Brussels Sprouts Casserole

An easy brussels sprouts casserole that’s baked with a creamy cheese sauce and topped with crispy bacon. This recipe makes a wonderful side dish for any meal and will shine on your holiday table.

Course Side Dish

Cuisine American

Keyword brussels sprouts

Prep Time 15

Cook Time 55

resting time 15

Total Time 1 25

Servings

Calories 397kcal

Author Elizabeth

Ingredients

6 Bacon Slices cut into roughly ½ inch pieces
2 tablespoons Butter divided (1 tablespoon to cook the brussels sprouts and 1 tablespoon for the cheese sauce)
1 pound Brussels Sprouts washed, trimmed, and cut in half or quarters depending on their size
½ teaspoon Salt
¼ teaspoon Onion Powder
¼ teaspoon Garlic Powder
¼ teaspoon Black Pepper
¼ cup Chicken Broth
1 tablespoon All Purpose Flour
1 cup Whole Milk
1 cup Shredded Cheddar Cheese 4 ounces

Instructions

Preheat oven 350°F
Add the bacon to a large, deep, nonstick skillet over medium heat. Cook for approximately 10 minutes or until crispy, stirring frequently.
Take the skillet off the heat. Remove the bacon with a slotted spoon and set on a plate lined with paper towel, reserve for later.
Drain all but 1 tablespoon of the bacon drippings from the skillet (do not wipe). Place it back over medium heat and add 1 tablespoon of butter. When the butter is melted and foamy add the brussels sprouts, salt, onion powder, garlic powder and black pepper. Stir well to distribute the seasonings.
Cook for 3 minutes, stirring frequently.
Add the chicken broth, cover the skillet, and cook for 2 minutes to steam the brussels sprouts so they start to soften, stir occasionally.
Uncover the pan and cook them for another 2-3 minutes until the liquid cooks out and they are just tender and golden in spots, stir occasionally.
Take the skillet off the heat. Remove the brussels sprouts and place them in a casserole dish (about 9-10 inches – 1 quart).
Place the pan back over medium heat and add the remaining 1 tablespoon of butter. When it melts add the flour. Stir well to combine. Cook the flour for 30 seconds to 1 minute, stirring almost constantly.
Add the milk and stir well until smooth. When the milk starts to simmer (about 1-1½ minutes), remove the pan from the heat and let the milk cool 1-2 minutes so that it is still hot but no longer simmering.
Add the shredded cheese to the milk and stir until it is melted and incorporated into the sauce.
Add the cheese sauce to the brussels sprouts and stir to combine. Arrange the crumbled crispy bacon on top.
Bake the casserole for 25-30 minutes or until the sauce is bubbly around the edges.
Allow it to rest for 15 minutes before serving so it has a chance to set.

Notes

Use regular cut sliced bacon. If you use thin or thick slice you will need to adjust the cooking time to get it crispy.
Do not overheat the milk and never leave it unattended on the stovetop. Milk will boil over very quickly so keep an eye on it.
Place the casserole dish on a baking sheet just in case it bubbles over it does not make a mess out of your oven.
Cut the brussels sprouts roughly the same size so that they cook at same rate. Cut the smaller ones in half and larger sprouts into quarters.

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