Introduction

This Brussels Sprout Casserole is a delicious twist on a classic side dish, combining tender sprouts with a creamy, cheesy sauce and crispy bacon. Topped with a buttery cracker crust, it’s perfect for holiday gatherings or cozy weeknight dinners.

Brussels Sprout Casserole with Bacon, Gruyere, and Crispy Cracker Topping Recipe - Recipe Image

Ingredients

2 pounds Brussels sprouts (halved lengthwise, quartered if large)
1 tablespoon olive oil
6 slices bacon (chopped)
2 tablespoons all-purpose flour
1¾ cups whole milk
1½ cups shredded gruyere cheese (or sharp cheddar)
½ teaspoon onion powder
¼ teaspoon salt (more to taste)
¼ teaspoon black pepper
10 Ritz Crackers (crushed)
¼ cup shredded Parmesan cheese
1 tablespoon salted butter (melted)

Instructions

Step 1: Preheat your oven to 375°F.
Step 2: Rinse the Brussels sprouts and remove any wilted outer leaves. Cut them in half or quarters if large.
Step 3: Heat the olive oil in a skillet over medium-high heat. Add the Brussels sprouts and cook for 5 to 6 minutes until tender-crisp and slightly browned. Transfer them to a 2-quart baking dish.
Step 4: In the same skillet, add chopped bacon and cook over medium-high heat until crisp. Remove bacon to a plate and reserve 2 tablespoons of bacon grease in the skillet.
Step 5: Lower heat to medium and stir in the flour, cooking for 2 to 3 minutes to create a roux.
Step 6: Gradually add the milk, whisking after each addition until the mixture is smooth and thickened.
Step 7: Remove from heat and whisk in the shredded gruyere cheese, onion powder, salt, and pepper. Pour this sauce over the Brussels sprouts, then stir in the cooked bacon.
Step 8: In a small bowl, combine the crushed Ritz crackers, Parmesan cheese, and melted butter. Spread this mixture evenly over the top of the casserole.
Step 9: Bake uncovered for 20 to 25 minutes, until the topping is golden brown and the casserole is bubbly.

Tips & Variations

For a vegetarian version, omit bacon and use olive oil or butter for the roux. Add toasted nuts for extra crunch.
Try swapping gruyere for sharp cheddar or a blend of both for different flavor profiles.
Make sure to cook the Brussels sprouts until just tender to avoid a mushy casserole.
Using crushed crackers adds great texture; panko breadcrumbs are a good alternative.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to keep the topping crispy. Avoid microwaving as it can make the topping soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole up to the point of adding the cracker topping and refrigerate it for a few hours before baking. Add the topping just before baking to ensure it stays crisp.

What can I use instead of Ritz Crackers?

Panko breadcrumbs or crushed saltine crackers make excellent substitutes for Ritz Crackers and will provide a similar crunchy topping.

Brussels Sprout Casserole with Bacon, Gruyere, and Crispy Cracker Topping Recipe

Print Recipe

★★★★★

4.6 from 54 reviews

This Brussels Sprout Casserole is a comforting and delicious side dish featuring tender, sautéed Brussels sprouts in a creamy gruyere cheese sauce, topped with crispy bacon and a buttery, cheesy Ritz cracker crust. Perfectly baked until bubbly and golden, it combines savory and crunchy textures for a crowd-pleasing addition to any meal.

Author: Dana
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American

Ingredients

Scale

Vegetables

2 pounds Brussels sprouts (halved lengthwise, quartered if large)

Cooking Fat & Oil

1 tablespoon olive oil
1 tablespoon salted butter (melted)

Meat

6 slices bacon (chopped)

Dairy

1¾ cups whole milk
1½ cups shredded gruyere cheese (or sharp cheddar)
¼ cup shredded Parmesan cheese

Dry Ingredients & Seasonings

2 tablespoons all-purpose flour
½ teaspoon onion powder
¼ teaspoon salt (more to taste)
¼ teaspoon black pepper
10 Ritz Crackers (crushed)

Instructions

Preheat Oven: Preheat your oven to 375°F to prepare for baking the casserole later.
Prepare Brussels Sprouts: Rinse the Brussels sprouts thoroughly and remove any wilted outer leaves. Slice them in half lengthwise, or into quarters if they’re large, to ensure even cooking.
Sauté Brussels Sprouts: Heat olive oil in a skillet over medium-high heat. Add the Brussels sprouts and cook for 5 to 6 minutes until they become tender-crisp and slightly browned. Once done, transfer them to a 2-quart baking dish.
Cook Bacon: In the same skillet, add the chopped bacon and cook over medium-high heat until crisp. Once crispy, set the bacon aside on a plate and reserve 2 tablespoons of the bacon grease in the skillet for the sauce.
Make Roux: Reduce the heat to medium and stir in the flour into the reserved bacon grease. Cook for 2 to 3 minutes to form a roux, which will help thicken the cheese sauce.
Add Milk: Gradually add the milk in small amounts, whisking constantly to create a smooth mixture without lumps.
Add Cheese and Seasoning: Remove the skillet from heat. Whisk in the shredded gruyere cheese until melted, then add onion powder, salt, and pepper to taste. Pour this creamy cheese sauce over the Brussels sprouts in the baking dish. Add the cooked bacon on top and gently stir to combine.
Prepare Topping: In a small bowl, mix the crushed Ritz crackers, shredded Parmesan cheese, and melted butter. Evenly spread this crunchy mixture over the top of the casserole.
Bake: Place the casserole uncovered in the preheated oven and bake for 20 to 25 minutes, or until the top is golden brown and the sauce is bubbly. Remove from oven and let it cool slightly before serving.

Notes

If you prefer a sharper cheese flavor, substitute gruyere with sharp cheddar cheese.
For a crispier topping, you can add extra crushed Ritz crackers or cheese.
This casserole pairs wonderfully with roasted meats or can be a hearty vegetarian main if bacon is omitted.
To save time, Brussels sprouts can be pre-steamed before sautéing.
Adjust salt according to the saltiness of cheese and bacon used.

Keywords: Brussels sprouts casserole, cheesy Brussels sprouts, baked vegetable casserole, holiday side dish, comfort food, gruyere cheese casserole