We sometimes have a hard time finding ways to get our kids to eat brussels sprouts (honestly one of our 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 we have to beg to get them to eat! It is 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 a handful of ingredients and barely any hands-on effort.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

What stands out

Turns Brussels sprout skeptics into fans – even picky eaters ask for seconds
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.

Kitchen notes

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 – 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.

Keeping leftovers

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.

Swaps

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

A few answers

How do we prepare the Brussels sprouts for cooking?

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.

What is the best way to cook the bacon for this dish?

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.

Can we make this dish vegetarian?

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.

Is it possible to make this dish ahead of time?

Yes, you can cook the Brussels sprouts and bacon ahead of time, but it's best to make the cream sauce and combine everything before serving for the best texture and flavor.

How do we store and reheat leftovers?

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.

Is this dish suitable for freezing?

Creamy Brussels sprouts with bacon are best enjoyed fresh, as the cream sauce may separate and the Brussels sprouts can become soggy upon thawing.

Any tips for making this dish healthier?

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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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

Method

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!