Cheesy Brussels Sprouts Casserole
Cheesy Brussels Sprouts Casserole
Ingredients
For the Bacon
- 12 ounces bacon, diced
- 2 tablespoons bacon grease, reserved from cooking bacon
For the Brussels Sprouts
- 10 cups Brussels sprouts, trimmed and halved (about 3 pounds)
- 1/4 cup water, as needed for deglazing
For the Cheese Sauce
- 2 tablespoons butter, melted
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground mustard, optional
- 1 1/2 cups cheddar cheese, freshly grated, divided (for sauce)
For the Crumb Topping
- 1/2 cup breadcrumbs
- 1 tablespoon butter, melted
- 1 1/2 cups cheddar cheese, freshly grated (remaining for topping)
Instructions
- 1
Place the diced bacon in a large cold skillet. Turn the heat to medium and cook until the bacon is good and crispy, stirring occasionally. This will take about 10 to 15 minutes.
⏱️ 15 min
- 2
Once crispy, remove the bacon from the skillet with a slotted spoon and place it on a paper towel-lined plate to drain. Reserve 2 tablespoons of the rendered bacon grease in the skillet and discard the rest.
⏱️ 5 min
- 3
Add the trimmed and halved Brussels sprouts to the skillet with the reserved bacon grease. Cook for about 10 to 15 minutes over medium heat, stirring occasionally, until they begin to soften and are fork-tender. Periodically add a splash of water (about 1/4 cup total) to deglaze the pan and help steam the Brussels sprouts.
⏱️ 15 min
- 4
While the Brussels sprouts cook, prepare the cheese sauce. In a separate medium saucepan, melt 2 tablespoons of butter along with the 2 tablespoons of reserved bacon grease over medium-low heat.
⏱️ 2 min
- 5
Whisk in the 4 tablespoons of all-purpose flour to create a roux. Cook the roux for about 1 minute, stirring constantly, until any raw flour taste is gone.
⏱️ 2 min
- 6
Slowly whisk in the 2 cups of whole milk into the roux. Increase the heat to medium and continue to whisk until the sauce starts to thicken and comes to a gentle simmer.
⏱️ 5 min
- 7
Season the thickened sauce with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon ground mustard (if using). Stir to combine.
⏱️ 1 min
- 8
Remove the saucepan from the heat. Stir in 1 1/2 cups of the freshly grated cheddar cheese (half of the total amount) until it is melted and the sauce is smooth.
⏱️ 2 min
- 9
Preheat your oven to 350°F. Pour the prepared cheese sauce over the cooked Brussels sprouts in the skillet. Add about two-thirds of the crispy bacon bits to the skillet and stir everything together to combine.
⏱️ 5 min•🌡️ 350 - 10
In a small bowl, mix the 1/2 cup of breadcrumbs with 1 tablespoon of melted butter. Add the remaining 1 1/2 cups of freshly grated cheddar cheese to the breadcrumb mixture and stir until well combined.
⏱️ 2 min
- 11
Evenly sprinkle the cheese and breadcrumb topping over the Brussels sprouts casserole. Sprinkle the remaining crispy bacon bits on top of the crumb topping.
⏱️ 1 min - 12
Bake the casserole in the preheated oven for 25 to 30 minutes, or until it is golden brown, bubbly, and the cheese is melted and slightly browned.
⏱️ 30 min•🌡️ 350
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Brussels Sprouts Casserole
Ingredients
For the Bacon
- 12 ounces bacon, diced
- 2 tablespoons bacon grease, reserved from cooking bacon
For the Brussels Sprouts
- 10 cups Brussels sprouts, trimmed and halved (about 3 pounds)
- 1/4 cup water, as needed for deglazing
For the Cheese Sauce
- 2 tablespoons butter, melted
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground mustard, optional
- 1 1/2 cups cheddar cheese, freshly grated, divided (for sauce)
For the Crumb Topping
- 1/2 cup breadcrumbs
- 1 tablespoon butter, melted
- 1 1/2 cups cheddar cheese, freshly grated (remaining for topping)
Instructions
- 1
Place the diced bacon in a large cold skillet. Turn the heat to medium and cook until the bacon is good and crispy, stirring occasionally. This will take about 10 to 15 minutes.
⏱️ 15 min - 2
Once crispy, remove the bacon from the skillet with a slotted spoon and place it on a paper towel-lined plate to drain. Reserve 2 tablespoons of the rendered bacon grease in the skillet and discard the rest.
⏱️ 5 min - 3
Add the trimmed and halved Brussels sprouts to the skillet with the reserved bacon grease. Cook for about 10 to 15 minutes over medium heat, stirring occasionally, until they begin to soften and are fork-tender. Periodically add a splash of water (about 1/4 cup total) to deglaze the pan and help steam the Brussels sprouts.
⏱️ 15 min - 4
While the Brussels sprouts cook, prepare the cheese sauce. In a separate medium saucepan, melt 2 tablespoons of butter along with the 2 tablespoons of reserved bacon grease over medium-low heat.
⏱️ 2 min - 5
Whisk in the 4 tablespoons of all-purpose flour to create a roux. Cook the roux for about 1 minute, stirring constantly, until any raw flour taste is gone.
⏱️ 2 min - 6
Slowly whisk in the 2 cups of whole milk into the roux. Increase the heat to medium and continue to whisk until the sauce starts to thicken and comes to a gentle simmer.
⏱️ 5 min - 7
Season the thickened sauce with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon ground mustard (if using). Stir to combine.
⏱️ 1 min - 8
Remove the saucepan from the heat. Stir in 1 1/2 cups of the freshly grated cheddar cheese (half of the total amount) until it is melted and the sauce is smooth.
⏱️ 2 min - 9
Preheat your oven to 350°F. Pour the prepared cheese sauce over the cooked Brussels sprouts in the skillet. Add about two-thirds of the crispy bacon bits to the skillet and stir everything together to combine.
⏱️ 5 min•🌡️ 350 - 10
In a small bowl, mix the 1/2 cup of breadcrumbs with 1 tablespoon of melted butter. Add the remaining 1 1/2 cups of freshly grated cheddar cheese to the breadcrumb mixture and stir until well combined.
⏱️ 2 min - 11
Evenly sprinkle the cheese and breadcrumb topping over the Brussels sprouts casserole. Sprinkle the remaining crispy bacon bits on top of the crumb topping.
⏱️ 1 min - 12
Bake the casserole in the preheated oven for 25 to 30 minutes, or until it is golden brown, bubbly, and the cheese is melted and slightly browned.
⏱️ 30 min•🌡️ 350