Introduction
Picture a golden, bubbling casserole crowned with a crisp, cheddar-panko crust, giving way to tender, emerald Brussels sprouts and the smoky aroma of bacon rising in cozy waves. Imagine creamy cheese sauce clinging to each leaf, a whisper of Dijon and garlic warming the edges—comfort you can scoop onto a plate.
This dish matters to me because it turns a sometimes-skeptical vegetable into the star, the kind of side that gathers everyone close and quiets the table with its first crunchy-topped bite. It’s ideal for busy weeknights when you need something reliable and make-ahead friendly, or for unhurried Sunday suppers where the oven does the heavy lifting while you catch up with family. It slides into holiday spreads just as easily, holding its own next to roast turkey or ham, and it reheats like a dream for next-day lunches.
It once rescued a last-minute potluck, disappearing first from the buffet. Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor: smoky bacon, sharp cheddar, and Parmesan
- Nails creamy-crunchy contrast with cheesy sauce and panko topping
- Speeds weeknights with quick blanch-and-bake assembly
- Crowd-pleasing side that upgrades holiday and everyday dinners
- Make-ahead friendly; assemble early and bake when ready
Ingredients
- 2 lb Brussels sprouts, trimmed and halved — blanch or roast for best texture
- 8 oz bacon, chopped — look for thick-cut, hardwood-smoked
- 2 tbsp unsalted butter — real butter, not margarine
- 2 tbsp all-purpose flour — for a smooth roux
- 1 1/2 cups whole milk, warmed — prevents lumps in sauce
- 1/2 cup heavy cream — adds richness
- 1 tsp Dijon mustard — brightens the cheese sauce
- 1/2 tsp garlic powder — even flavor distribution
- 1/2 tsp onion powder — subtle savory depth
- 1/2 tsp kosher salt — adjust to taste
- 1/4 tsp black pepper — freshly ground if possible
- 2 cups sharp cheddar cheese, shredded, divided — shred from a block for best melt
- 1/2 cup Parmesan cheese, grated — adds savory bite
- 1/2 cup panko breadcrumbs — for extra crunch
- 1 tbsp olive oil — toss with panko to crisp
- 1 tbsp fresh parsley, chopped (optional) — for color and freshness
Step-by-Step Method
Preheat Oven & Prep Dish
Heat the oven to 375°F (190°C). Grease a 9×13-inch baking dish to prevent sticking and assure easy cleanup. Gather all equipment and ingredients for efficiency. Shred cheeses, chop bacon, and trim and halve Brussels sprouts. Warm the milk gently on the stove or in the microwave to help the sauce thicken smoothly later without lumps.
Blanch the Brussels Sprouts
Bring a large pot of salted water to a rolling boil. Add Brussels sprouts and blanch for 3 to 4 minutes until bright green and just tender. Drain thoroughly in a colander to remove excess moisture. Pat dry if needed to avoid a watery casserole.
Set aside while you prepare the bacon and sauce.
Crisp the Bacon
Place a large skillet over medium heat. Cook chopped bacon until crisp and browned, stirring occasionally for even cooking. Transfer bacon to a bowl with a slotted spoon. Reserve 1 to 2 tablespoons of bacon fat in the skillet.
This flavorful fat will enrich the roux and deepen the savory taste of the sauce.
Make a Roux
Add butter to the reserved bacon fat and melt over medium heat. Sprinkle in flour and whisk constantly for about 1 minute to form a smooth roux. Avoid browning.
This step cooks out the raw flour taste and builds the base for a creamy sauce that thickens properly without clumping.
Build the Cheese Sauce
Gradually whisk in warmed milk and the heavy cream. Simmer 2 to 3 minutes, whisking, until slightly thickened and silky. Whisk in Dijon, garlic powder, onion powder, salt, and pepper.
Remove from heat and stir in 1 1/2 cups cheddar and all Parmesan until fully melted and smooth.
Combine Sprouts, Bacon & Sauce
Add the blanched Brussels sprouts and most of the cooked bacon to the cheese sauce. Fold gently to coat everything evenly without breaking the sprouts. Taste and adjust seasoning if needed.
Transfer the mixture to the greased baking dish and spread into an even layer for uniform baking.
Mix the Topping
In a small bowl, combine panko breadcrumbs with olive oil and the remaining 1/2 cup shredded cheddar. Toss until the crumbs are evenly moistened and clump slightly. This assure a crisp, golden crust.
Sprinkle the mixture evenly over the casserole, covering the surface from edge to edge.
Bake Until Golden & Bubbly
Place the dish on the center rack and bake 20 to 25 minutes until the casserole is bubbling and the topping is golden. Tent loosely with foil if browning too quickly.
The interior should be hot and creamy. Avoid overbaking to keep the sprouts tender, not mushy.
Finish & Rest Before Serving
Remove from the oven and sprinkle with the reserved bacon and chopped parsley for freshness. Let the casserole rest 5 minutes to set and thicken slightly.
This makes serving cleaner and enhances texture. Slice into portions and serve hot as a hearty, crowd-pleasing side.
Ingredient Swaps
- Dairy-free: use plant butter, oat milk, and coconut cream; swap cheeses for a good-melting vegan cheddar and parm-style alternative.
- Gluten-free: replace flour with cornstarch (2 tsp whisked into cold milk) and use GF panko or crushed rice crackers.
- Pork-free/budget: sub turkey bacon, smoked turkey, or sautéed mushrooms; for cheese, use mild cheddar or Colby-Jack; if Dijon’s unavailable, use yellow mustard plus a pinch of vinegar.
You Must Know
Doneness • If the sauce looks thin after combining with sprouts, keep it on gentle heat, stirring, until it coats a spoon and leaves a clean line when you swipe a finger (about 2–3 more minutes); this guarantees it won’t weep in the oven.
Troubleshoot • When the topping browns too fast before the center is hot, shield with foil and continue until the middle reads 165°F or the edges are vigorously bubbling for 60 seconds; this prevents a pale, underheated interior.
Scale • For 8–10 servings, increase ingredients by 1.5x and use a deeper 9×13 or two 8x8s; extend oven time by 8–12 minutes, watching for an evenly golden top and audible bubbling.
Flavor Boost • For smokier depth, swap 1 cup of cheddar for smoked cheddar or Gruyère and add 1/8–1/4 teaspoon cayenne; you’ll taste a warm finish and smell a toasty, nutty aroma as it reaches golden brown.
Make-Ahead • To hold texture overnight, cool the assembled dish quickly to below 40°F within 2 hours, keep covered up to 24 hours, then add 5–10 minutes to oven time until the center hits 165°F and the topping crisps.
Serving Tips
- Serve alongside roast chicken or steak; its richness complements savory mains.
- Add brightness with a lemony arugula salad to balance the creamy sauce.
- Plate in warm shallow bowls; finish with extra parsley and cracked black pepper.
- Offer a tart cranberry relish or apple chutney for a sweet-acid contrast.
- Pair with a crisp Chardonnay or amber ale to cut through the cheddar.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container 3–4 days.
Reheat covered at 350°F until hot.
Make ahead by assembling through topping.
Cover and refrigerate up to 24 hours.
Add 5–10 minutes to bake time.
Freezes well (unbaked or baked) up to 2 months.
Wrap tightly.
Thaw overnight before baking/reheating.
Reheating
Reheat gently.
Microwave covered at 50% power in short bursts, stirring once.
Oven at 325°F covered for 15–20 minutes until warmed through.
Stovetop on low heat with a splash of milk, stir frequently.
Avoid boiling.
Midwestern Church Potlucks
Once leftovers are gently warmed, I’m already thinking about where this casserole shines brightest: a Midwestern church potluck.
You know the scene—folding tables lined with slow cookers, snow boots by the door, and the hum of coffee hour conversation. I set down this Brussels sprouts cheddar bacon casserole, and it announces itself: bubbling edges, bronzed panko, ribbons of smoky bacon.
I build it for sharing. It travels well in a 9×13, holds heat under foil, and serves clean squares without slipping. The cheddar-parmesan sauce stays silky, the sprouts keep their bite, and the breadcrumb crown stays crisp. Folks who “don’t do Brussels sprouts” take a cautious spoonful, then circle back. It’s hearty, welcoming, and undeniably Midwestern—comfort with a confident wink.
Final Thoughts
Ready to dig in? Give this Brussels Sprouts Casserole a try as written, or tweak it with your favorite cheeses, a pinch of heat, or roasted sprouts for extra depth—then tell me how you made it your own!
Frequently Asked Questions
Can I Make This Gluten-Free Without Sacrificing the Crispy Topping?
Yes—you can. I swap flour for sweet rice flour and use gluten-free panko tossed with olive oil and cheddar. I bake until deeply golden. You’ll hear that shattery crunch and taste buttery, smoky, irresistibly crisp edges.
How Do I Scale the Recipe for a Crowd or Half-Batch?
Scale linearly: I double or triple everything, use two 9x13s, and extend bake a few minutes. For half-batch, halve ingredients, use an 8×8, and reduce baking slightly. Keep sauce thickness consistent; taste salt.
What Wines or Beers Pair Best With This Casserole?
I’d pour a crisp Chardonnay or Grüner Veltliner; their acidity cuts richness. Prefer bubbles? Brut cava sings. Beer lover, choose a German pilsner or Belgian saison. I’d also adore a dry cider’s bright snap.
Can I Cook It Entirely on the Stovetop Without Baking?
Yes—you can. I’d blanch, make the sauce, fold everything together, then cover and simmer gently. I’d finish by broiling briefly or toasting panko in a skillet for crunch. You’ll miss baked caramelization, but flavor sings.
How Can I Reduce the Sodium While Keeping Flavor?
Start by using low-sodium bacon and cheese; I’ll salt lightly. I boost flavor with Dijon, garlic, onion, lemon zest, cracked pepper, and smoked paprika. I’ll finish with toasted panko and parsley for crunch and brightness.
