Brussels Sprouts Casserole with Bacon, Gruyere, and Crispy Cracker Topping Recipe

Introduction

This Brussels Sprout Casserole is a comforting side dish that combines tender, slightly crispy sprouts with a creamy cheesy sauce and a crunchy cracker topping. It’s perfect for holiday meals or a cozy dinner any time of year.

Ingredients

• 2 pounds Brussels sprouts (halved lengthwise, quartered if large)
• 1 tablespoon olive oil
• 6 slices bacon (chopped)
• 2 tablespoons all-purpose flour
• 1¾ cups whole milk
• 1½ cups shredded gruyere cheese (or sharp cheddar)
• ½ teaspoon onion powder
• ¼ teaspoon salt (more to taste)
• ¼ teaspoon black pepper
• 10 Ritz Crackers (crushed)
• ¼ cup shredded Parmesan cheese
• 1 tablespoon salted butter (melted)

Instructions

1. Step 1: Preheat oven to 375°F.
2. Step 2: Rinse Brussels sprouts and remove any wilted outer leaves. Cut them in half or quarters if large.
3. Step 3: Heat olive oil in a skillet over medium-high heat. Add Brussels sprouts and cook for 5 to 6 minutes until tender-crisp and slightly browned. Transfer to a 2-quart baking dish.
4. Step 4: Using the same skillet, cook chopped bacon over medium-high heat until crisp. Remove bacon to a plate, reserving 2 tablespoons of bacon grease in the skillet.
5. Step 5: Reduce heat to medium and stir in flour. Cook, stirring constantly, for 2 to 3 minutes to form a roux.
6. Step 6: Gradually add milk, whisking continuously until smooth after each addition.
7. Step 7: Remove the skillet from heat and whisk in gruyere cheese, onion powder, salt, and pepper. Pour the cheese sauce over the Brussels sprouts. Add the cooked bacon and stir to combine.
8. Step 8: In a small bowl, mix crushed Ritz crackers, Parmesan cheese, and melted butter. Sprinkle this mixture evenly over the casserole.
9. Step 9: Bake uncovered for 20 to 25 minutes until the topping is golden brown and the casserole is bubbly. Serve warm.

Tips & Variations

• For a vegetarian version, omit the bacon and use olive oil or butter instead; consider adding sautéed mushrooms for extra flavor.
• Substitute sharp cheddar for gruyere if you prefer a more familiar, tangy cheese flavor.
• To add a crunchy contrast, toss in some toasted pecans or walnuts on top just before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to keep the topping crisp, or microwave for a quicker option, though the topping may soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this casserole?

Yes, you can use frozen Brussels sprouts. Thaw and drain them well before cooking to avoid excess moisture that might make the casserole soggy.

How do I get a crispy topping?

Using crushed Ritz crackers mixed with melted butter and Parmesan helps create a golden, crispy topping. Baking uncovered allows the topping to brown nicely. Avoid covering the casserole during baking.

Brussels Sprouts Casserole with Bacon, Gruyere, and Crispy Cracker Topping Recipe

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4.9 from 152 reviews

This Brussels Sprout Casserole is a creamy, cheesy, and savory side dish featuring tender-crisp Brussels sprouts coated in a rich Gruyere cheese sauce with crispy bacon and a crunchy Parmesan cracker topping. Perfectly baked until golden and bubbly, it makes an excellent addition to holiday meals or comforting dinners.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 2 pounds Brussels sprouts (halved lengthwise, quartered if large)
• 1 tablespoon olive oil

Cheese Sauce and Toppings

• 2 tablespoons all-purpose flour
• 1¾ cups whole milk
• 1½ cups shredded Gruyere cheese (or sharp cheddar)
• ½ teaspoon onion powder
• ¼ teaspoon salt (more to taste)
• ¼ teaspoon black pepper
• 10 Ritz Crackers (crushed)
• ¼ cup shredded Parmesan cheese
• 1 tablespoon salted butter (melted)

Protein

• 6 slices bacon (chopped)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
2. Prepare Brussels Sprouts: Rinse the Brussels sprouts thoroughly and remove any wilted outer leaves. Cut the sprouts in half lengthwise, or into quarters if they are large, for even cooking.
3. Sauté Brussels Sprouts: Heat olive oil in a skillet over medium-high heat. Add Brussels sprouts and cook for 5 to 6 minutes until they are tender-crisp and have a slight brown color. Then transfer them to a 2-quart baking dish.
4. Cook Bacon: In the same skillet, add chopped bacon and cook over medium-high heat until crispy. Remove the bacon from the skillet and set it aside on a plate. Keep 2 tablespoons of bacon grease in the skillet for the sauce.
5. Make Roux: Reduce heat to medium. Stir in 2 tablespoons of all-purpose flour into the bacon grease. Cook for 2 to 3 minutes, stirring continuously to create a roux that will thicken the sauce.
6. Add Milk: Gradually add 1¾ cups of whole milk a small amount at a time, whisking constantly after each addition to ensure the sauce remains smooth and lump-free.
7. Add Cheese and Seasoning: Remove the skillet from heat and whisk in 1½ cups of shredded Gruyere cheese, ½ teaspoon onion powder, ¼ teaspoon salt (adjust to taste), and ¼ teaspoon black pepper. Pour this rich cheese sauce over the sautéed Brussels sprouts. Add the cooked bacon and stir gently to combine everything evenly.
8. Prepare Topping: In a small bowl, mix the crushed Ritz crackers, ¼ cup shredded Parmesan cheese, and 1 tablespoon melted salted butter until combined. Sprinkle this mixture evenly over the casserole.
9. Bake: Place the casserole uncovered into the preheated oven and bake for 20 to 25 minutes, or until the top is browned and bubbly, and the sauce is set.

Notes

• For a stronger flavor, substitute Gruyere with sharp cheddar.
• Adjust salt carefully, as bacon and Parmesan can add saltiness.
• Ensure Brussels sprouts are tender but not mushy before baking for the best texture.
• Leftover casserole can be refrigerated for up to 3 days and reheated in the oven for best results.
• To make it gluten-free, substitute flour with a gluten-free thickener and use gluten-free crackers for topping.

Keywords: Brussels sprout casserole, cheesy Brussels sprouts, baked Brussels sprouts, bacon casserole, Thanksgiving side dishes, holiday side dish