Creamy Cheesy Brussels Sprouts with Bacon

This Creamy Cheesy Brussels Sprouts with Bacon is the casserole for your next dinner or holiday meal. It takes Brussels Sprouts to the next level of deliciousness.

This is the last day for all of the holiday side dishes week, let me know in the comments what your favorites are!  Don’t forget that below the recipe for this creamy cheesy Brussels Sprouts with bacon casserole you will find today’s links for the recipes.  If you missed my cheesy broccoli cauliflower  on Monday, check it out here and this recipe for that slow cooker glazed carrots recipe from Wednesday!

I didn’t used to be a fan of Brussels Sprouts.  In fact, I hated them – they smelled and tasted horrible to me.  I had ever had them steamed, which really was the only way my dad ever made them.  It wasn’t until I was well into adulthood when I had them roasted and fell in love with the tiny heads of cabbage. Man oh Man, are they ever GOOD.

This side dish doesn’t roast the Brussels Sprouts but bakes them in a cheesy cream sauce that is to die for and then topped with more cheese and bacon.  How can you say no to that?!

How to Make Creamy Cheesy Brussels Sprouts with Bacon Casserole

Pro Tip:  For this recipe I used frozen Brussels Sprouts that I thawed completely before proceeding with the recipe.  Easy way to do this is to let the bag thaw in the refrigerator overnight. Drain and pat dry before using in recipe.  If you would like to use fresh Brussels Sprouts, place them in a pot and bring it to a boil. Boil about 6 minutes, or until tender crisp.  Don’t cook them all the way as they will continue in the oven. 

Pro Tip: While you can fry up six slices of bacon to use in this recipe, I chose to use a package of already cooked real bacon pieces.  Saving my kitchen from the grease splatter.  

Grab a 2 quart casserole dish and preheat the oven to 350 degrees.  

If you are using fresh Brussels Sprouts, this is the time to boil them as directed above.  Also, if you are frying bacon, this is the time do that. 

In a large skillet, over medium-high heat melt 2 tablespoons coconut oil (or use butter) and sauté the onion for about three minutes or until softened, add 2 cloves of minced garlic, and cook one more minute. 

Add two tablespoons flour and whisk into onion/garlic. Let cook one minute before adding the 1 cup of half and half, 1/4 teaspoon dried thyme, and 1/4 teaspoon pepper. Bring to a boil and whisk constantly until thickened.  

Add in the 1/3 cup grated Parmesan and mix until melted.  Add in the drained Brussels Sprouts and toss to combine.  Pour into your baking dish and bake for 30 minutes or until bubble and the Brussels Sprouts are tender and cooked.

Remove pan from oven and top with 1/2 cup sharp cheddar cheese and bacon pieces. Return to oven for about 8 more minutes, or until the cheese is melted.  

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Creamy Cheesy Brussels Sprouts with Bacon

This Creamy Cheesy Brussels Sprouts with Bacon is the casserole for your next dinner or holiday meal. It takes Brussels Sprouts to the next level of deliciousness.

5 from 4 votes

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Ingredients

• 1 32 ounce bag frozen Brussels Sprouts, thawed and drain (or use 5 cups fresh Brussels Sprouts - see note)
• 2 tablespoons coconut oil (or butter)
• 1 cup finely diced onion
• 2 cloves garlic, minced
• 2 tablespoons flour
• 1 cup half and half cream
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1/3 cup grated Parmesan cheese
• 1/2 cup sharp cheddar cheese
• 1 small package cooked real bacon pieces (or fry 6 slices of bacon)

Instructions

• Grab a 2 quart casserole dish and preheat the oven to 350 degrees. 
• If you are using fresh Brussels Sprouts, this is the time to boil them as directed in the notes below.  Also, if you are frying bacon, this is the time do that. 
• In a large skillet, over medium-high heat melt 2 tablespoons coconut oil (or use butter) and saute 1 cup onion for about three minutes or until softened, add 2 cloves of minced garlic, and cook one more minute. 
• Add two tablespoons flour and whisk into onion/garlic. Let cook one minute before adding the 1 cup of half and half, 1/4 teaspoon dried thyme, and 1/4 teaspoon pepper. Bring to a boil and whisk constantly until thickened. 
• Add in the 1/3 cup grated Parmesan and mix until melted. 
• Add in the drained Brussels Sprouts and toss to combine.  Pour into your baking dish and bake for 30 minutes or until bubble and the Brussels Sprouts are tender and cooked. 
• Remove pan from oven and top with 1/2 cup sharp cheddar cheese and bacon pieces. Return to oven for about 8 more minutes, or until the cheese is melted.

Notes

Pro Tip:  For this recipe I used frozen Brussels Sprouts that I thawed completely before proceeding with the recipe.  Easy way to do this is to let the bag thaw in the refrigerator overnight. Drain and pat dry before using in recipe.  If you would like to use fresh Brussels Sprouts, place them in a pot and bring it to a boil. Boil about 6 minutes, or until tender crisp.  Don't cook them all the way as they will continue in the oven. 

Pro Tip: While you can fry up six slices of bacon to use in this recipe, I chose to use a package of already cooked real bacon pieces.  Saving my kitchen from the grease splatter.

Nutritional Disclaimer

“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Other Side Dishes You May Enjoy:

Cheesy Smashed Roasted Brussels Sprouts
Apple Cranberry Pecan Salad
Apple Butternut Squash Casserole with Bacon-Pecan Topping
Smashed Roasted Potatoes
Roasted Green Beans with Fried Onions
 

Friday Holiday Side Dish Recipes:

• Air Fried Green Beans with Crispy Onions by West Via Midwest
• Apple and Kohlrabi Slaw by A Day in the Life on the Farm
• Balsamic Brussels Sprouts with Bacon by Lemon Blossoms
• Buttery Pearl Barley Mushroom Pilaf by Food Lust People Love
• Cheesy Asparagus Bake by The Fresh Cooky
• Couscous with Cumin and Pine Nuts by Shockingly Delicious
• Cranberry Pecan Cornbread Mini Bites by The Freshman Cook
• Creamed Corn by Savory Experiments
• Creamy Cheesy Brussel Sprouts with Bacon by Blogghetti
• Farro Salad with Apples, Arugula & Feta by Sweet Beginnings
• Lemon and Garlic Roasted Brussels Sprouts by Palatable Pastime
• Loaded Cauliflower Casserole by Cheese Curd in Paradise
• Make Ahead Mashed Potatoes by Family Around the Table
• Persimmon Salad With Balsamic Vinaigrette by The Foodie Affair
• Rice Pilaf with Dried Cranberries and Almonds by An Affair from the Heart
• Roasted Beet & Goat Cheese Salad by Kate’s Recipe Box
• Roasted Carrots with Goat Cheese and Pecans by Hezzi-D’s Books and Cooks
• Roasted Sweet Potatoes and Apples by Devour Dinner
• Sausage Stuffing by House of Nash Eats
• Wild Rice and Broccoli Casserole by Karen’s Kitchen Stories
• Wild Rice and Sprouts Pilaf by A Kitchen Hoor’s Adventures

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Enjoy!