Creamy Brussels Sprouts with Bacon
This easy baked creamy Brussels sprouts with bacon recipe is packed with tender sprouts, crispy bacon, garlic, melted mozzarella, and parmesan cheese all made in one pan for a delicious holiday side dish.
Brussels sprouts were once the most divisive side dish at Thanksgiving, but they've made a serious comeback in recent years. We love dressing them up for the holiday with a generous amount of bacon, cheese, and a creamy sauce made with condensed cream of mushroom soup and heavy cream for a truly indulgent twist.
What we love most about these creamy brussel sprouts is that it's a Thanksgiving side dish you can prepare ahead of time. Just assemble the creamed Brussels sprouts in your baking dish, cover it, and store it in the fridge for up to two days. When it's time to serve, simply bake until bubbly and golden.
Ingredients & Substitutions
- brussels sprouts: The true star of this dish, bringing a hearty and fresh bite.
- bacon: Applewood smoked bacon adds an incredible depth of flavor.
- condensed cream of mushroom soup: I highly recommend you make your own condensed cream of mushroom soup using sourdough discard. It’s far more flavorful than store-bought, and the sourdough gives the dish a slight tang. If you're not a fan of mushrooms, you can easily swap it with condensed cream of chicken soup instead.
- cheese: I’m using a mix of mozzarella and parmesan, but white cheddar or gruyere would also work beautifully.
- heavy cream: Adds a luscious richness and makes the dish perfectly creamy.
- aromatics: A classic combo of onion and garlic to elevate the flavors.
- seasonings: We’re keeping it simple and letting the ingredients shine with just sea salt and pepper.
How to make Creamy Brussel Sprouts with Bacon
Step 1: Cook the bacon
Heat your oven to 350°F. In a large, oven-safe skillet, over medium heat, cook the bacon until crispy, about 4-5 minutes on each side.
Transfer the bacon to a paper towel-lined plate to drain and cool. Roughly chop and set to the side. Drain most of the bacon grease, leaving about 1-2 tablespoons in the pan.
Step 2: Add the onion and Brussels sprouts
In the same pan, melt the butter, add the onions, and cook for 5 minutes or until they start to soften. Add the Brussels sprouts and season with salt and pepper to taste.
Cook while stirring occasionally, for about 7-8 minutes. The edges should start to slightly char.
Step 3: Add the garlic, soup, and heavy cream.
Add the garlic, stir, and cook for about 1 minute. Stir in the condensed soup and heavy cream, heat to a simmer, and cook for 2-3 minutes or until the sauce starts to thicken.
Sprinkle in the mozzarella, stir, add the bacon, and mix again.
Step 4: Bake
Place the skillet in the preheated oven and bake uncovered for 15-20 minutes.
Sprinkle with the parmesan cheese and bake for another 5-7 minutes or until the cheese is golden and bubbly.
Carmyn's Tips
For Sourdough Bakers: Make your own condensed cream of mushroom soup using your sourdough discard for this recipe.
Make condensed cream of chicken soup instead if you're not a fan of mushrooms.
Make Ahead: Follow the steps through step number 3 and transfer the mixture to a baking dish. Cover it tightly with plastic wrap or foil and refrigerate for up to 2 days before baking. When you're ready to serve, pop it in the oven until bubbly and golden.
How to Store
This recipe makes for delicious holiday leftovers that can be easily reheated in the oven or microwave!
To refrigerate: Cover the dish tightly with plastic wrap or foil or transfer it to an airtight container and refrigerate for up to 3 days.
To freeze: Wrap the dish tightly in plastic wrap and a layer of foil, then freeze for up to 3 months.
When you're ready to bake, thaw it in the refrigerator overnight, then bake at 350°F until heated through and golden on top.
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Creamy Brussel Sprouts with Bacon
INGREDIENTS
- 5 slices applewood-smoked bacon (chopped)
- 1 lb brussels sprouts (trimmed and cut into quarters)
- 1 medium white or yellow onion (diced)
- 4 garlic cloves (minced)
- 2 tablespoons butter
- 1 cup heavy cream
- 1 recipe condensed cream of mushroom soup (or one can of store-bought, see notes)
- ½ cup mozzarella cheese (shredded)
- ½ cup parmesan cheese (shredded)
- ½ teaspoon salt
- ½ teaspoon black pepper
INSTRUCTIONS
- Heat your oven to 350°F. In a large 12-inch, oven-safe skillet* (see notes) over medium heat, cook the bacon until crispy, about 4-5 minutes on each side. Transfer the bacon to a paper towel lined plate to drain and cool. Roughly chop and set to the side. Drain most of the bacon fat, leaving about 1-2 tablespoons in the pan.
- To the same pan, melt the butter, add the onions and cook for 5 minutes or until they start to soften. Then, add the Brussel sprouts and and season with salt and pepper. Cook while stirring occasionally, for about 7-8 minutes. The edges should begin to slightly char.
- Add the garlic, stir, and cook for about 1 minute. Stir in the soup and heavy cream and mix until fully combined, heat to a simmer and cook for 2-3 minutes or until the sauce starts to thicken. Sprinkle in the mozzarella, mix until fully melted, add the bacon, and mix again. (See notes if you don't have an oven-safe skillet.)
- Transfer the skillet to the oven and bake uncovered for 15-20 minutes. Sprinkle the parmesan cheese over the top and bake for another 5-7 minutes or until the cheese has melted.