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Creamy Brussels Sprouts with Bacon is a delightful casserole made with Brussels Sprouts, cheese, bacon, and onions for the perfect side dish for a special occasion or a quiet dinner at home.
I have such a hard time finding vegetable side dishes that are new and exciting. Even when I make a something different it tends to be a variation on something I’ve already made. A lot of these are roasted vegetables.
So when I saw this recipe for Creamy Brussels Sprouts with Bacon I was sold. I mean, it’s hard to hate any vegetable when it’s in a pan with cheese and bacon. Plus I figured if it turned out well we could have it as a holiday side dish.
For this recipe you will need:
- Brussels Sprouts
- half and half
- cream cheese
- salt and pepper
- cheddar cheese
Since I was using fresh Brussels Sprouts I steamed them before I started the rest of this recipe. You could also boil them but I prefer steaming. Whatever you do make sure you cook them in some way before putting them into the casserole otherwise they won’t be cooked when it’s finished.
Another option is to use frozen Brussels Sprouts. In this case all you need to do is thaw and drain the Brussels Sprouts ahead of time so that they are ready to use.
Once that is taken care of I fried the bacon up in a skillet. Instead of draining the bacon fat I used it to fry up the onion and garlic. Then I added in the flour in order to make a roux.
Then I added in the half and half and cooked it until it thickened up. Whisk in the cream cheese and cook until everything is a smooth sauce.
Can I make this ahead of time?
Yes! You can make this up to 48 hours ahead of time and refrigerate until you are ready to serve. To reheat place it in this oven at 350 degrees for 20-25 minutes before serving.
We are vegetarian. Can I remove the bacon or substitute something else?
Of course you can remove the bacon. Removing the bacon will turn this into a nice vegetarian side dish. If you want to replace the bacon you can add in shiitake mushrooms or meatless bacon strips.
Do I need to cook the Brussels Sprouts before putting them in this dish?
Yes! If you do not cook them prior to adding them to this dish they will not be fully cooked. If using fresh Brussels Sprouts steam them for 5-7 minutes first. You can also boil them for 5 minutes. If using frozen Brussels Sprouts thaw and drain before using.
Can I use a different flavor of cheese?
Absolutely! As long as it’s a cheese that melts well you can substitute it into this recipe. Make sure you keep the cream cheese though as it melts and keeps the actual Brussels Sprouts creamy in this recipe.
Finally I put the Brussels Sprouts in a baking dish and poured the sauce over top. The Brussels Sprouts bake for a while and then they are removed from the oven and the cheese and bacon is sprinkled over the top. Then the entire casserole is baked for 10 more minutes or until the cheese is melted.
More Brussels Sprouts Recipes:
- Balsamic Roasted Brussels Sprouts with Sweet Potatoes
- Brussels Sprouts and Bacon Stuffing
- Spicy Maple Roasted Brussels Sprouts and Butternut Squash
- Crispy Tofu and Roaasted Brussels Sprouts with Honey Sesame Glaze
This is such a delicious way to eat Brussels Sprouts and one that kids will love. The Brussels Sprouts are firm but tender and the sauce is really creamy and rich. The cheese and bacon are just the extra burst of flavor these need to make them something really special.
If you’ve tried my Creamy Brussels Sprouts with Bacon or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 5 c. fresh Brussels Sprouts, cut in half
- 4 slices bacon
- 1 large onion, minced
- 4 cloves garlic, minced
- 2 Tablespoons flour
- 1 c. half and half
- 4 oz. cream cheese
- 1 t. salt
- 1 teaspoon pepper
- 1/2 c. sharp cheddar cheese
- Preheat the oven to 350 degrees.
- Spray a 2 quart casserole dish with cooking spray.
- Boil or steam the fresh Brussels Sprouts for 5 minutes to get them tender crisp. Drain and place in the prepared pan.
- Chop the bacon into pieces and cook in a large skillet over medium high heat. Cook for 5 minutes or until bacon is browned. Remove from skillet and drain on paper towels.
- Add the onion to the pan with the bacon grease and saute for 3-4 minutes or until the onion begins to soften.
- Add in the garlic and cook for 1 minute.
- Add the flour and whisk into the onion and garlic. Let cook for 1 minute.
- Whisk in the half and half, cream cheese, salt, and pepper. Bring to a boil, whisking constantly, until thickened.
- Pour over top of the Brussels Sprouts in the baking dish and mix to combine.
- Bake for 30 minutes.
- Remove from oven and top with the cheddar cheese and bacon.
- Return to the oven for 8-10 minutes or until cheese is melted.
Recipe adapted from Blogghetti
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 299Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 59mgSodium: 751mgCarbohydrates: 18gFiber: 4gSugar: 6gProtein: 14g
Here’s more Side Dish recipes:
- Balsamic-Honey Roasted Beets & Carrots from Sweet Beginnings
- Butternut Squash Casserole from Leftovers Then Breakfast
- Cape Cod Corn Pudding from Jolene’s Recipe Journal
- Creamy Brussels Sprouts with Bacon from Hezzi-D’s Books and Cooks
- Easy Parmesan Noodles from A Kitchen Hoor’s Adventures
- Instant Pot Mashed Sweet Potatoes from Devour Dinner
- Make Ahead Dinner Rolls from Cookaholic Wife
- Maple Dijon Brussels Sprouts from Palatable Pastime
- Orrechiette with Butternut Squash from A Day in the Life on the Farm
- Parmesan Butternut Squash Gratin from Jen Around the World
- Potatoes & Peas from An Affair from the Heart
- Quick and Easy Green Beans and Bacon Skillet from Blogghetti
- Swedish Rice Pudding from Cheese Curd In Paradise
- Vegan Pumpkin Coconut Cornbread from Magical Ingredients