Creamy Brussels sprouts with bacon casserole is a delicious side dish made with Brussels sprouts and bacon bits baked in a creamy, cheesy sauce and bread crumb topping.

Creamy Brussels Sprouts With Bacon Casserole

From the recipe collection of Tara Ippolito

This creamy brussels sprouts with bacon casserole is an irresistible way to eat your vegetables.

Why did brussels sprouts get such a bad wrap when we were kids? Completely undeserving if you ask me.

They’re a great little vegetable especially served like this. Bacon does make everything better after all.

My family and friends love when I serve this side dish for holidays like Thanksgiving and Christmas.

It’s always such a huge hit with one of the first things to go.

What’s great about this recipe is that it’s impressive enough to serve for the holidays but easy enough to make for any causal dinner at home.

The flavors of the bacon and brussels sprouts in the creamy, cheesy sauce go together so well with the toasty crunch of the breadcrumb topping.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

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Creamy Brussels Sprouts With Bacon Casserole Variations

I like this casserole recipe made just the way it is but here are some ways to change it up if you’d like to.

• Bacon- the bacon can be omitted if needed. Just be sure to add oil to the skillet before the brussels sprouts.
• Skillet- if you don’t have a cast iron skillet, this can be made in a regular skillet and transferred into a baking dish to finish cooking in the oven.
• Cheese- instead of Gruyere, Swiss would be a great substitution. Mozzarella would work very well, too.

Other Easy Vegetable Side Dishes

If you like super easy to make vegetable side dish recipes like this one, here are some others that I know you’ll love, too.

• Cheesy Spinach Gratin
• Mexican Street Corn Casserole
• Broccoli Cheddar Casserole
• Frozen Mixed Vegetable Casserole

Creamy Brussels Sprouts With Bacon Casserole Ingredients

• Brussels Sprouts, cleaned, trimmed and cut in half
• Bacon, diced
• Onion, chopped
• Garlic, minced
• Heavy Cream
• Gruyère, shredded
• Panko Breadcrumbs
• Parmesan Cheese
• Lemon Zest
• Salt, Pepper, Garlic Powder, Fresh Thyme

Instructions

Preheat the oven to 400°

First, in a large cast iron skillet, cook the diced bacon until crispy and remove it from the pan. Let it drain on a paper towel.

Next, add the brussels sprouts, chopped onion and garlic to the skillet and cook them in the bacon grease over medium high for about 5 minutes or until the sprouts are slightly charred and begin to soften.

Now, season the brussels sprouts with salt, pepper, garlic powder and thyme and stir everything together.

Then, stir in the heavy cream, cooked bacon and half of the Gruyère cheese. Reduce the heat to low and let it simmer for 2 minutes.

Meanwhile, in a small bowl, stir together the breadcrumbs, Parmesan cheese, lemon zest, the rest of the Gruyere cheese and a little salt and pepper.

Now, sprinkle the breadcrumb mixture over the brussels sprouts.

Now, place them into the oven for 15-20 minutes or until the breadcrumbs become toasted.

Finally, let them sit for 10 minutes, serve warm and enjoy.