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I sometimes have a hard time finding ways to get my kids to eat brussels sprouts (honestly one of my favorite vegetables), but this easy roasted Brussels sprouts in a creamy casserole with tons of crispy salty bacon and crunchy fried onions is not a dish I have to beg to get them to eat! It is super simple to make, packed with salty, creamy, smoky and crunchy flavor – and works great as a side dish for a weeknight dinner, or even for Thanksgiving!
This easy casserole is the one side dish that gets everyone eating their vegetables without a fight. It comes together with just a handful of ingredients and barely any hands-on effort.
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
Why You’ll Love This Recipe
- Turns Brussels sprout skeptics into fans – even picky eaters ask for seconds
- Just one dish to prep, then the oven does the rest
- Rich and creamy with crispy bacon and crunchy fried onions in every bite
- A genuine crowd-pleaser for holiday tables or weeknight dinners alike
Creamy Brussels Sprouts with Bacon Ingredients
- 5 slices cooked bacon, crumbled – adds smoky, salty flavor and crispy texture throughout
- 1 medium sweet onion, diced – adds mild sweetness that balances the bitterness of the sprouts
- 6 cloves garlic, minced – adds savory depth to the creamy sauce
- 16 ounces Brussels sprouts, trimmed and rough chopped into quarters – the star of the dish; quartering helps them cook through and soak up the sauce
- 1 can (10½ oz) condensed cream of mushroom soup – forms the rich, creamy base of the sauce
- ½ cup milk – thins the sauce to the right consistency
- ½ cup grated Parmesan or Pecorino Romano cheese – adds a savory, salty richness to the sauce
- ½ cup fried onions – adds a crunchy, golden topping
Equipment Needed
- 9×13 casserole dish
- Cutting board and chef’s knife
- Mixing bowl
- Aluminum foil
How to Make Creamy Brussels Sprouts with Bacon
Prep the sprouts. Preheat the oven to 350°F. Rinse, dry, and trim the Brussels sprouts, then cut into quarters. Add to a casserole dish.
Add the bacon, onion, and garlic. Crumble the cooked bacon and dice the onion. Add the bacon, onion, and minced garlic to the casserole dish and toss to combine with the Brussels sprouts.
Mix the sauce. In a small bowl, whisk together the cream of mushroom soup, milk, and cheese. Pour evenly over the vegetables.
Top and cover. Sprinkle the fried onions over the top. Cover the dish with aluminum foil.
Bake. Bake covered for 30 minutes, then remove the foil and bake another 15 minutes, until the casserole is bubbly, thickened, and golden on top.
Serve. Let rest a few minutes, then serve alongside pork chops, roast chicken, prime rib, or turkey.
Tips for the Best Creamy Brussels Sprouts with Bacon
Choose fresh, firm Brussels sprouts with vibrant green color, and skip any that are yellowing or have brown spots.
Cut the sprouts into evenly sized quarters so they cook at the same rate.
If you like a more tender bite, blanch the quartered sprouts in boiling water for 2-3 minutes before adding them to the casserole dish – this also helps them keep their bright green color.
Cook the bacon until truly crispy before crumbling it in; it adds a much better texture and flavor than bacon that’s still a little soft.
Covering the dish for the first part of baking keeps the fried onions from burning while the sprouts cook through – just remove the foil for the last 15 minutes to let the top turn golden.
Don’t overbake – the sprouts should still have a slight bite to them rather than turning mushy.
Feel free to swap in cream of chicken or cream of celery soup in place of cream of mushroom for a different flavor.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, warm in a 350°F oven until heated through, or in a skillet over medium heat, adding a splash of milk if the sauce has thickened too much.
This dish is best enjoyed fresh – the creamy sauce can separate and the sprouts can turn a little soggy once frozen and thawed, so freezing isn’t recommended.
Variations to Try
- Vegetarian – skip the bacon and use olive oil or butter to sauté the onion and garlic before adding everything to the dish; add chopped nuts for extra texture
- Different Cheese – try sharp cheddar or Gruyère in place of Parmesan for a different flavor profile
- Lighter Version – use turkey bacon or a plant-based bacon alternative, and swap the milk for a lower-fat option
- Extra Veggies – stir in diced carrots or bell peppers along with the Brussels sprouts for more color and nutrients
- Spiced Up – add a pinch of nutmeg or red pepper flakes to the sauce for extra warmth
What to Serve with Creamy Brussels Sprouts with Bacon
This creamy, rich side pairs beautifully with a Boneless Ribeye Roast, Garlic Herb Beef Tenderloin, or a Dry Brined Turkey for a holiday-worthy spread. It’s also a great match for Lobster Tail if you’re going all out, or something simpler like roast chicken or pork chops for an easy weeknight dinner.
FAQs
Trim off the stem ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Cut them in half if they are large for even cooking.
Cook the bacon in a large skillet over medium heat until it’s crispy. Remove the bacon and set aside, leaving the bacon grease in the skillet for cooking the Brussels sprouts.
Yes, you can omit the bacon and use olive oil or butter for cooking the Brussels sprouts. You might also add a vegetarian protein like chopped nuts for added texture.
Yes, you can cook the Brussels sprouts and bacon ahead of time, but it’s best to make the cream sauce and combine everything just before serving for the best texture and flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a little extra cream if the sauce has thickened too much.
Creamy Brussels sprouts with bacon are best enjoyed fresh, as the cream sauce may separate and the Brussels sprouts can become soggy upon thawing.
Use turkey bacon or a plant-based bacon alternative, and replace the heavy cream with a lower-fat milk alternative. You can also add more vegetables like carrots or bell peppers for extra nutrients.
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Creamy Brussels Sprouts Casserole
Equipment
Ingredients
- 5 slices cooked bacon, crumbled
- 1 medium sweet onion, diced
- 6 cloves garlic, minced
- 16 ounces Brussels sprouts, trimmed and rough chopped into quarters
- 1 can, 10 1/2 ounces Campbell’s® Condensed Cream of Mushroom Soup
- ½ cup milk
- ½ cup grated Parmesan or pecorino romano cheese
- ½ cup fried onions
Instructions
- Preheat oven to 350 degrees F.
- Rinse & trim sprouts. Rinse, dry, and trim bottoms off Brussels sprouts, then cut into quarters. Add to casserole dish.
- Add bacon & onion. Crumble cooked bacon and dice a medium yellow onion. Add to casserole dish and toss to mix with Brussels sprouts and minced garlic.
- Mix sauce. In a small bowl, mix canned soup, milk, and cheese. Pour over vegetables.
- Top. Add fried onions over the top.
- Bake. Bake 45 minutes, until casserole is bubbly and thick.
- Enjoy! Serve with pork chops, roast chicken, prime rib, or turkey!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
