Total Time
Prep 30 mins
Cook 30 mins

This is from a cooking magazine years ago. 1/2 my family love sprouts, the others don't. This casserole everyone likes. I add it to holiday dinners.

Ingredients Nutrition


  1. Bring a large pot of salted water to a boil. Add brussels sprouts; cook until tender (about 5 minutes). Drain and rinse in cold water until cool. Cut sprouts in half and set aside.
  2. In same pot, cook bacon until browned; 4 minutes. Drain on paper towel. Remove excess fat from pot.
  3. In same pot, add onion and cook until softened; 3 to 4 minutes.
  4. Meanwhile, preheat oven to 350. Stir reserved sprouts and bacon to the onion in the pot. Stir to mix and transfer to a 1 1/2 quart casserole dish.
  5. In a bowl, combine heavy cream, salt, thyme, pepper and nutmeg. Pour over sprout mixture.
  6. Mix bread crumbs with parmesan cheese and sprinkle over the sprouts. Dot with butter.
  7. Bake until lightly browned; about 30 minutes.
Most Helpful

10 Stars! DH and I both love brussel sprouts but even so, they can get a little boring just palin boiled... OF THESE, DH said "these are the best sprouts I have ever had" and wow I could only nod my head in agreement becuase I had my mouth stuffed full of em... and went back for seconds. Easy to put together and excellent combination of flavours... Please see my rating system: a brilliant 5 stars for making our beloved sprouts exciting and new and wonderful again :) Thanks!!!

kiwidutch February 12, 2007

My Lord, This was a fabulous recipe when I put my own spin on it. I am sorry I did not try it how it was called for in the recipe. But I made a couple of small changes with the ingredients I had. I used all the ingredients on this recipe except for heavy cream and bread crumbs which I had none of these to use. I followed the recipe exactly how is stated until you get to the part where there is no cheese. LOL. I added 8 oz. Sharp shredded cheese, then I made a rue with canned milk and poured it over the sprouts, bacon and onion. I used more onion and more bacon because I had a frozen gallon bag of Brussels sprouts. It probably all evened out to what was called for in the recipe any how. And instead of bread crumbs, I used crushed corn flakes with the parmesan cheese, which made this absolutely scrumptious. I baked this in the oven until the top was very browned and crunchy. I had a very nice layer of crumbs on top. If this tells you anything, There were 6 grown men and 2 boys here for Easter dinner, and every one of them said this was a keeper recipe. Please make it again. So, all in all, thank you Alliebaba for your take on this recipe. :)

Dory Faltinowski April 06, 2015

This is so good. We already like brussels sprouts but I am sure it would convert anyone. It looks lovely and tastes even better. I did use a wee bit more cream as suggested by another reviewer and I used Panko breadcrumbs. I only used a pinch of nutmeg for personal preference. This will be made many more times. Thanks for sharing your recipe. Made for Fall PAC 2009.

GaylaV September 13, 2009