This one-skillet Brussels Sprouts Casserole will become the unexpected star of your Thanksgiving table with bacon, cheese, and a crispy panko topping.
I know that Brussels Sprouts Casserole doesn’t sound that exciting or like a dish your kids will eat, but hear me out! We’ve added in bacon, cheese, and a crispy panko topping that makes this casserole absolutely delicious. This is one hundred percent Thanksgiving comfort food that we love so much we’ll be making it year round.
Start your grocery list now! I promise this is a recipe you’ll want to make ASAP. It’s hearty, savory, and filled with the best comfort food ingredients.
And if casseroles aren’t your thing, call it Brussels Sprouts Gratin, it sounds fancier but it is the same thing, ha!
How to Make Brussels Sprouts Casserole
- First, make the Parmesan panko topping. Use good Parmesan cheese, not the stuff in the can. Don’t skip the lemon zest, it really brighten things up.
- This casserole is made in a cast iron skillet. Everything is done in one skillet for minimal dishes and maximum taste!
- The bacon is cooked first and removed from the pan, but don’t get rid of the bacon fat. You want to cook the sprouts, onion, and garlic in the fat for extra flavor.
- Cook the Brussels sprouts until they are slightly charred and still a little crisp. They will finish cooking in the oven and we don’t want to end up with mushy Brussels sprouts.
- Use a mixture of Gruyere cheese and mozzarella cheese. Look for Gruyere at the cheese counter at your grocery store. If you can’t find it, white cheddar will work too.
- Everything gets cooked in heavy cream, sprinkled with cheese, and finished off with the Panko topping.
- Finish it off in the oven until it’s bubbly, browned, and absolutely delicious looking.
How to Store
Store leftovers in a sealed container for three to five days in the refrigerator. You can reheat in the oven or in the microwave. Everyone always fights for these leftovers after Thanksgiving!
You can technically freeze the casserole for up to two months, but the sprouts will get a little mushy. I recommend polishing it off the first time around, which shouldn’t be a problem.
More Thanksgiving Sides
- Mashed sweet potatoes
- Garlic mashed potatoes
- Sausage Stuffing
- Cranberry Sauce
- Parker House Rolls
- Roasted Green Beans
More Brussels Sprouts Recipes
- Shaved Brussels Sprouts Salad
- Brussels Sprouts with Bacon
- Roasted Brussels Sprouts
- Sautéed Brussels Sprouts with Lemon and Parmesan
- Roasted Pear and Cranberry Brussels Sprouts
- Honey Lime Roasted Brussels Sprouts
- Brussels Sprouts Flatbread
Brussels Sprouts Casserole
For the topping:
- 1/2 cup panko
- 1/4 cup Parmesan cheese
- 1 teaspoon lemon zest
- Salt and pepper, to taste
For the brussels sprouts:
- 5 strips bacon chopped
- 2 lbs brussels sprouts, ends trimmed and cut in half
- 1/2 red onion chopped
- 4 cloves garlic, minced
- 1/2 teaspoon fresh thyme
- 1 1/4 cups heavy cream
- Kosher salt and black pepper, to taste
- 3/4 cup shredded Gruyere cheese
- 1/4 cup shredded mozzarella cheese
- Preheat the oven to 400 degrees F.
- In a small bowl combine panko, Parmesan cheese, lemon zest, salt and pepper. Set aside.
- In a large cast iron skillet, cook the bacon over medium heat until crispy. Transfer to a plate that has been lined with a paper towel. Set aside.
- Add the brussels sprouts to the hot pan and cook, stirring occasionally, until crispy and slightly charred. This will take about 5 minutes.
- Add the red onion, garlic, and thyme to the pan and cook for one minute. Pour in the heavy cream and reduce the heat to low and simmer for 1 to 2 minutes. Season with salt and black pepper, to taste. Stir in the cooked bacon.
- Sprinkle the brussels sprouts with shredded Gruyere and mozzarella cheese. Top with panko parmesan topping.
- Bake for 12 to 15 minutes or until bubbly, cheese is melted, and Brussels sprouts are tender but slightly crisp. Turn the oven to broil and broil for 1 to 2 minutes to brown the cheese and topping.
- Remove from the oven and let sit for 5 to 10 minutes. Season with additional salt and pepper, if necessary. Serve warm.
Have you tried this recipe?
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Photos by Molly from Yes to Yolks