We’re calling thisThe Best Brussels Sprouts Casserole for good reason! One bite of this cheesy, brussels sprouts recipe and you’ll be hooked!
Love sprouts? we do too! Be sure to try our Sheet Pan Loaded Brussels Sprouts covered in cheese and bacon…or a simple dinner or Thanksgiving side dish, these Crock Pot Crispy Brussels Sprouts!
Here’s a secret…I never used to be a big fan of is brussels sprouts. Also I’m confused, brussel sprouts casserole or brussels sprouts casserole?
The correct spelling is “Brussels Sprouts”, but I get it if you don’t add the “s at the end. It doesn’t really seem to flow.
Brussels do sort of get a bad rap as far as vegetables go. Kids don’t usually like them and I’d say maybe 50/50 adults are going to say they like them or hate them.
Used to be a hater. Now I’m a lover. But try one bite of The Best Brussels Sprouts Casserole and you’ll be converted for life!
What Makes This The Best Brussels Sprouts Recipe?
There are a few tricks to making this brussels sprouts recipe THE BEST.
The trick to making this recipe the best, in my opinion, is the way the sprouts are cut. They are sliced into thin pieces, or shaved, so that you’re not biting into a big giant sprout. The texture that this creates also allows the shaved sprouts to absorb the sauce and flavors better than larger pieces.
And of course bacon. Because any brussel sprouts recipe with bacon is always going to be a home run.
Another reason, besides the flavor is that this casserole recipe is SO easy to make, you won’t be saving it just for the holidays! We make this recipe as a side to our regular dinner all the time.
How Do You Make This Casserole Recipe?
Get those shaved sprouts and mix them together with bacon bits (or crumbled bacon) cream and shredded cheese. Top it off with panko bread crumbs and bake.
Easy as heck, am I right? But it’ll taste like you were in the kitchen for hours…you’ll get your pats on the back for this one guys.
This Brussels Sprouts Casserole can be served with almost any dinner. Need a Thanksgiving side? Well here you go. Easy, make ahead, crazy flavored casserole that will be a hit with everyone!
Can You Make This Brussels Sprouts Casserole Ahead Of Time?
You can, that’s what makes this recipe perfect for the holidays! Follow the recipe to the end, right before baking. Cover with foil and store in your refrigerator until you’re ready.
Bring the casserole out of the refrigerator 30 minutes before baking, then bake per the instructions. It’s as easy as that!
Need More Easy Brussels Sprouts Recipes?
We’ve certainly made a few recipes with sprouts on the site here that I do love. These Whiskey Glazed Baby Carrots and Brussels are one of them, another that we make all the time is this Asian Chicken and Brussels Stir Fry.
If you’re looking for a cold brussels sprouts recipe, try this Thai Peanut Brussels Sprout Cole Slaw. A perfect side dish recipe or a sandwich topping!
Or check out our How To Make The Best Roasted Brussels Sprouts post for a healthy vegetable side you can make all year long!
Looking For More Side Dish Recipes?
• Grandma’s Stuffed Artichokes
• Spaghetti Squash with Bacon and Gruyere
• Spicy Mushroom Rice
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The Best Brussels Sprout Casserole
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 15 reviews
Author:Dan
Prep Time:15 minutes
Cook Time:25
Total Time:40 minutes
Yield:6 servings 1x
Print Recipe
This cheesy, bacony, creamy brussels sprouts casserole is going to be your family favorite too! A tasty side dish that works with a holiday meal or everyday dinner!
Scale
Ingredients
2 lb. brussels sprouts
1 cup fresh bacon bits (or fresh cooked bacon, chopped)
2 cups shredded white cheddar cheese, divided
1/2 cup heavy cream
1/2 cup panko bread crumbs
1 teaspoon kosher salt
1/2 teaspoon black pepper
Instructions
Preheat the oven to 400 degrees.
Fill a large pot with water and bring to a boil.
Trim the ends of the brussels sprouts, cut the sprouts in half, then add them to the water once it comes to a boil.
Boil the sprouts for 7-8 minutes, until just tender. Drain and let cool.
Slice the brussels into thin pieces then add to a large bowl.
Mix together with 1 cup of the cheese, the cream, the bacon bits, salt and pepper.
Pour into a 9 x 13 inch baking dish and cover with the remaining cup of cheese and the bread crumbs.
Bake for 25 minutes until the casserole is bubbling and the bread crumbs are brown.
About 30 years ago, a Dutch scientist identified the chemicals that made brussels sprouts bitter. He selected seed varieties with lower levels of the bitter chemicals and bred new high-yielding varieties that tasted less bitter.
Like all cabbages, Brussels are unavoidably fibrous and dense. You must overcome this by either cooking them in salty water until fork tender (blanching), or by roasting at a high (over 425F) temperature for upwards of 20 minutes. To guarantee great texture, do both!
Don't soak sprouts before cooking them, they don't need it. Rinse before cooking, and if you want to store them ready-prepped but them in a reusable bag or container in the fridge.
A Dutch scientist named Hans van Doorn, who worked at a seed and chemical company, figured out exactly which chemical compounds in Brussels sprouts made them bitter. The next step was to plant sprouts with the least amount of these chemicals and eventually cross-pollinate the chemicals out.
A splash of lemon juice, or even apple cider vinegar, works wonders on bitter sprouts. Another key ingredient is fat, which helps Brussels sprouts to crisp up. This is why it's so popular to render bacon fat and cook Brussels sprouts in it, then add the bacon bits back in at the end.
For best results, soak your Brussels sprouts in salt water. Not only does salt act to tenderize the dense sprouts, but it will also help to season them all the way through. It won't take a lot -- just add 1 tablespoon of salt per 1 quart of water and toss in trimmed and halved Brussels sprouts.
Your first step should always be to blanch the brussels sprouts. This is basically when they get submerged in boiling water just for a few minutes, not until they're fully cooked, but just enough to take away some of the bitterness. Blanching also softens them and preserves their beautiful bright green color.
When overcooked, Brussels sprouts turn mushy and release excess sulphur (the thing that makes cabbage and Brussels sprouts smell like cabbage and Brussels sprouts)—not good eats. So what's the secret? Roasting. Seriously—the simple preparation of roasting veggies is like magic.
Can you freeze raw Brussels sprouts without blanching? You can you freeze uncooked Brussels sprouts, but you'll need to be aware that they may be a little softer than if you blanched them (so keep an eye on the cooking time). Plus, they won't keep in the freezer for as long.
To maximize the flat areas, which get the most crispy surface area, cut your Brussels sprouts in half. If your Brussels sprouts are very small, you can leave them whole (and if they are very large, quarter them).
The other secret to ridiculously crispy Brussels sprouts is tossing them in plenty of oil. We like to use olive oil, but plain vegetable oil is great too. If the sprouts are well-coated, they'll caramelize and char instead of simply softening in the oven.
Place Brussels sprouts in a large mixing bowl, then toss with 3 Tbsp olive oil, 1 tsp Kosher salt, and ¼ tsp black pepper. Place Brussels sprouts cut side down on a rimmed baking sheet. Roast until the tops and bottoms of the sprouts are caramelized and brown, but the centers are creamy, about 20-25 minutes.
Containing more vitamin C than an orange and with just eighty calories in a half pound, Britons eat more of them than any other European country, around 40,000 tonnes a year — and yes, we do eat them all year round. Two-thirds of Brussels sprout consumption in the UK is outside of the festive season.
Undercooked sprouts can taste even more bitter than the cooked variety. Overcook them, and they release more sulfur — which amplifies the cabbage smell.
In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.
Syngenta scientists first discovered the relationship between glucosinolates and bitter taste in the early 1990s, Van der Toorn says: 'The lower the level of some glucosinolates the less bitter the taste of the Brussels, which is perceived as milder or sweeter.
In 1999, the scientists published their findings. Soon, plants grown from the old seeds were cross-pollinated with modern, high-yielding varieties, but it took years for any perceptible changes to really take hold. "From then on, the taste was much better. It really improved," Sintenie said.
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Introduction: My name is Madonna Wisozk, I am a attractive, healthy, thoughtful, faithful, open, vivacious, zany person who loves writing and wants to share my knowledge and understanding with you.
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