Go Back
+ servings
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.
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 3
Calories 589kcal
Author Adina


  • 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/ 1/3 cup Parmesan
  • fresh herbs like savory or thyme
  • nutmeg
  • fine sea salt and pepper


  • 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.



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.


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