent the sauce from separating or curdling.
  • Grate the cheese yourself for better melting and a smoother sauce texture.
  • If breadcrumbs brown too quickly or start to burn, tent the casserole loosely with foil during baking.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/cheesy-bacon-brussels-sprouts-casserole-recipe/