Brussels Sprouts Casserole Recipe That Delights bakes blanched sprouts with crispy bacon and Swiss cheese in a bath of heavy cream. Twenty minutes uncovered and the top is bubbling and golden. It is holiday food with everyday effort.
Ingredients
Before you begin, gather your ingredients. Using precise measurements for Brussels Sprouts Casserole guarantees a perfectly creamy and rich side dish every single time.
- Bacon: 8 slices (approx. 8 oz / 225g) of thick-cut bacon
- Brussels Sprouts: 1 lb (16 oz / 454g) Brussels sprouts, blanched for 10 minutes and cut into quarters
- Swiss Cheese: 1 cup (4 oz / 113g) shredded Swiss cheese, divided into two 0.5 cup (2 oz / 56g) portions
- Heavy Cream: 0.75 cup (6 fl oz / 170g) heavy (whipping) cream
- Bacon Fat: 1 tbsp (0.5 oz / 14g) reserved from cooking the bacon (used for greasing)
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C). Place a skillet over medium-high heat and cook the 8 slices (8 oz / 225g) of bacon until it is crispy, which should take about 6 minutes. Reserve 1 tbsp (0.5 oz / 14g) of the rendered bacon fat to grease the casserole dish, and roughly chop the cooked bacon.
- Lightly oil a casserole dish using the reserved 1 tbsp (0.5 oz / 14g) of bacon fat and set it aside. In a medium mixing bowl, gently toss the blanched 1 lb (16 oz / 454g) of Brussels sprouts with the chopped bacon and 0.5 cup (2 oz / 56g) of the shredded Swiss cheese.
- Transfer the Brussels sprouts, bacon, and cheese mixture into the prepared casserole dish, spreading it out into an even layer.
- Pour the 0.75 cup (6 fl oz / 170g) of heavy whipping cream evenly over the Brussels sprouts, ensuring they are well coated. Top the casserole with the remaining 0.5 cup (2 oz / 56g) of shredded Swiss cheese.
- Bake the casserole uncovered for about 20 minutes, or until the cheese is melted and lightly browned on top, and the vegetables are bubbling and heated completely through. Serve immediately and enjoy!
Nutritional Information
Understanding the nutritional breakdown of your meals is important. Here is the estimated nutritional profile per serving for this rich and creamy dish based on 8 servings:
- Calories: 299 kcal
- Carbohydrates: 6g (0.21 oz) (3g / 0.11 oz Net Carbs)
- Protein: 12g (0.42 oz)
- Fat: 11g (0.39 oz)
- Fiber: 3g (0.11 oz)
Chef's Pro Tips
As a chef, I want your side dish to turn out flawless every time.
Here are my top secrets for elevating Brussels Sprouts Casserole.
- Shred your own cheese: Always buy a block of Swiss cheese and grate it yourself. Pre-shredded cheeses are coated with anti-caking agents (like cellulose) that prevent them from melting into the smooth, creamy texture you want for a high-quality Brussels Sprouts Casserole.
- Dry the sprouts completely: After blanching the Brussels sprouts for 10 minutes, drain them and pat them thoroughly dry with a paper towel. Excess water is the enemy of a rich cream sauce and will make your Brussels Sprouts Casserole watery.
- Cook the bacon extra crispy: Because the bacon will be soaking in heavy cream while baking, it will naturally soften. Cook it to a very crisp texture in the skillet so it retains a satisfying bite in the final dish.
- Add a crunchy topping: If you love contrasting textures, sprinkle some toasted breadcrumbs, crushed pork rinds (for a low-carb option), or chopped pecans over the top of your Brussels Sprouts Casserole during the last 5 minutes of baking.
Frequently Asked Questions (FAQ)
Can I make this Brussels Sprouts Casserole ahead of time? Yes, this is an excellent make-ahead dish! You can assemble the entire Brussels Sprouts Casserole up to 24 hours in advance. Cover the dish tightly with plastic wrap or foil and store it in the refrigerator. When you are ready to bake, remove the cover and add about 5 to 10 extra minutes to the baking time since the dish will be starting from cold.
Is it okay to use frozen vegetables for this Brussels Sprouts Casserole recipe? Fresh Brussels sprouts will yield the best, firmest texture, but frozen can work in a pinch. If you choose to use frozen sprouts for your Brussels Sprouts Casserole, thaw them completely and squeeze out as much excess moisture as possible before mixing them with the cream and cheese to prevent the casserole from becoming soggy.
How do I store and reheat leftover Brussels Sprouts Casserole? Leftover Brussels Sprouts Casserole stores beautifully. Keep it in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions for 60 to 90 seconds, or place the entire dish back in the oven at 350°F (175°C) for 10 to 15 minutes until it is hot and bubbling again.
What main dishes pair well with a cheesy Brussels Sprouts Casserole? Because this Brussels Sprouts Casserole is incredibly rich and savory, it pairs perfectly with lean proteins. Serve it alongside a classic Thanksgiving roasted turkey, a holiday baked ham, or simple grilled chicken breasts for a balanced weeknight dinner.
Pro Tips
- Shred the Swiss cheese from a block. Pre-shredded cheese is coated with cellulose and will not melt into the smooth, creamy layer this casserole needs.
- Pat the blanched sprouts completely dry before mixing. Leftover water thins the heavy cream and turns the bake soupy instead of rich.
- For a crunchy low-carb top, scatter crushed pork rinds over the casserole during the last 5 minutes of baking.
- Reserve a tablespoon of the rendered bacon fat to grease the dish. It sets the flavor from the very first bite and prevents sticking.
- Leftovers keep 3 days in the fridge and rewarm well in a 375°F oven until bubbling again. Cover loosely so the cheese top does not scorch.
Frequently Asked Questions
Is this Brussels sprouts casserole keto?
Very much so. Each serving has about 299 calories with 12 g of protein and only 3 g of net carbs once the fiber is counted. The heavy cream and bacon carry the fat.
Can I assemble the casserole ahead of time?
Yes. Put the whole dish together up to a day ahead, cover and refrigerate it, then pour over the cream and bake as usual, adding a few extra minutes since it starts cold.
Can I freeze the casserole?
It is better fresh. The cream sauce can separate on thawing, so keep leftovers in the fridge and eat them within a few days.
Can I use frozen Brussels sprouts?
Fresh sprouts blanched for 10 minutes hold their texture best. If you use frozen, thaw and dry them thoroughly so they do not water down the cream.
Recipe card below.
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Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Place a skillet over medium-high heat and cook the 8 slices (8 oz / 225g) of bacon until it is crispy, which should take about 6 minutes.
- Reserve 1 tbsp (0. 5 oz / 14g) of the rendered bacon fat to grease the casserole dish, and roughly chop the cooked bacon.
- Lightly oil a casserole dish using the reserved 1 tbsp (0. 5 oz / 14g) of bacon fat and set it aside.
- In a medium mixing bowl, gently toss the blanched 1 lb (16 oz / 454g) of Brussels sprouts with the chopped bacon and 0. 5 cup (2 oz / 56g) of the shredded Swiss cheese.
- Transfer the Brussels sprouts, bacon, and cheese mixture into the prepared casserole dish, spreading it out into an even layer.
- Pour the 0. 75 cup (6 fl oz / 170g) of heavy whipping cream evenly over the Brussels sprouts, ensuring they are well coated.
- Top the casserole with the remaining 0. 5 cup (2 oz / 56g) of shredded Swiss cheese.
- Bake the casserole uncovered for about 20 minutes, or until the cheese is melted and lightly browned on top, and the vegetables are bubbling and heated completely through.
- Serve immediately and enjoy!
- Shred your own cheese: Always buy a block of Swiss cheese and grate it yourself. Pre-shredded cheeses are coated with anti-caking agents (like cellulose) that prevent them from melting into the smooth, creamy texture you want for a high-quality Brussels Sprouts Casserole.
- Dry the sprouts completely: After blanching the Brussels sprouts for 10 minutes, drain them and pat them thoroughly dry with a paper towel. Excess water is the enemy of a rich cream sauce and will make your Brussels Sprouts Casserole watery.
- Add a crunchy topping: If you love contrasting textures, sprinkle some toasted breadcrumbs, crushed pork rinds (for a low-carb option), or chopped pecans over the top of your Brussels Sprouts Casserole during the last 5 minutes of baking.
