Brussels Sprouts Casserole

Yield: 15 servings


  • 3 lbs. fresh Brussels sprouts, halved
  • 1 large sweet onion, chopped
  • 8 cloves garlic, minced
  • 4 tbsp olive oil
  • 2 tsp salt
  • 1 tsp pepper
  • 3 cups shredded Swiss cheese
  • 2 cups heavy whipping cream
  • 1 lb. bacon, cooked and crumbled
  • 6 slices wheat bread
  • 4 tbsp butter, melted


  1. In a large bowl, combine the Brussels sprouts, onion, garlic, olive oil, salt, and pepper.  Toss to coat evenly.
  2. Transfer to a greased 9x13 baking dish.  Bake uncovered @ 425°F for 20 minutes.
  3. Add in the cheese, cream, and bacon.  Stir together, and return to the oven to bake for 15 minutes.
  4. Place the wheat bread in a food processor.  Pulse until you have crumbs.  Transfer to a bowl, and mix in the butter.
  5. Sprinkle over the top of the Brussels sprouts.  Return to the oven for 8-10 minutes.
  6. Serve hot.
Adapted from Taste of Home.