Christmas Cheesy Brussels Sprout Casserole
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Christmas Cheesy Brussels Sprout Casserole is pure comfort food with a festive feel. It turns fresh Brussels sprouts into a warm, creamy side dish with crisp bacon, melted cheese, and a golden cracker topping. I love how it feels special enough for a holiday table yet familiar enough for an ordinary family dinner.
The casserole brings together 2 pounds of Brussels sprouts, bacon, a smooth sauce made with whole milk and Gruyère or sharp cheddar, and a buttery topping of Ritz crackers and Parmesan. As a result, each bite is savory, creamy, and pleasantly crisp. The sprouts add a mild earthy flavor, while the bacon and cheese give the dish a rich, salty finish.
The method is straightforward: brown the sprouts, crisp the bacon, then make a quick cheese sauce in the same skillet. After you combine everything in a baking dish, add the cracker topping and bake until the casserole is bubbly and golden. It takes 15 minutes to prepare and about 35 minutes to cook, so you can get it on the table in about 50 minutes.
Serve this Christmas Cheesy Brussels Sprout Casserole on a chilly night, bring it to a potluck, or make it for a holiday meal. It serves 8 people, and you can assemble it up to two days ahead. So when dinner gets busy, this cozy side dish is one less thing to worry about.
Why You’ll Love This Christmas Cheesy Brussels Sprout Casserole
- It’s holiday-ready: The rich cheese sauce and golden topping make Brussels sprouts feel right at home on a Christmas table.
- It’s easy to prepare: Brown the vegetables and bacon, stir together the sauce, and let the oven finish the job.
- It uses simple ingredients: You can find Brussels sprouts, bacon, milk, cheese, and crackers at most grocery stores.
- It balances flavors and textures: Creamy sauce, tender-crisp sprouts, savory bacon, and crunchy topping make each serving satisfying.
- You can make it ahead: Assemble the casserole up to two days in advance, then bake it when you’re ready.
Brussels Sprout Tips
Choose Brussels sprouts that feel firm and have tightly packed leaves. Smaller sprouts tend to cook more evenly, while larger ones may need to be quartered so they become tender at the same time as the smaller pieces. Also, trim off the dry stem ends and remove any wilted outer leaves before cooking. Rinse the sprouts well and pat them dry, since dry sprouts brown better in the skillet.
Options for Substitutions
- Bacon: Use turkey bacon if you prefer a lighter option. Since it may leave less fat in the skillet, add a little olive oil as needed for the flour.
- Gruyère or sharp cheddar: Swap in Monterey Jack, fontina, or a mix of cheeses that melt smoothly.
- Whole milk: Use 2% milk for a slightly lighter sauce. The sauce may be a little less rich, but it will still work.
- All-purpose flour: Use a gluten-free all-purpose flour blend in the same amount. Check that your crackers are gluten-free, too.
- Ritz crackers: Use plain breadcrumbs or crushed buttery crackers instead. Add a pinch of salt if the replacement is unsalted.
- Parmesan: Try another hard, savory cheese, such as Pecorino Romano. It has a stronger, saltier flavor, so taste the topping before adding more salt.
Watch Out for These Mistakes
Do not cook the sprouts until they are fully soft in the skillet. They will continue to cook in the oven, so aim for tender-crisp with a little browning. If you overcook them early, they can become too soft in the finished casserole.
Keep about 2 tablespoons of bacon drippings in the skillet for the sauce. Too much fat can make the sauce greasy, while too little may leave the flour dry. If the bacon does not provide enough drippings, add a small amount of olive oil.
Add the milk gradually and whisk after each addition. Pouring it in all at once can make lumps harder to smooth out. Also, take the pan off the heat before you stir in the cheese. High heat can make the sauce grainy or cause the cheese to separate.
Finally, do not add the cracker topping until the casserole is ready to bake. If you assemble the dish ahead, keep the topping separate and add it just before baking. That way, it stays crisp instead of soaking up moisture in the refrigerator.
What to Serve With Christmas Cheesy Brussels Sprout Casserole?
This rich side dish pairs well with simply seasoned roasted turkey, baked ham, or roast chicken. For other sides, try mashed potatoes, roasted carrots, or a fresh green salad with a bright vinaigrette. Since the casserole is creamy and savory, a crisp salad or lightly seasoned vegetable helps balance the plate.
Storage Instructions
Store: Let leftover Christmas Cheesy Brussels Sprout Casserole cool, then place it in an airtight container and refrigerate it for up to 4 days. For the best texture, store the casserole in smaller portions so it cools evenly.
Freeze: Do not freeze the assembled, unbaked casserole. You can freeze baked leftovers for up to 1 month. Wrap them well or place them in a freezer-safe container, then thaw them overnight in the refrigerator before reheating.
Reheat: For the oven, place the leftovers in an oven-safe dish and heat them uncovered at 350°F until hot throughout. On the stovetop, warm a portion in a covered skillet over low heat, stirring gently now and then. If the sauce looks too thick, add a small splash of milk. In the microwave, heat individual portions in short intervals, stirring between each one. The oven keeps the topping crispest.
Recipe Info
- Preparation Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
- Level of Difficulty: Easy
- Servings: 8
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: About 260-300 per serving
- Protein: About 13-17 grams per serving
- Fat: About 17-21 grams per serving
- Carbohydrates: About 16-21 grams per serving
These are estimates and may vary with your choice of cheese, bacon, crackers, and serving size.
Ingredients
For the casserole:
- 2 lb Brussels sprouts, halved lengthwise (quartered if large)
- 1 tbsp olive oil
- 6 slices bacon, chopped
- 2 tbsp all-purpose flour
- 1¾ cups whole milk
- 1½ cups shredded Gruyère or sharp cheddar
- ½ tsp onion powder
- ¼ tsp salt, plus more to taste
- ¼ tsp black pepper
For the topping:
- 10 Ritz crackers, crushed
- ¼ cup shredded Parmesan
- 1 tbsp salted butter, melted
Step-by-Step Instructions
Step 1: Heat the Oven and Prepare the Sprouts
First, heat the oven to 375°F. Rinse the Brussels sprouts and trim off any wilted outer leaves. Then halve them lengthwise, or quarter the large ones so they cook evenly.
Step 2: Brown the Brussels Sprouts
Next, heat the olive oil in a skillet over medium-high heat. Add the sprouts and cook for 5 to 6 minutes, stirring now and then, until they are tender-crisp and lightly browned. Transfer them to a 2-quart baking dish.
Step 3: Crisp the Bacon and Make the Sauce
Using the same skillet, cook the chopped bacon over medium-high heat until crisp. Remove the bacon and leave about 2 tablespoons of drippings in the pan. Lower the heat to medium, stir in the flour, and cook for 2 to 3 minutes. Then add the milk a little at a time, whisking after each addition until smooth.
Step 4: Add the Cheese and Combine
Take the skillet off the heat. Whisk in the Gruyère or cheddar, onion powder, salt, and black pepper. Pour the sauce over the sprouts, add the crisp bacon, and stir gently to combine.
Step 5: Add the Topping and Bake
In a small bowl, mix the crushed Ritz crackers, Parmesan, and melted butter. Sprinkle the topping over the casserole. Bake uncovered for 20 to 25 minutes, until the top is browned and the sauce is bubbly.
Step 6: Make Ahead or Store Leftovers
To make the casserole ahead, assemble it up to 2 days in advance and refrigerate it. Add about 5 minutes to the baking time if it is still cold when it goes into the oven. Store leftovers in an airtight container in the refrigerator for up to 4 days. Do not freeze the casserole before baking. Baked leftovers can be frozen for up to 1 month; thaw them overnight in the refrigerator.
Christmas Cheesy Brussels Sprout Casserole pairs tender sprouts and crisp bacon with a creamy cheese sauce and a crunchy Parmesan cracker topping. It takes about 50 minutes, serves 8, and can be prepared ahead to make holiday cooking easier. Try it for your next family dinner or festive gathering, and share how it turned out. For another cozy meal idea, explore more easy casserole recipes for the season.
Christmas Cheesy Brussels Sprout Casserole
Ingredients
Method
- Heat the oven to 375°F. Rinse the Brussels sprouts, trim off any wilted outer leaves, then halve them lengthwise or quarter large ones.
- Heat the olive oil in a skillet over medium-high heat. Add the sprouts and cook for 5 to 6 minutes, stirring until tender-crisp and lightly browned. Transfer to a 2-quart baking dish.
- In the same skillet, cook the chopped bacon over medium-high heat until crisp. Remove the bacon, leaving about 2 tablespoons of drippings in the pan. Lower the heat to medium, stir in the flour, and cook for 2 to 3 minutes.
- Gradually add the milk while whisking until smooth.
- Remove the skillet from heat, whisk in the Gruyère or cheddar, onion powder, salt, and black pepper. Pour the sauce over the sprouts, add the bacon, and stir gently to combine.
- In a small bowl, mix the crushed Ritz crackers, Parmesan, and melted butter. Sprinkle the topping over the casserole.
- Bake uncovered for 20 to 25 minutes until the top is browned and the sauce is bubbly.
- Assemble the casserole up to 2 days in advance and refrigerate. Add about 5 minutes to the baking time if it is cold.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Baked leftovers can be frozen for up to 1 month.
