Cheesy Brussel Sprout Casserole Recipe

I still remember the first time I decided to tackle a Brussel sprout casserole. My family, like many, had a somewhat skeptical relationship with these miniature cabbages, mostly due to childhood memories of over-boiled, bitter versions. I was determined to change their minds. This recipe, with its creamy cheese sauce, savory bacon, and perfectly tender-crisp sprouts, was the game-changer. The aroma alone, wafting from the oven, began to win them over. When it finally hit the table, golden brown and bubbling, even the staunchest sprout-skeptic in our house (my youngest son, at the time) tentatively took a bite. His eyes widened, and he actually asked for seconds! Since then, this Brussel sprout casserole has become a beloved staple, especially during holiday gatherings and cozy winter dinners. It’s proof that with the right preparation, Brussels sprouts can be incredibly delicious and a true comfort food.

Why This Cheesy Brussel Sprout Casserole Will Become Your New Favorite

Brussels sprouts often get a bad rap, but this casserole is here to redeem their reputation entirely. It transforms humble sprouts into a rich, savory, and utterly irresistible side dish that can easily steal the show. The magic lies in a few key elements:

1. Perfectly Cooked Sprouts: We start by blanching or roasting the Brussels sprouts. This crucial step ensures they are tender-crisp, not mushy, and it mellows out any potential bitterness.
2. Luxurious Cheese Sauce: A homemade Mornay sauce, enriched with sharp cheddar, nutty Gruyère, and a hint of Parmesan, blankets the sprouts in creamy goodness. This isn’t just any cheese sauce; it’s velvety, flavorful, and clings beautifully to every nook and cranny of the sprouts.
3. Savory Depth from Bacon: Crispy, smoky bacon bits are interspersed throughout the casserole, adding pops of salty, umami flavor and a delightful textural contrast.
4. Crunchy Topping: A golden-brown breadcrumb topping (perhaps Panko for extra crispiness) adds the final touch, providing a satisfying crunch that complements the creamy interior.

This isn’t just a side dish; it’s an experience. It’s the kind of comfort food that warms you from the inside out, perfect for family dinners, holiday feasts like Thanksgiving or Christmas, or any occasion that calls for something truly special and satisfying.

The Star of the Show: Understanding Brussels Sprouts

Before we dive into the recipe, let’s talk a bit about Brussels sprouts themselves. These little green gems are members of the Gemmifera group of cabbages, grown for their edible buds. They are packed with nutrients, including vitamins K and C, fiber, and antioxidants.

Choosing the Best Brussels Sprouts

The quality of your sprouts will significantly impact the final dish. Here’s what to look for:

• Size: Smaller sprouts (about 1 to 1.5 inches in diameter) tend to be more tender and sweeter than larger ones. Try to pick sprouts that are relatively uniform in size for even cooking.
• Appearance: Look for bright green heads that are firm to the touch and tightly closed. The leaves should be compact.
• Avoid: Steer clear of sprouts with yellowing leaves, black spots, or holes, as these can be signs of age or insect damage. If the leaves are loose or separating, the sprout is likely past its prime.
• On the Stalk: If you can find them sold on the stalk, they often stay fresher longer.

Prepping Your Sprouts: The Key to Deliciousness

Proper preparation is essential:

1. Rinse: Give your sprouts a good rinse under cold water.
2. Trim: Slice off the tough, woody stem end.
3. Peel: Remove any loose, discolored, or damaged outer leaves.
4. Halve or Quarter: For this casserole, halving the sprouts (or quartering if they are very large) is ideal. This increases the surface area for browning and allows the cheese sauce to get into all the crevices.

Ingredients for The Ultimate Brussel Sprout Casserole

Here’s what you’ll need to create this crowd-pleasing dish:

• Brussels Sprouts: 2 pounds fresh Brussels sprouts, trimmed and halved (quartered if large)
• Bacon: 8 slices thick-cut bacon, chopped
• Butter: 4 tablespoons unsalted butter
• All-Purpose Flour: 1/4 cup
• Milk: 2 cups whole milk (warm)
• Heavy Cream: 1/2 cup
• Garlic: 2 cloves, minced
• Onion Powder: 1 teaspoon
• Dry Mustard Powder: 1/2 teaspoon
• Nutmeg: 1/4 teaspoon, freshly grated (optional, but recommended)
• Sharp Cheddar Cheese: 1 1/2 cups, freshly grated
• Gruyère Cheese: 1 cup, freshly grated (or Swiss cheese)
• Parmesan Cheese: 1/4 cup, freshly grated, plus 2 tablespoons for topping
• Salt: 1 teaspoon, or to taste
• Black Pepper: 1/2 teaspoon, freshly ground, or to taste
• Breadcrumbs: 1/2 cup Panko breadcrumbs (or regular dried breadcrumbs)
• Olive Oil (Optional): 1 tablespoon, if roasting sprouts

A Closer Look at Key Ingredients:

• Brussels Sprouts: Fresh is best for texture and flavor. Frozen can be used in a pinch, but they may release more water and become softer.
• Bacon: Thick-cut bacon provides a meatier bite. You can substitute with pancetta or even omit for a vegetarian version (perhaps adding smoked paprika for a smoky flavor).
• Cheeses: The combination of sharp cheddar for classic flavor, Gruyère for nuttiness and meltability, and Parmesan for a salty kick creates a complex and delicious cheese sauce. Always grate your own cheese from a block – pre-shredded cheeses often contain anti-caking agents that can make the sauce grainy.
• Milk & Heavy Cream: Whole milk forms the base of the béchamel, while heavy cream adds extra richness and a velvety texture.
• Panko Breadcrumbs: These Japanese-style breadcrumbs are larger and flakier than regular breadcrumbs, resulting in an exceptionally crispy topping.

Step-by-Step Instructions: Crafting Your Casserole Masterpiece

Follow these detailed steps for a perfect Brussel sprout casserole every time.

1. Prepare the Brussels Sprouts (Choose One Method):

• Method A: Blanching (Recommended for a more classic, tender sprout)
  1. Bring a large pot of salted water to a rolling boil.
  2. Add the trimmed and halved Brussels sprouts and cook for 4-5 minutes, until they are bright green and just tender-crisp. You should be able to pierce them with a fork, but they should still have some resistance.
  3. Immediately drain the sprouts and plunge them into an ice bath (a large bowl of ice and water) to stop the cooking process and preserve their vibrant color.
  4. Once cooled, drain thoroughly. Pat them dry with paper towels – this is important to prevent a watery casserole.
• Method B: Roasting (For a nuttier, slightly caramelized flavor)
  1. Preheat oven to 400°F (200°C).
  2. Toss the trimmed and halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
  3. Roast for 15-20 minutes, or until tender-crisp and slightly caramelized, flipping halfway through. They don’t need to be fully cooked, as they will continue to cook in the casserole.

2. Cook the Bacon:
1. While the sprouts are preparing, cook the chopped bacon in a large, oven-safe skillet (a 10-12 inch cast iron skillet is ideal as you can bake the casserole directly in it) or a Dutch oven over medium heat until crispy.
2. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
3. Reserve about 1-2 tablespoons of bacon fat in the skillet and discard the rest (or save it for other cooking!).

3. Make the Creamy Cheese Sauce (Mornay Sauce):
1. To the skillet with the reserved bacon fat, add the 4 tablespoons of butter and melt over medium heat. If you didn’t use an oven-safe skillet for bacon, start with butter in a large saucepan.
2. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
3. Whisk in the 1/4 cup of all-purpose flour to create a roux. Cook, whisking constantly, for 1-2 minutes until it’s lightly golden and smells nutty.
4. Gradually whisk in the warm milk, a little at a time, ensuring each addition is fully incorporated before adding more. This helps prevent lumps.
5. Once all the milk is added, whisk in the heavy cream.
6. Bring the sauce to a gentle simmer, whisking frequently, and cook for 3-5 minutes, or until it thickens enough to coat the back of a spoon.
7. Reduce the heat to low. Stir in the onion powder, dry mustard powder, and nutmeg (if using).
8. Remove the skillet from the heat. Gradually stir in the 1 1/2 cups of grated sharp cheddar, 1 cup of grated Gruyère, and 1/4 cup of grated Parmesan cheese. Stir until the cheeses are completely melted and the sauce is smooth.
9. Taste the sauce and season with salt and pepper as needed. Remember that bacon and cheese are already salty.

4. Assemble the Casserole:
1. Preheat oven to 375°F (190°C) if you haven’t already (e.g., if you blanched sprouts).
2. Add the prepared Brussels sprouts and about three-quarters of the cooked bacon to the skillet with the cheese sauce. Stir gently to combine, ensuring all sprouts are well-coated.
3. If you didn’t use an oven-safe skillet, transfer the mixture to a greased 9×13 inch baking dish or a 2.5-3 quart casserole dish.
4. In a small bowl, combine the 1/2 cup of Panko breadcrumbs with the remaining 2 tablespoons of Parmesan cheese. You can also toss them with a teaspoon of melted butter or olive oil for extra browning and crispiness, if desired.
5. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
6. Top with the remaining reserved bacon bits.

5. Bake the Casserole:
1. Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly around the edges and the topping is golden brown and crispy.
2. If the topping starts to brown too quickly, you can loosely tent the casserole with aluminum foil.

6. Rest and Serve:
1. Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set slightly and prevents you from burning your mouth!
2. Garnish with fresh parsley or chives, if desired.

Nutrition Facts (Estimated)

• Servings: 8-10 servings
• Calories per serving: Approximately 380-480 kcal (This is a rough estimate and can vary based on specific ingredients used, particularly the type of bacon and exact cheese quantities).

Disclaimer: Nutritional information is an estimate and will vary depending on the exact ingredients and portion sizes used. For precise nutritional data, please use your preferred nutrition calculator with your specific ingredients.

Preparation and Cook Time Breakdown

• Preparation Time: 25-30 minutes (includes trimming sprouts, cooking bacon, grating cheese)
• Cook Time (Sprouts prep + Baking):
  • Blanching sprouts: 5 minutes + cooling
  • Roasting sprouts: 15-20 minutes
  • Baking casserole: 20-25 minutes
• Total Time: Approximately 1 hour to 1 hour 15 minutes (not including resting time for the casserole)

How to Serve Your Delicious Brussel Sprout Casserole

This Brussel sprout casserole is versatile and can be served in various ways:

• As a Hearty Side Dish:
  • Holiday Feasts: It’s a star at Thanksgiving, Christmas, or Easter dinner, pairing wonderfully with:
    • Roast Turkey
    • Honey-Glazed Ham
    • Roast Beef or Prime Rib
    • Roasted Chicken
  • Weeknight Dinners: Elevate a simple meal by serving it alongside:
    • Grilled or Pan-Seared Pork Chops
    • Baked Salmon or Cod
    • Simple Roasted Sausages
• As a Main Course (for a smaller serving): For vegetarians (if bacon is omitted and a smoky alternative like smoked paprika is used), a generous portion can be quite satisfying, perhaps served with a side salad.
• Potluck Favorite: This dish travels well (when kept warm or reheated properly) and is always a hit at potlucks and gatherings.
• Garnish Options:
  • Freshly chopped parsley for a touch of green.
  • Snipped chives for a mild oniony flavor.
  • A sprinkle of red pepper flakes for a hint of heat.
  • Extra crispy bacon bits right before serving.

Additional Tips for Casserole Perfection (5 Tips)

1. Don’t Overcrowd the Sprouts: Whether blanching or roasting, give the Brussels sprouts enough space. Overcrowding will cause them to steam rather than cook evenly or caramelize properly. Work in batches if necessary.
2. Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents like cellulose, which can prevent it from melting smoothly and can result in a slightly gritty sauce. For the creamiest, most luscious cheese sauce, always buy blocks of cheese and shred them yourself.
3. Taste and Adjust Seasoning Religiously: The saltiness of bacon and cheese can vary. Taste your cheese sauce before adding the sprouts and adjust salt and pepper accordingly. You might need less salt than you think.
4. Let it Rest: Resisting the urge to dig in immediately is hard, but allowing the casserole to rest for at least 5-10 minutes after taking it out of the oven is crucial. This helps the molten cheese sauce to set up slightly, making it easier to serve and preventing a runny consistency.
5. Don’t Skip the Aromatics: The minced garlic, onion powder, and dry mustard powder might seem like small additions, but they build significant layers of flavor in the cheese sauce. Freshly grated nutmeg also adds a wonderful warm, slightly spicy note that complements dairy beautifully.

Creative Variations and Customizations

Once you’ve mastered the basic recipe, feel free to get creative! Here are some ideas:

• Different Cheeses:
  • Smoked Gouda: Adds a lovely smoky depth.
  • Fontina: Excellent melting cheese with a mild, nutty flavor.
  • Pepper Jack: For a spicy kick.
  • Blue Cheese: A small amount crumbled in can add a bold, tangy flavor (use sparingly).
• Add Nuts or Seeds: Toasted pecans, walnuts, or slivered almonds added to the topping or stirred into the casserole can provide a delightful crunch and nutty flavor. Sunflower or pumpkin seeds are also great options.
• Herb Infusions:
  • Add fresh thyme or rosemary to the cheese sauce along with the garlic.
  • Stir in chopped fresh sage for an autumnal feel.
• Vegetarian Delight:
  • Omit the bacon. To replicate some of the smoky flavor, add 1/2 teaspoon of smoked paprika to the cheese sauce.
  • Consider adding sautéed mushrooms (cremini or shiitake) for umami and texture.
• Spice it Up:
  • Add a pinch of cayenne pepper or red pepper flakes to the cheese sauce.
  • Incorporate diced jalapeños (sautéed with the garlic) for a more pronounced heat.
• Lighter Version:
  • Use 2% milk instead of whole milk, and half-and-half instead of heavy cream (the sauce will be less rich but still good).
  • Reduce the amount of cheese slightly.
  • Use turkey bacon.

Making Ahead, Storing, and Reheating

This casserole is quite accommodating when it comes to advance preparation.

• Making Ahead:
  • Component Prep: You can cook the bacon, prepare the Brussels sprouts (blanch or roast), and shred the cheese up to 1-2 days in advance. Store them separately in airtight containers in the refrigerator.
  • Full Assembly (Unbaked): You can assemble the entire casserole (without the breadcrumb topping) up to 1 day ahead. Cover tightly with plastic wrap or foil and refrigerate. When ready to bake, remove from the fridge for about 30 minutes to come to room temperature, then add the breadcrumb topping and bake as directed, possibly adding 5-10 minutes to the baking time if it’s still quite cold.
• Storing Leftovers:
  • Allow the casserole to cool completely.
  • Store in an airtight container in the refrigerator for up to 3-4 days.
• Reheating:
  • Oven (Best Method): Preheat oven to 350°F (175°C). Place leftovers in an oven-safe dish, cover with foil (to prevent the topping from burning), and bake for 15-25 minutes, or until heated through. Remove the foil for the last 5 minutes to re-crisp the topping.
  • Microwave: Reheat individual portions in the microwave. The topping may lose some of its crispiness, but it’s a quick option. Heat in 60-second intervals until warm.

Freezing is generally not recommended for creamy casseroles like this, as the sauce can separate and become watery upon thawing, and the texture of the Brussels sprouts may suffer.

Frequently Asked Questions (FAQ)

Q1: Can I use frozen Brussels sprouts for this casserole?
A: Yes, you can, but fresh sprouts are highly recommended for the best texture and flavor. If using frozen, thaw them completely and pat them very dry with paper towels to remove excess moisture. You might want to skip the blanching step and proceed directly to combining them with the sauce, or give them a quick sauté to remove more moisture. Be aware that frozen sprouts may result in a slightly softer, more watery casserole.

Q2: My cheese sauce is lumpy. What did I do wrong?
A: Lumps in cheese sauce usually happen for a few reasons:
* Milk too cold: Adding cold milk to a hot roux can cause it to seize. Warm your milk slightly before adding.
* Adding milk too quickly: Add the milk gradually, whisking constantly to incorporate it smoothly.
* Cheese added when sauce is too hot: If the sauce is boiling when you add the cheese, it can curdle or become stringy. Remove the sauce from the heat before stirring in the cheese.
* Pre-shredded cheese: As mentioned, anti-caking agents in pre-shredded cheese can lead to a grainy texture.

Q3: Can I make this Brussel sprout casserole gluten-free?
A: Yes! To make it gluten-free, substitute the all-purpose flour in the roux with an equal amount of a good quality gluten-free all-purpose flour blend (one that contains xanthan gum is best for thickening). For the topping, use gluten-free breadcrumbs or crush gluten-free crackers or pork rinds. Ensure your bacon and other processed ingredients are also certified gluten-free.

Q4: How do I prevent my Brussels sprouts from becoming soggy in the casserole?
A: The key is to avoid overcooking them initially and to remove excess moisture.
* If blanching, cook them only until tender-crisp and immediately shock them in an ice bath.
* Dry the sprouts thoroughly with paper towels after blanching or rinsing.
* Roasting is also a good method as it helps to dry out the surface of the sprouts.
* Don’t overbake the casserole. Bake just until bubbly and the topping is golden.

Q5: What main dishes pair best with this Brussel sprout casserole?
A: This casserole is a fantastic accompaniment to a wide range of main courses. It’s particularly good with roasted meats like turkey, chicken, pork loin, or beef roast. It also pairs well with glazed ham, pan-seared steaks, or even hearty fish like salmon. Its richness complements simpler mains beautifully.

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