Recipe: The Easiest, Cheesiest Brussels Sprout Casserole

I recently found myself staring at a bag of Brussels sprouts, wondering how to prepare them. I wanted to try something new (I’ve had my fill of crispy roasted sprouts and shredded Brussels sprout slaws) — and I was craving something comforting. Enter: this irresistible Brussels sprout casserole. It’s packed with crispy bacon and lots of gooey cheese, and it totally satisfied my need for a new veggie side.

The Easiest Brussels Sprout Casserole Starts with a Skillet

An easy recipe means something different for everyone, but for me, it’s all about keeping both the ingredients and the process as short and straightforward as possible. (Bonus points for minimal cleanup!) This version checks all those boxes: You’ll cook a few strips of bacon in a cast iron skillet, then brown the sprouts in the rendered fat. The rest of the ingredients go directly into the skillet, then it’s popped into the oven for ooey-gooey vegetable perfection.

Brussels Sprout Casserole


  • 4 slices

    bacon (about 4 ounces)

  • 2 pounds

    Brussels sprouts, trimmed and halved lengthwise

  • 2

    medium shallots, thinly sliced

  • 2 cloves

    garlic, minced

  • 1/2 teaspoon

    kosher salt

  • 1/8 teaspoon

    cayenne pepper

  • 1 cup

    heavy cream

  • 1 tablespoon

    Dijon mustard

  • 1 1/2 cups

    grated Gruyère cheese, divided


  1. Arrange a rack in the middle of the oven and heat to 400℉.

  2. Place the bacon in a large, oven-proof skillet over medium-low heat. Cook until the fat has rendered out and the bacon is crispy, flipping halfway through, about 10 minutes total. Transfer the bacon to a paper towel-lined plate.

  3. increase the heat to medium. Add the Brussels sprouts, shallot, garlic, salt, and cayenne pepper to the skillet and stir to coat with the bacon fat. Cook, stirring occasionally, until lightly browned around the edges, about 5 minutes.

  4. Add the cream and mustard, use your hands to crumble in the bacon in small pieces, and stir to combine. Sprinkle with the cheese.

  5. Bake until the casserole is bubbly, the Brussels sprouts are tender, and the cheese is melted, about 15 minutes. Turn the oven to broil, and broil until the top is lightly browned, 2 to 3 minutes.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.

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