Brussels Sprouts Casserole with Bacon, Gruyere, and Crispy Cracker Topping Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
