There is something incredibly satisfying about a dish that combines tender Brussels sprouts, a rich, creamy cheese sauce, and the salty crunch of turkey bacon. This casserole-style side dish is hearty enough to feel indulgent, yet simple enough to prepare on a busy weeknight. The Brussels sprouts are first sautéed until lightly browned, then enveloped in a smooth, garlicky cream cheese and sour cream mixture, scattered with shredded sharp cheddar, and finished with a sprinkle of Parmesan and crisp turkey bacon. The result is a bubbling, golden pan that can sit proudly alongside roast meats, grilled chicken, or even a simple salad.
Because everything is cooked in stages, you keep full control over texture: the sprouts are tender but not mushy, the sauce is silky and well seasoned, and the cheese melts into a cohesive, comforting layer. This version stays true to the original while using turkey bacon, giving you all the smoky, savory notes you expect.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: 320 kcal per serving
Ingredients
- 2 pounds Brussels sprouts, trimmed and halved
- 6 slices turkey bacon, chopped
- 1 cup shredded sharp cheddar cheese
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven
Set your oven to 400°F (200°C) so it has time to fully preheat while you prepare the other components. A properly preheated oven helps the cheese melt evenly and develop a bubbly, lightly golden top. Lightly grease a 9×13-inch baking dish with a thin film of oil or cooking spray and set it aside. - Cook the turkey bacon until crisp
Place a large skillet over medium heat and add the chopped turkey bacon in an even layer. Let it cook slowly, stirring occasionally, for about 5–7 minutes, until the pieces are browned and crisp around the edges. The goal is to render as much fat as possible to flavor the Brussels sprouts. When the turkey bacon is crisp, use a slotted spoon to transfer it to a plate lined with paper towels, leaving the rendered drippings in the skillet. Keep the plate of turkey bacon nearby, as you will use it in two stages. - Sauté the Brussels sprouts in the drippings
With the skillet still over medium heat, add the trimmed and halved Brussels sprouts directly into the turkey bacon drippings. Spread them out so as many cut sides as possible are in contact with the pan. Sauté for about 5–7 minutes, stirring occasionally. The sprouts should develop some light browning on the cut sides and begin to turn tender while still holding their shape. This quick sear enhances their natural sweetness and adds a subtle roasted flavor. Once they are slightly browned and just tender, remove the skillet from the heat. - Prepare the creamy cheese mixture
In a large mixing bowl, add the softened cream cheese and sour cream. Sprinkle in the garlic powder, onion powder, salt, black pepper, and red pepper flakes if you are using them. Using a spatula or whisk, beat everything together until the mixture is smooth, creamy, and evenly seasoned. Take a moment to scrape down the sides of the bowl so there are no pockets of unblended cream cheese. This mixture will be the rich, flavorful coating that hugs each Brussels sprout.
- Combine the sprouts, sauce, and part of the turkey bacon
Tip the warm sautéed Brussels sprouts into the bowl with the creamy mixture. Add about half of the cooked turkey bacon, reserving the rest for the topping. Gently fold everything together with a spatula, taking care not to crush the sprouts. Continue mixing until every piece is well coated in the cheesy sauce and the turkey bacon is evenly distributed. This step ensures that flavor is woven throughout the casserole, not just sitting on top. - Transfer to the baking dish and add the cheeses
Spoon the coated Brussels sprouts mixture into the prepared 9×13-inch baking dish. Spread it into an even layer so it bakes uniformly. Sprinkle the shredded sharp cheddar cheese evenly over the surface. Then scatter the remaining turkey bacon over the cheddar, followed by the grated Parmesan cheese. The cheddar will melt into a gooey blanket, while the Parmesan and turkey bacon on top add a slightly crisp, savory finish. - Bake until bubbly and golden
Place the baking dish on the center rack of the preheated oven. Bake for 20–25 minutes, or until the cheese is thoroughly melted, the edges are bubbling, and the top has taken on a light golden color in spots. If you gently shake the dish, the center should look set, not overly loose. Keep an eye on it near the end of the baking time so the cheese does not over-brown. - Rest briefly and serve
Remove the baking dish from the oven and set it on a heatproof surface. Allow the Cheesy Turkey Bacon Brussels Sprouts to rest for a few minutes before serving. This short resting time lets the sauce thicken slightly, making it easier to spoon out neat portions. Serve the casserole hot as a generous side dish alongside grilled or roasted meats, or pair it with a simple salad and a refreshing non-alcoholic drink of your choice.
Notes and Serving Ideas
- For the best texture, use fresh Brussels sprouts and make sure they are well trimmed and halved so they cook evenly.
- Adjust the red pepper flakes to your taste; leave them out for a mild dish or keep them in for a gentle, pleasant heat.
- This dish reheats well in the oven or microwave, so leftovers make an easy side for another meal within a few days.