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cheesy bacon brussels sprouts casserole

Brussels Sprouts Cheddar Bacon Casserole

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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Course Side
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 large skillet
  • 1 9x13 inch baking dish
  • 1 colander
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Wooden spoon
  • 1 Mixing bowl
  • 1 aluminum foil sheet optional

Ingredients
  

  • 2 pound Brussels sprouts trimmed and halved
  • 8 ounce bacon chopped
  • 2 tablespoon unsalted butter
  • 2 tablespoon all-purpose flour
  • 1 1/2 cup whole milk warmed
  • 1/2 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt or to taste
  • 1/4 teaspoon black pepper
  • 2 cup sharp cheddar cheese shredded and divided
  • 1/2 cup Parmesan cheese grated
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon olive oil
  • 1 tablespoon fresh parsley chopped, optional, for garnish

Instructions
 

  • Preheat the oven to 375°F (190°C) and grease the 9x13-inch baking dish.
  • Bring a large pot of salted water to a boil and blanch the Brussels sprouts for 3 to 4 minutes until bright green and just tender, then drain well.
  • In a large skillet over medium heat, cook the chopped bacon until crisp, then transfer the bacon to a bowl and reserve 1 to 2 tablespoons of the rendered fat in the skillet.
  • Add the butter to the skillet and melt, sprinkle in the flour, and whisk for 1 minute to form a roux.
  • Gradually whisk in the warmed milk and cream until smooth and simmer for 2 to 3 minutes until slightly thickened.
  • Whisk in the Dijon, garlic powder, onion powder, salt, and pepper, then remove from heat and stir in 1 1/2 cups of the shredded cheddar and all of the Parmesan until melted.
  • Combine the blanched Brussels sprouts and most of the bacon with the cheese sauce, then transfer the mixture to the prepared baking dish and level the top.
  • In a small bowl, mix the panko with olive oil and the remaining 1/2 cup cheddar, then sprinkle evenly over the casserole.
  • Bake for 20 to 25 minutes until bubbly and golden on top, tenting loosely with foil if browning too quickly.
  • Remove from the oven, sprinkle with the reserved bacon and parsley, and rest for 5 minutes before serving.

Notes

For best texture, drain the Brussels sprouts thoroughly after blanching to prevent a watery sauce, and pat them dry if needed. Warm the milk before adding to the roux to reduce lumps and speed thickening. If you prefer a deeper roasted flavor, halve the sprouts and roast them at 425°F (220°C) for 15 minutes instead of blanching before assembling. Smoked cheddar or Gruyère adds complexity, and a pinch of red pepper flakes or cayenne brings gentle heat. Make ahead by assembling up to step 8, refrigerating for up to 24 hours, and adding 5 to 10 minutes to the bake time from cold.
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