This Brussels Sprout Casserole is an easy and one pan dish! An easy recipe means something different for everyone, but for me, it’s all about keeping it tasty but with a small amount of ingredients and the process is as short and straightforward as possible. And this one has bonus points for minimal cleanup! Cook a few strips of bacon in a skillet, then brown the sprouts in the rendered fat. The rest of the ingredients go directly into the skillet, then into an oven safe dish and it’s popped into the oven for ooey-gooey vegetable perfection.
Prepare Your Brussels Sprouts
Each year, I grow Brussel Sprouts in my garden. They are the last item that is harvested from the garden and the first thing I cook. Whether fresh from the garden, or fresh from the grocery store, you will need to prepare the Brussel sprouts. First, with any vegetable, you should wash the vegetables before using. I like to put warm water in a larger mixing bowl with some salt and use a large spoon to move the Brussel sprouts around and clean any excess dirt or tiny little visitors. Next, trim the ends of the sprouts and remove any loose leaves from the outside. Now your Brussel sprouts are ready to cook.
Commonly Asked Questions
- This recipe calls for 2 pounds of Brussels sprouts, but if you only have 1 pound, just cut the recipe in half. Want to make 4 pounds for a Thanksgiving side? Easy, just double the recipe.
- These will keep in your refrigerator for 2-3 days in an air tight container or ziploc bag. Heat up in the microwave or put into a saucepan on the stove.
- You can freeze these! Make per recipe directions, allow to cool and then package in freezer bags. When it’s time to eat, defrost overnight in the fridge or in the microwave.
Brussels Sprout Casserole
- 2 pounds Brussels sprouts trimmed and halved lenghtwise
- 4 slices bacon cooked and chopped
- 2 medium Shallots thinly sliced
- 2 cloves Garlic minced
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Cayenne Pepper
- 1 cup Heavy Cream
- 1 tablespoons Dijon Mustard
- 1 1/2 cups Shredded Gruyere Cheese
- Preheat the oven to 400 degrees.
- Cook the bacon in a pan on the stove. Remove the bacon, but leave the drippings in the pan.
- Clean, trim and half the Brussels sprouts. Add the sprouts, shallot, garlic, salt and cayenne pepper to the pan with the bacon drippings. Stir well.
- Cook on low heat for 5 minutes stirring occasionally until the edges of the Brussel Sprouts are browned.
- Remove from the heat. Add the cream and mustard and the cheese and stir.
- Add this to a 9×9 or casserole oven safe dish. Bake at 400 for 15 minutes or until bubbly and browned.
More Recipes to Try:
Bacon and Egg Breakfast Casserole
Egg & Potato Breakfast Casserole