Ingredients
- Brussels sprouts, fresh or frozen: 2 pounds
- Bacon: 6 slices
- Yellow onion, chopped: 1 medium
- Garlic, minced: 2 cloves
- Cream cheese, softened: 8 ounces
- Sour cream: 1/2 cup
- Cheddar cheese, shredded: 1 1/2 cups, divided
- Salt and pepper: to taste
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Step 2: Cook bacon in a large skillet over medium heat until crispy. Remove bacon and set aside to cool, reserving 2 tablespoons of bacon grease in the skillet. Once cooled, crumble the bacon.
- Step 3: Add chopped onion to the skillet with the bacon grease and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Step 4: If using frozen Brussels sprouts, steam or microwave them until tender-crisp. If using fresh, trim and halve or quarter the Brussels sprouts, then steam or boil until tender-crisp.
- Step 5: In a large bowl, combine cooked Brussels sprouts, onion and garlic mixture, softened cream cheese, sour cream, 1 cup of shredded cheddar cheese, crumbled bacon, salt, and pepper. Mix well to combine.
- Step 6: Pour the mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top. Bake for 20-25 minutes, or until bubbly and golden brown. Let cool slightly before serving.
Notes
- Store leftover casserole in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave or oven until warmed through, avoiding over-baking.
- Serve this creamy casserole as a comforting side dish alongside roasted chicken, pork, or a hearty vegetarian main course.
- Don't skip browning the bacon and onions well; this step develops a deep, savory flavor that elevates the entire dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American