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    Where Is My Spoon > Main Dish

    Published: Nov 24, 2017 · Modified: Mar 4, 2022 by Adina · 8 Comments

    Cheesy Bacon Brussels Sprouts

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    bacon parmesan brussels sprouts casserole on a wooden board

    Cheesy bacon Brussels sprout casserole with Parmesan and cream cheese, an easy to make side dish or light meal for the holiday season.

    Jump to Recipe

    If you think you are not that much into Brussels sprouts, you should give these cheesy bacon Brussels sprouts a try, I think you might change your mind about these veggies, this is a really entry-level recipe for them. Or this Roasted Potatoes and Brussels Sprouts.

    Easy Brussels Sprouts Bake with Bacon and Cheese Sauce

    Ingredients

    Brussels sprouts:

    • Fresh or frozen.
    • If using fresh you will need about 750 g/ 1.7 oz. Once you've cleaned them, there will be more or less 650 g/ 1.3 oz left.
    • Use about 600-650 g/ 1.2-1.3 oz frozen sprouts, if you like.
    • Frozen sprouts don't need to be defrosted. Add them to the boiling water and cook until al dente.

    Cheese:

    • Cream cheese and Parmesan.
    • I tried several kinds of cheese and found Parmesan to be the best, but Gouda was also delicious.

    Bacon:

    • The first time I cooked this dish, I made it with cooked ham and it was good.
    • However, replacing the ham with bacon made the dish even better, the saltiness and heartiness it gives to the dish cannot be matched by the use of cooked ham.
    Easy Brussels Sprouts Bake with Bacon and Cheese Sauce

    Tips

    The most important tip when cooking Brussels sprouts is to take care not to overcook the sprouts. I think that is the main reason why so many people do not enjoy eating these veggies.

    Make sure you only slightly pre-cook the sprouts before assembling the casserole, they will continue to cook in the oven.

    And another bonus: if you happen to have not too soft, leftover sprouts from Thanksgiving dinner, they would be perfect to make these cheesy bacon Brussels sprout casserole.

    Easy Brussels Sprouts Bake with Bacon and Cheese Sauce

    Make in advance

    • Prepare the vegetables and place them in the casserole dish.
    • Make the sauce and cover it with plastic foil directly over the surface, so that it doesn't form a skin. Let cool and refrigerate until ready to assemble the dish.
    • Give the sauce a good stir, if it has thickened too much, add a splash of milk to make it runnier.
    • Pour over the vegetables in the baking dish and bake for about 20 minutes or until bubbly and golden. Serve immediately.
    Easy Brussels Sprouts Bake with Bacon and Cheese Sauce

    Some more cheesy casseroles?

    Mushroom Polenta Casserole with Cheese and Sage
    Cheesy Spinach Meatball Potato Casserole
    Tortellini Vegetable Bake
    Skinny Broccoli Potato Casserole
    creamy cheesy brussels sprouts casserole with parmesan being served

    Cheesy Bacon Brussels Sprouts

    Cheesy bacon Brussels sprout casserole with Parmesan and cream cheese, an easy to make side dish or light meal for the holiday season.
    5 from 3 votes
    Print Pin Share GrowSaved! Rate
    Course: Main Dish
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Total Time: 35 minutes
    Servings: 3
    Calories: 589kcal
    Author: Adina
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    Ingredients 

    • 750 g/ 1.7 lb Brussels sprouts cleaned weight about 600-650 g/ 1.3-1.4 lb (Note)
    • 1 tablespoon butter
    • 1 small onion
    • 50 g/ 1.8 oz lean bacon cubes
    • 175 ml/ 6 fl.oz/ ¾ cups heavy/double cream
    • 2 garlic cloves
    • 100 g/ 3.5 oz/ ½ cup cream cheese
    • 50 g/ 1.8 oz/ ⅓ cup Parmesan
    • fresh herbs like savory or thyme
    • nutmeg
    • fine sea salt and pepper

    Instructions

    • Preheat the oven to 220 degrees Celsius/ 430 degrees Fahrenheit. Butter a small casserole dish. Bring a large pot of water to a boil.
    • In the meantime clean the sprouts, if necessary. Remove their outer leaves and the thickest, lower part of the stem. If the sprouts are very large, halve them. If I use frozen sprouts, I don't bother to defrost them, I add them to the water in their frozen status.
    • When the water starts to boil, add some salt, and then the cleaned Brussels sprouts. Cook for about 4-5 minutes and already check the consistency of the sprouts, they should still be rather firm, they will continue cooking in the oven and they should not get too mushy.
    • Melt the butter in a small saucepan. Add the finely chopped onion and the bacon cubes and cook until the onion is translucent.
    • Add the heavy cream and the grated garlic cloves and bring to a simmer.
    • Remove from the heat and whisk in the cream cheese, freshly grated Parmesan, finely chopped herbs, and some gratings of fresh nutmeg. Adjust the taste with salt and pepper. Stir well. If you find the sauce to be too thick, you could stir in a small amount of milk.
    • Drain the Brussels sprouts and place them into the baking dish. Pour the sauce over the sprouts and bake for about 15 minutes or until the cheese is golden and bubbling.
    • Serve hot with a green salad and boiled potatoes.

    Notes

    I had fresh Brussels sprouts, about 750 g/ 27 oz, once cleaned there were about 600-650 g (1.3-1.4 oz) left.
    You could use frozen sprouts as well, about 600-650 g (1.3-1.4 oz) for 2-3 people as a main dish with potatoes and salad.

    Nutrition

    Serving: 1/3 of the dish | Calories: 589kcal | Carbohydrates: 24g | Protein: 20g | Fat: 48g | Saturated Fat: 28g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 976mg | Fiber: 6g | Sugar: 8g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Reader Interactions

    Comments

    1. Angie@Angie's Recipes says

      November 24, 2017 at 10:30 am

      Delicious! Have been eating lots of brussels sprouts and now my stomach starts to complain...my husband forbids me to eat more Kohl&Co.

      Reply
      • Adina says

        November 24, 2017 at 10:44 am

        Ha, ha! They do have that effect sometimes... 🙂 🙂

        Reply
    2. Kathryn @ Family Food on the Table says

      November 24, 2017 at 4:26 pm

      I love Brussels sprouts but you are right, they tend to have a bad reputation, especially among children! I usually just roast them but I love the idea of pairing them with this cheese sauce and that bacon - YUM!

      Reply
    3. Kate @ Framed Cooks says

      November 24, 2017 at 5:02 pm

      Ooooh, maybe this gorgeous recipe will be the one that FINALLY convinces my husband that Brussels sprouts are wonderful things! Yay!

      Reply
    4. Darlene says

      December 23, 2018 at 8:04 pm

      Can these be prepared a day in advance for a dinner party?

      Reply
    5. Adina says

      December 23, 2018 at 10:12 pm

      Hi Darlene. I have never made them in advance, but I suppose it can be done. Or you cook the sprouts in advance, make the sauce without the herbs, let it cool, cover it with plastic foil directly over the surface so that it doesn't form a skin. When ready to bake, mix the herbs in the sauce, add the sprouts and bake.

      Reply
    6. Lulu says

      October 23, 2021 at 9:52 pm

      You said cream cheese but in the recipe you said heavy double cream. I don't even know what that is. I wanted easy and simple.. you made it impossible... no thanks. I like the idea so I will make a version.... you said crispy slices of bacon later said crumbled... recipe says bacon cubes. I have never seen a cube of bacon. ...ok garlic to grated. This is not the recipe I want to consider easy.. but the idea is great...

      Reply
      • Adina says

        October 24, 2021 at 7:44 am

        Hi Lulu. I don't see the problem. Bacon cubes are chopped bacon; if you can't buy them where you live, you just chop some slices. Heavy double cream is written heavy/double cream, meaning you can use one or the other. And cream cheese is another one of the ingredients; you will need both cream cheese and heavy or double cream, that's made quite clear both in the ingredient list and in the instructions. Finally, grated garlic is garlic you have grated; that should be pretty easy to do. And I didn't mention the words "crispy slices of bacon" or "crumbled" either in the post or in the recipe, so now I wonder if you commented on a recipe on the wrong blog...

        Reply

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