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Cheesy and savory Brussels Sprout Casserole is easy to make and perfect for family dinners or holiday meals! Tender, crisp brussels sprouts are combined with pine nuts, bacon and cheese and baked until tender and golden brown. This side dish pairs with a variety of mains and is sure to be a hit!
Plan to serve this for Thanksgiving? Round out your holiday meal with with Green Bean Casserole, Cornbread Stuffing and The Best Sweet Potato Casserole.
Brussels Sprout Casserole Recipe
If you don’t think you like brussels sprouts, think again! I’m about to change your mind with this irresistible creamy, cheesy brussels sprout casserole! Because let’s be honest, everything’s better when it involves bacon and cheese. This superfood veggie is first sautéed in bacon fat until it’s flavorful and tender. Then, an incredible luscious sauce with cream, parmesan, lemon zest, crisp bacon, toasted pine nuts, ground pepper, and salt is simmered until rich and thick. Finally, everything is topped with mozzarella and baked until bubbling and golden brown.
As you plan your holiday menu, this tasty brussels sprout casserole is a wonderful addition to the spread! Serve it alongside other favorites, like corn pudding, mashed potatoes, and don’t forget the pumpkin pie! Enjoy for the holidays, but also be sure to work this amazing dish into weekday dinners, since it pairs well with a variety of meat and poultry main dishes. It’s sure to wow your family at the dinner table. You are going to love it!
Ingredients Needed
If you are looking for a warm and cozy side dish that the entire family will enjoy, this is it. Even if you think that you don’t like brussels sprouts, you should give this recipe a chance. As an added plus, it’s made with just a handful of simple ingredients. Note: exact measurements are in the recipe card at the end of the post.
- Pine Nuts: Add a lovely crunch! If you’re not a fan of nuts, feel free to omit them.
- Brussels Sprouts: Cut off the ends and remove any outer leaves that are broken or damaged. Cut each sprout in half lengthwise, so they cook more evenly.
- Bacon: Use 6 slices of a good thick-cut bacon.
- Heavy Cream: Half and half will work, but for a super rich, creamy sauce, I recommend heavy whipping cream.
- Parmesan Cheese: For the best flavor, try grating your own!
- Lemon Zest: Brightens the dish.
- Ground Black Pepper: This won’t give any heat but the perfect amount of savory flavor.
- Mozzarella Cheese: For mozzarella that’s extra flavorful and melts smoothly, skip the pre-shredded bags of cheese and grate your own instead.
- Salt: Add to taste, to bring all of the delicious flavors in your Brussels sprout casserole together.
Picking the Best Brussels Sprouts
When purchasing fresh Brussels sprouts, look for tightly packed sprouts with very few loose leaves on them. Choose dark green sprouts that are firm. Avoid any that are yellow, shriveled, mushy or have black spots. Smaller sprouts tend to be sweeter and are best for quicker cooking times.
How to Make Brussels Sprouts Casserole
These cheesy brussels sprouts only take a few easy steps, and voila, a crowd-pleasing side dish is ready to devour! You are going to love all of its wonderful flavors and textures!
- Prep: Preheat the oven to 375 degrees Fahrenheit and spray a 2-3 quart baking dish with pan spray.
- Toast the Pine Nuts: Add the pine nuts to a large skillet and heat over medium. Stir the pine nuts around every 30 seconds or so to prevent them from burning. Once they become lightly toasted and fragrant, remove them from the pan to cool.
- Cook Bacon: Add the bacon to the skillet and heat over medium heat until crisp. Remove to a small bowl lined with a paper towel to drain. Discard all but 2 tablespoons of bacon fat.
- Sauté Brussels Sprouts: Add the brussels sprouts to the bacon fat in the skillet and sauté for about 10 minutes, until they are browning and tender.
- Make the Sauce: Reduce the heat to medium-low and stir in the cream, parmesan, lemon zest, crisp bacon, toasted pine nuts, ground pepper, and salt to taste. Simmer for 5-10 minutes until the sauce thickens.
- Bake: Transfer into the prepared baking dish and top with mozzarella. Bake for 10-15 minutes, until bubbling and the cheese is browned.
Tips and Variations
Here are some simple tips and ways to make this brussels sprout casserole recipe your own! This is a family-favorite side dish, and I know your family will love it too!
- One Pan Recipe: For less dishes, use an oven safe skillet! Top with cheese and bake as directed.
- Add More Lemon: The lemon in this dish adds a nice brightness against the heaviness of the bacon, cream, and cheese. If you really love lemon I recommend increasing the amount to 2 teaspoons.
- Different Cheese Option: Instead of parmesan and mozzarella, you may substitute for other flavorful, melty cheeses such as sharp white cheddar or gruyere.
- Make It Vegetarian: If you would like to make this dish vegetarian, simply omit the bacon and use 2 tablespoons of olive oil to sauté the Brussel sprouts instead of bacon fat.
Storing Leftover Brussels Sprout Casserole
- In the Refrigerator: Store leftovers in an airtight container in the refrigerator for 3-4 days.
- To Reheat: Reheat in a 350 degree Fahrenheit oven for 15-20 minutes, until heated through.
- Make ahead! Follow the steps until you transfer it into the baking dish. Let it cool, cover with plastic wrap or foil, and store in the fridge for up to 24 hours. When ready to cook it, remove the cover and bake without cheese for 15-20 minutes until heated through. Top with mozzarella and bake for another 10-15 minutes, until bubbling and the cheese is browned.
More Holiday Recipes
Looking to add to your normal holiday favorites? These are some of our family-favorite Thanksgiving recipes, that are always winners! Just like this brussels sprout casserole, they’re comforting and packed with flavor!
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Brussels Sprout Casserole
Ingredients
- â…“ cup toasted pine nuts
- 1 pound brussel sprouts cut in half
- 6 slices thick-cut bacon diced
- 1 ½ cup heavy cream
- 1 cup shredded parmesan cheese
- 1 teaspoon lemon zest
- ½ teaspoon ground black pepper
- 1 cup shredded mozzarella cheese
- salt to taste
Instructions
- Preheat the oven to 375 degrees Fahrenheit and spray a 2-3 quart baking dish with pan spray.
- Add the pine nuts to a large skillet and heat over medium. Stir the pine nuts around every 30 seconds or so to prevent them from burning. Once they become lightly toasted and fragrant, remove them from the pan to cool.
- Add the bacon to the skillet and heat over medium heat until crisp. Remove to a small bowl lined with a paper towel to drain. Discard all but 2 tablespoons of bacon fat.
- Add the brussel sprouts to the bacon fat in the skillet and sauté for about 10 minutes, until they are browning and tender.
- Reduce the heat to medium-low and stir in the cream, parmesan, lemon zest, crisp bacon, toasted pine nuts, ground pepper, and salt to taste. Simmer for 5-10 minutes until the sauce thickens.
- Transfer into the prepared baking dish and top with mozzarella. Bake for 10-15 minutes, until bubbling and the cheese is browned.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Never mind. Some how I missed that you can make it ahead😄
Can you make this ahead of time and just not bake it right of way?
Thank you in advance 🙂
Yes! You can keep it covered with plastic wrap and store it overnight before baking it.
Followed the directions to a T, and included the toasted pine nuts. Everyone loved it! Will make this dish again.
Followed this recipe to the T and everyone including me loved it! Will make it again.
Even ttough I haven’t made this YET, I have a funny story. NO ONE in my home likes brussel sprouts but me. One day while out for our son’s b-day dinner, my LOVING husband ORDERED a side dish of them in a casserole dish. I took one from his plate & GENTLY tossed it at him! THE NERVE! I was too fit to be tied! When I brought it to his attention, he simply smiled & said “THIS is different”. I REALLY couldn’t argue TOO much but seeing THIS, I can’t wait to make it, even if I’m the ONLY one to eat it all. I’ll freeze single serving for myself. I WILL write again when I make it for sure since I’ve written a book thus far. LOL