If you love cheesy, creamy comfort food, you’ve got to try my Ultimate Baked Cheesy Brussels Sprouts Casserole. It’s the perfect mix of tender Brussels sprouts, melty cheese, and a golden baked topping that makes every bite irresistible. I love making this as an easy weeknight dinner side or serving it alongside my favorite Thanksgiving and holiday dishes. It’s warm, cozy, and guaranteed to win over even the pickiest
INGREDIENTS YOU’LL NEED
- 2 pounds Brussels sprouts: I use fresh Brussels sprouts, trimming the ends and halving them so they bake up tender inside and slightly crisp on the edges.
- 2 tablespoons olive oil: A drizzle of olive oil helps the Brussels sprouts roast perfectly and adds a rich flavor.
- 1 teaspoon salt & ½ teaspoon black pepper: I season them simply with salt and pepper to bring out their natural flavor before baking.
- 1 cup heavy cream: This gives the casserole that creamy, comforting texture that makes it taste so luxurious.
- 1 cup shredded mozzarella cheese: I love how mozzarella melts beautifully, giving that stretchy, gooey goodness.
- 1 cup shredded cheddar cheese: Cheddar adds that sharp, cheesy kick that pairs so well with the Brussels sprouts.
- ½ cup grated Parmesan cheese: Parmesan brings a nutty, salty flavor that ties everything together.
- 3 cloves garlic (minced): Garlic adds just the right amount of flavor and warmth to the creamy sauce.
- 1 tablespoon butter: A little butter helps create a smooth, rich base when mixing the sauce.
- ½ teaspoon onion powder (optional): I sometimes add this for a bit of extra depth in the flavor.
WHY I LOVE THIS RECIPE
- I love how this cheesy Brussels sprouts casserole turns simple veggies into a creamy, comfort food side dish everyone asks for seconds of.
- It’s one of my go-to Thanksgiving Brussels sprouts recipes — so easy to make and always a crowd favorite.
- I love that it’s fancy enough for holiday sides but simple enough for a cozy weeknight dinner side too.
HOW TO PREPARE CHEESY BRUSSELS SPROUTS CASSEROLE?
Time needed: 1 hour
- Cook the bacon:
Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
In a large skillet, cook bacon until crisp. Move bacon to paper towels to drain, then crumble. Pour off all but 1–2 Tbsp of the bacon drippings into the skillet (save the rest or discard). If you don’t have enough fat left, add 1 Tbsp olive oil. - Sauté aromatics & sprouts:
Over medium heat, add the chopped onion to the skillet and cook until soft, about 5 minutes. Stir in the garlic for 1 minute. Add the sliced Brussels sprouts and a pinch of salt; sauté 6–8 minutes until they’re just tender (they should still have some bite).
- Mix the custard:
In a large bowl whisk the eggs, half-and-half, Parmesan, ½ tsp salt, black pepper, and red pepper flakes. Stir in the shredded cheddar and Gruyère. - Combine:
Fold the cooked Brussels sprouts and about half of the crumbled bacon into the egg-cheese mixture. Pour everything into the prepared baking dish. - Top & bake:
Mix panko with the melted butter and sprinkle evenly over the casserole. Top with the remaining ¼ cup cheddar and the rest of the crumbled bacon. Bake 25–30 minutes until golden and set in the center. - Rest & serve:
Let rest 5 minutes before serving. I like to finish with a little extra cracked pepper or fresh parsley if I have it.
FAQ – FREQUENTLY ASKED QUESTIONS
Yes, you can! I just make sure to thaw and pat them dry first so they don’t water down the casserole. Fresh always gives a better texture, but frozen works in a pinch.
I find roasting them first or sautéing them in a little olive oil helps mellow out any bitterness before mixing them into the casserole.
Absolutely! I usually assemble it the night before, cover it, and refrigerate it. Then I just bake it the next day when I’m ready to serve.
Yes! You can use half-and-half instead of heavy cream and reduce the cheese a little. It’s still creamy and delicious.
RECIPE SUBSTITUTIONS AND VARIATIONS
- Sometimes I swap the heavy cream for half-and-half or even a mix of milk and cream to make it a little lighter but still creamy.
- When I want extra flavor, I mix in crispy bacon bits or cooked pancetta before baking — it makes this cheesy Brussels sprouts casserole even better!
- If I’m out of mozzarella, I use Gruyère or Swiss cheese for a rich, slightly nutty taste that pairs perfectly with the Brussels sprouts.
- I’ve also added breadcrumbs on top for a crunchy, golden crust — it makes the dish look and taste amazing for holidays or special dinners.
Tips and Tricks for Recipe Success
- Always pat the Brussels sprouts dry before baking — this helps them roast nicely instead of steaming.
- Don’t skip preheating the oven; it helps the casserole cook evenly and get that bubbly, golden top.
- Let the casserole rest for a few minutes before serving — it thickens the creamy sauce and makes it easier to scoop.
What to Serve with Brussels Sprouts Casserole?
I love serving this baked Brussels sprouts casserole with roasted turkey or baked ham for Thanksgiving or Christmas — it’s a perfect holiday side dish. It also goes great with chicken, steak, or salmon for a cozy weeknight dinner. No matter the occasion, this creamy, cheesy casserole always steals the spotlight on the table!
HOW TO STORE AND REHEAT LEFTOVER BAKED BRUSSELS SPROUTS?
I usually store my leftover baked Brussels sprouts casserole in an airtight container in the fridge — it keeps well for about 3 to 4 days. When I’m ready to reheat, I like to pop it in the oven at 350°F for about 15–20 minutes until it’s warm and bubbly again. If I’m in a hurry, I’ll reheat a portion in the microwave for about a minute or two, but I cover it with a damp paper towel to keep it from drying out.
Can I freeze this casserole?
Yes, you can! I let the cheesy Brussels sprouts casserole cool completely first, then wrap it tightly in plastic wrap and foil before freezing. It keeps well for up to 2–3 months. When I’m ready to enjoy it again, I thaw it overnight in the fridge and reheat it in the oven until it’s hot and bubbly. It tastes just as creamy and comforting as the day I made it!
LOOKING FOR MORE VEGETABLE SIDE DISHES? TRY THESE!
Zucchini Fritters with Smoky Yogurt Dip
Best Zucchini Casserole Recipe
Roasted Longhorn Steakhouse Brussels Sprouts
FINAL THOUGHTS
This Ultimate Baked Cheesy Brussels Sprouts Casserole has become one of my favorite cozy side dishes for weeknight dinners and holiday meals. It’s creamy, cheesy, and full of flavor in every bite. If you give this recipe a try, please leave me a comment — I’d love to hear how it turned out for you!
Ultimate Baked Cheesy Brussels Sprouts Casserole
Equipment
Ingredients
- 2 lbs Brussels sprouts (trimmed and thinly sliced (about 8 cups))
- 8 slices bacon (cooked until crisp and crumbled (reserve 1–2 Tbsp drippings))
- 1 Tbsp olive oil (only if you need extra fat after reserving bacon drippings)
- 1 onion (finely chopped)
- 3 cloves garlic (minced)
- ½ tsp salt (start here — bacon adds salt, taste and adjust)
- ½ tsp black pepper
- ½ tsp crushed red pepper flakes (optional)
Custard Filling:
- 3 eggs
- 1 cup heavy cream
- 1 cup Sharp cheddar cheese (shredded)(plus ¼ cup for topping)
- 1 cup Gruyère cheese (shredded)
- ½ cup Parmesan cheese (grated)
Crispy Topping:
- ½ cup panko breadcrumbs
- 2 Tbsp butter (melted)
Instructions
- Preheat & prep: Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Cook the bacon: In a large skillet, cook bacon until crisp. Move bacon to paper towels to drain, then crumble. Pour off all but 1–2 Tbsp of the bacon drippings into the skillet (save the rest or discard). If you don’t have enough fat left, add 1 Tbsp olive oil.
- Sauté aromatics & sprouts: Over medium heat, add the chopped onion to the skillet and cook until soft, about 5 minutes. Stir in the garlic for 1 minute. Add the sliced Brussels sprouts and a pinch of salt; sauté 6–8 minutes until they’re just tender (they should still have some bite).
- Mix the custard: In a large bowl whisk the eggs, half-and-half, Parmesan, ½ tsp salt, black pepper, and red pepper flakes. Stir in the shredded cheddar and Gruyère.
- Combine: Fold the cooked Brussels sprouts and about half of the crumbled bacon into the egg-cheese mixture. Pour everything into the prepared baking dish.
- Top & bake: Mix panko with the melted butter and sprinkle evenly over the casserole. Top with the remaining ¼ cup cheddar and the rest of the crumbled bacon. Bake 25–30 minutes until golden and set in the center.
- Rest & serve: Let rest 5 minutes before serving. I like to finish with a little extra cracked pepper or fresh parsley if I have it.
