Brussel Sprouts Casserole

Name: Brussel Sprouts Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 3 slices thick-cut bacon; 2 pounds Brussels sprouts; ½ yellow onion; ¾ teaspoon kosher salt; 1 tablespoon unsalted butter; 2 tablespoons all-purpose flour; 1 ½ cups 2% milk; 1 tablespoon chopped fresh thyme; ¼ teaspoon ground black pepper; Pinch ground nutmeg; ½ cup freshly grated gruyere cheese; ¼ cup Whole Wheat Bread Crumbs; olive oil cooking spray

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Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings
8 servings
Calories
189 kcal
Course
Side Dish
Cuisine
French, American

Brussel Sprouts Casserole

Iris Warren

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An easy, healthy recipe for Brussels Sprouts Casserole with Gruyère, Bacon, and Breadcrumbs. Everyone loves this cheesy brussels sprout casserole recipe!

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Ingredients

Servings

3 slices thick-cut bacon
2 pounds Brussels sprouts trimmed and halved (cut into thirds or quarters if very large—you want the pieces to be roughly the same size)
½ yellow onion finely diced
¾ teaspoon kosher salt divided
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1 ½ cups 2% milk
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
¼ teaspoon ground black pepper
Pinch ground nutmeg optional
½ cup freshly grated gruyere cheese sharp white cheddar cheese, or a similar fully flavored, melty cheese
¼ cup Whole Wheat Bread Crumbs
olive oil cooking spray

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Instructions

Preheat the oven to 400 degrees F. Lightly coat an 8x12-inch or similar 2-quart glass or ceramic gratin or casserole dish with olive oil cooking spray. Set aside.
In a large frying pan, cook the bacon over medium-low heat until crisp, about 8 to 10 minutes. (Do not rush it or the bacon will burn before it is fully crispy.) Remove the bacon to a paper-towel-lined plate, pat dry, and let cool. Discard all but 1 tablespoon of the bacon drippings from the pan.
Place the pan back on the heat and increase the heat to medium high. Add brussels sprouts, onions, and 1/2 teaspoon kosher salt. Stir and cook until the onion is soft and golden and the brussels sprouts are crisp-tender, about 10 to 12 minutes. Add 1/2 cup water. Bring to a boil, then cook until the liquid is evaporated, about 2 to 3 minutes. Spoon the brussels sprouts and onions into the prepared baking dish. Carefully wipe the pan clean.
Melt the butter in the pan over medium. Once melted, sprinkle the flour over the top and whisk until the flour becomes golden, about 1 minute. Add the milk a few splashes at a time, whisking vigorously as you go to break up any lumps. Once all the milk is added, bring the mixture to a simmer. Continue to simmer, stirring often, until the mixture thickens into a sauce, about 2 to 4 additional minutes. Stir in the thyme, pepper, nutmeg, and remaining 1/4 teaspoon salt. Remove the pan from the heat and stir in the cheese until it melts. Taste and add additional salt or pepper as desired (remember that the bacon will also add some saltiness). Pour over the brussels sprouts, and with a spatula or the back of a spoon, spread the sauce evenly over the top.
Sprinkle the bread crumbs over the top of the brussels sprouts, then lightly coat the breadcrumbs with olive oil spray. Crumble the bacon, then sprinkle it over the top. Place in the oven and bake until hot and bubbly and the bread crumbs are golden, about 10 to 15 minutes. Serve hot.

Notes

Prepare the dish through step 3 up to 1 day in advance and store covered in the refrigerator. Sprinkle with bread crumbs and bacon just prior to baking.

Nutrition Information

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Serving 1(of 8), about 3/4 cup heaped Calories 189kcal (9%) Carbohydrates 17g (6%) Protein 12g (24%) Fat 10g (15%) Saturated Fat 2g (10%) Cholesterol 11mg (4%) Fiber 5g (20%) Sugar 5g (10%)