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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.

Creamy Cheesy Brussels Sprouts with Bacon with text overlay

 

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?!

Creamy Cheesy Brussels Sprouts Casserole with Bacon

 

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. 

thawed Brussels Sprouts in strainer

 

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. 

sauted onions in skillet

 

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.  

Simmering the creamy sauce for Brussels Sprouts casserole

 

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.

Brussels Sprouts in a creamy sauce ready to bake

 

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.  

Creamy Cheesy Brussels Sprouts with Bacon

 

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Creamy Cheesy Brussels Sprouts with Bacon

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
Print Pin Rate

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.

Tried this recipe?I hope you enjoy all the recipes I share with you, including this one! I hope you try it, enjoy it, comment and rate it, and share it with your friends and family!

Creamy Cheesy Brussels Sprouts with Bacon

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
 

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5 from 4 votes (1 rating without comment)

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10 Comments

  1. It’s not Thanksgiving without Brussels Sprouts and this cheesy version sounds wonderful.

  2. Cheese and bacon makes just about everything delicious, except maybe ice cream =) This looks amazing.

  3. I thought I loved Brussels Sprouts before…. then you added all of this creamy cheesy goodness! I am totally on board.

  4. I’m so excited to try this! I have it on the menu for Monday!

  5. Cannot wait to make this for the holidays! I love brussels sprouts, but making it in casserole form with cheese, can’t wait!

  6. 5 stars
    Now this is going to be on our regular meal rotation. What a delicious side dish. Everyone loves that cheesy goodness!

  7. Jessica Formicola says:

    5 stars
    Creamy and cheesy are two words that I love to see! Definitely making these Brussels sprouts soon!

  8. 5 stars
    Everything is amazing when you add cheese and bacon!

  9. I love the two kinds of cheese in there. If we had this growing up, I’m sure sprouts would be eaten first!

  10. We ended up having these for Thanksgiving dinner tonight! They were super flavorful and easy to make. I roasted the Brussels Sprouts before putting the creamy sauce on them and that worked well for ssoftening them up!