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Creamy Brussels Sprouts Casserole

We love to find flavorful ways to put a variety of veggies on the dinner table.

We love to find flavorful ways to put a variety of veggies on the dinner table, like this creamy, breadcrumb-topped casserole that features a trendy classic. Shredded Brussels sprouts are sautéed with bacon, onions, and garlic. The flavor is amazing, and we love the texture of shredded sprouts in this gratin-style creation. The rich Parmesan sauce turns this veggie side into something irresistibly delicious.

We top it all with buttery, seasoned breadcrumbs, and it’s the ultimate in cheesy-veggie satisfaction. In our house, this side dish is a favorite. Brussels sprouts are now an “it” vegetable, and we’re glad to see this once-scorned vegetable make a comeback. Get your family on this veggie trend with our quick and easy to make Brussels sprout casserole. It’s absolutely delicious!

Serves 4

30 minutes

  • 6 medium bacon strips
  • 1/2 small yellow onion, finely chopped
  • 1 large garlic clove, minced
  • 1 pound Brussels sprouts, shredded
  • 3/4 cup heavy cream
  • 3/4 cup plus 1 tablespoon Parmesan cheese, grated and divided
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground pepper
  • 1/3 cup breadcrumbs
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 1/2 tablespoons unsalted butter, melted
  1. Preheat oven to 375°F. Spray 9-by-9-inch baking dish with cooking spray or prepare everything in 8-inch ovenproof skillet.
  2. Cook bacon in skillet over medium heat until crisp. Transfer to plate and set aside.
  3. Sauté onion and garlic in bacon renderings 1 to 2 minutes, until softened. Add Brussels sprouts. Sauté 3 to 5 minutes, until tender crisp. Crumble bacon and return to pan. Transfer mixture to prepared baking dish or set ovenproof skillet aside.
  4. Whisk together heavy cream, 1/2 cup Parmesan cheese, salt and pepper in small bowl. Combine breadcrumbs, remaining 1/4 cup plus 1 tablespoon of Parmesan, basil, thyme and butter in separate bowl. Pour cream mixture over Brussels sprouts and mix gently to coat. Sprinkle with buttered breadcrumbs.
  5. Bake in preheated oven, 15 to 20 minutes, until sauce is thick and bubbly. Turn oven to broil. Cook 2 to 3 minutes to brown breadcrumbs. Allow casserole to cool 5 minutes before serving.

Recipe adapted from That Oven Feeling

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