Want a warm and comforting side dish without spending hours in the kitchen? This easy Cheesy Baked Brussels Sprouts Casserole is creamy and flavor filled, perfect for holidays or busy weeknights. Made with simple ingredients, this Brussel Sprouts side dish is sure to please.

Overhead shot of brussel sprout casserole in a white baking dish.


Created in partnership with Campbell’s®. All opinions and statements are my very own. 

Brussels Sprouts Casserole

I don’t know about you but holidays for me are all about the food. From the freshly baked cookies, to the holiday turkey or ham and all the side dishes in between…..I love it all.

Every dish is just a little bit “extra”…..even our classic Campbell’s Classic Green Bean Casserole gets a little extra dressed up for the occasion. But this year, I’m adding a new favorite to the mix and it’s going on the weekly meal plan because it’s so easy.

Cheesy Baked Brussel Sprouts Casserole is one extra cheesy masterpiece that’s made easy with a little help from my friends at Campbell’s. Just like the Green Bean Casserole, I created a savory, creamy sauce with a can of Campbell’s Cream of Mushroom Soup.

Brussel Sprouts casserole in a white baking dish.

I always say….people who THINK they don’t like Brussel Sprouts just haven’t had them prepared the right way.  I love them shaved in a salad or roasted on a baking sheet with a little olive oil but this easy Brussel Sprouts Casserole is seriously the BEST Brussel Sprouts recipe ever.

It comes together so easily with Campbell’s Cream of Mushroom Soup since I don’t have to spend time making a béchamel or other creamy sauce to start the process. Campbell’s Cream of Mushroom soup is even creamier than I remember and tastes just like homemade. 

Serving of brussel sprouts casserole on a round white plate with a white and blue striped fork.

Campbell’s has been a staple in my kitchen for as long as I remember. My mom always had the pantry stocked with their tasty soups….it was like a cupboard filled with comfort. And since they’ve been around for 150 years, you know they’re doing something right.

I’ve always been a big fan of the Cream of Mushroom Soup, but now it’s better than ever because they added even more cream making the soup even more luscious and satisfying.

How To Make Brussels Sprout Casserole

This easy bacon and cheese Brussels Sprouts casserole comes together in a flash. The most time will be spent prepping your Brussels Sprouts so if you can find them already trimmed and halved that will be a huge timesaver.

This recipe is best made with FRESH Brussel Sprouts so skip the freezer section and hit the product aisle. It’s worth the effort and you’ll be a forever fresh sprout convert. I guarantee.

  1. Cut the bacon into bite sized pieces and cook in a large skillet over medium heat until crispy.
  2. Remove the bacon from the pan and pour off all but two tablespoons fat.
  3. Cook the onions until softened slightly (don’t overcook because they’ll finish cooking in the oven), approximately 2-3 minutes.
  4. Stir in the garlic and cook for 1 more minute.
  5. Add the Brussel sprouts to the pan and cook for 3-4 minutes. Give the sprouts a stir and cook for an additional 4-5 minutes. (You want to get some of them to have a golden brown sear for extra flavor.)
  6. Add the wine to the pan, if using, and scrap up the brown bits with a wooden spoon to deglaze.
  7. Remove the skillet from the heat and set aside.
  8. Whisk together the Campbell’s Cream of Mushroom soup, sour cream, milk, garlic powder, nutmeg, cayenne, salt and pepper.
  9. Pour the cream sauce mixture into the skillet and stir to coat the Brussel sprouts.
  10. Stir in half the cheese and toss to combine.
  11. Transfer the Brussel sprout mixture to a 2 quart baking dish coated with cooking spray.
  12. Sprinkle with the remaining cheese and the reserved bacon.
  13. Bake the casserole for 20 minutes or until the cheese is bubbling and melted.

Serve immediately.

How easy is that???

Mixing the sauce for brussel sprouts casserole in a glass bowl with a spoon.
Sauteed brussel sprouts being poured into a baking dish.
Cheese being sprinkled over brussel sprouts casserole in a white baking dish.

How To Make In Advance

You can totally make this Brussel Sprouts Casserole ahead of time to help with holiday meal prep. Just assemble the whole casserole with the exception of the extra cheesy and bacon topping (keep those in their own container). Cover and store in the refrigerator for up to 24 hours.

When you’re ready to bake, remove the plastic wrap and bake according to the recipe instructions.

Cheesy Brussel Sprouts casserole being scooped out of a baking dish with a spoon.

What To Serve With It

Our favorite dishes to serve alongside this easy baked Brussel Sprouts Casserole are also pretty simple. Since the casserole is already bursting with flavor, it’s best to serve it with a simple main course like the best Roast Turkey for Thanksgiving or Christmas.

It’s fantastic alongside this easy holiday ham or for a simple Sunday dinner we love it with these Oven Baked Chicken Breasts.

It’s even great with a simple Roasted Chicken!

Overhead shot of brussel sprouts casserole in a white baking dish with a can of cream of mushroom soup.

More Easy Thanksgiving Side Dishes

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Overhead shot of brussel sprout casserole in a white baking dish.

Get the Recipe: Brussel Sprouts Casserole Recipe

Yield: 8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Super easy, extra CHEESY Baked Brussel Sprouts Casserole is a family favorite that's fantastic for the holidays.
3 from 1 vote
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Ingredients

  • 5 slices bacon
  • 3 tbsp butter
  • 1 cup diced onion
  • 2 pounds fresh Brussel Sprouts
  • 1 10.5 ounce Campbell’s Cream of Mushroom Soup
  • 1/4 cup sour cream
  • 1/4 cup milk
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground nutmeg
  • 1/2 tsp kosher salt
  • 1/2 tsp ground pepper
  • 1/4 cup dry white wine, optional
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Colby Jack cheese

Equipment

  • baking dish

Instructions 

  • Trim off the stem end of the Brussel Sprout and cut in half. Rinse and set aside.
  • Preheat oven to 375 degrees.
  • Cut the bacon into bite sized pieces and cook in a large skillet over medium heat until crispy.
  • Using a slotted spoon, remove the bacon from the pan and pour off all but two tablespoons fat.
  • Return the pan to the stovetop and add the onions. Cook the onions until softened slightly (don’t overcook because they’ll finish cooking in the oven), approximately 2-3 minutes.
  • Stir in the garlic and cook for 1 more minute.
  • Add the brussel sprouts to the pan and cook for 3-4 minutes. Give the sprouts a stir and cook for an additional 4-5 minutes. (You want to get some of them to have a golden brown sear for extra flavor.)
  • Add the wine to the pan, if using, and scrap up the brown bits with a wooden spoon to deglaze.
  • Remove the skillet from the heat and set aside.
  • In a medium bowl, whisk together the Campbell’s Cream of Mushroom soup, sour cream, milk, garlic powder, nutmeg, cayenne, salt and pepper.
  • Pour the cream sauce mixture into the skillet and stir to coat the Brussel sprouts.
  • Stir in half the cheese and toss to combine.
  • Transfer the Brussel sprout mixture to a 2 quart baking dish coated with cooking spray.
  • Sprinkle the Brussel sprouts with the remaining cheese and the reserved bacon.
  • Bake the Brussel sprout casserole for 20 minutes or until the cheese is bubbling and melted.
  • Serve immediately.
Calories: 325kcal, Carbohydrates: 18g, Protein: 14g, Fat: 23g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 57mg, Sodium: 632mg, Potassium: 822mg, Fiber: 5g, Sugar: 5g, Vitamin A: 1407IU, Vitamin C: 98mg, Calcium: 319mg, Iron: 2mg
Author: Kellie
Course: Side Dish
Cuisine: American