Brussels Sprouts Brown Betty

Total Time

Prep: 30 min. Bake: 40 min.


8 servings

Updated: Feb. 10, 2022
I had the idea to make a savory version of the family-favorite brown betty using vegetables in place of fruit, while keeping the classic crunchy bread crumb topping. The result is a creamy, decadent side that will turn anyone into a Brussels sprouts fan. —Shauna Havey, Roy, Utah
Brussels Sprouts Brown Betty Recipe photo by Taste of Home


  • 1-1/2 pounds fresh Brussels sprouts, sliced
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/2 cups shredded Swiss cheese
  • 1 cup heavy whipping cream
  • 8 bacon strips, cooked and crumbled
  • 3 slices whole wheat bread, torn
  • 2 tablespoons butter, melted
  • Minced fresh thyme, optional


  1. Preheat oven to 425°. In a large bowl, combine the first 6 ingredients; toss to coat. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 20 minutes. Stir in the cheese, cream and bacon. Bake until casserole is bubbly and starting to brown, 12-15 minutes longer.
  2. Meanwhile, place bread in a food processor or blender. Cover and pulse until crumbs form. Transfer to a small bowl and stir in butter. Sprinkle over casserole. Bake until topping is golden brown, 8-10 minutes longer. If desired, top with thyme before serving.

Nutrition Facts

3/4 cup: 301 calories, 25g fat (13g saturated fat), 62mg cholesterol, 554mg sodium, 9g carbohydrate (3g sugars, 3g fiber), 12g protein.