With Thanksgiving only a few days away, we’ve been looking for the perfect side dish recipe to take to our family dinner, Friendsgiving, and to all of the holiday parties between now and New Year’s! Our friend Marla of The Blonde Pantry showed us how to make a super delicious and easy brussels sprouts casserole skillet that is sure to be a crowd favorite! It’s a fantastic alternative to a traditional green bean casserole, and it’s also healthier than a traditional casserole (which means more room for pumpkin pie!). If you’re not a fan of brussels sprouts, you can easily substitute sweet potatoes, green beans, broccoli, or a combination of your favorite veggies. Read on below for the recipe! 

*Contributor Note: Today’s post is brought to you by Marla Murphy, a registered and licensed dietician and the founder of The Blonde Pantry, a Houston based gluten / dairy free meal delivery. Marla is a self proclaimed foodie and loves to try new restaurants and indulge while also balancing a healthy lifestyle. As a nutrition consultant, it is her mission to help people “change the way we define health, to step back from nit-picking nutrition/fitness and look at the bigger picture: personal wellness.”  You can find Marla on Instagram @theblondepantry

Bacon Brussels Sprouts Casserole Skillet


1 pound of brussels sprouts, washed and quartered

1 pound of bacon, raw, sliced

1/2 cup of parmesan cheese 

1/4 cup of Italian bread croutons

2 tablespoons of olive oil 

2 cloves of fresh garlic

1/4 cup of fresh cut parsley 

1 teaspoon of oregano 

1/2 cup of yellow onion, chopped

4 oz. container of white mushrooms, sliced

2 tablespoons of all-purpose flour (we like to use gluten free flour)

1/2 cup of chicken broth 

1/4 cup of almond milk  (any milk will work)

1 teaspoon of salt

1 teaspoon of pepper


Preheat your oven broiler to high. 

In a skillet on the stove cook the bacon on medium-high heat until thoroughly cooked, roughly 5 minutes, remove from the heat, drain the remaining oil and set aside.

Cook the brussels sprouts in a pot of boiling water for 3 minutes, then remove and immediately place in an ice bath (to stop the cooking process and maintain the bright green color), then drain the ice water.

In a food processor, add in the croutons, parsley, oregano and 1/4 cup of parmesan cheese and blend until you form a crumble.

In a large cast iron skillet on the stove heat the olive oil on medium heat. Add in the onions and mushrooms and sauté  for 7-9 minutes, then add in the flour, stir and cook for another minute. Then add in the almond milk, chicken broth and bring to a simmer. Remove your skillet from the stove and add in the brussels sprouts, remaining cheese, salt/pepper and stir until well combine. Then top with the crouton crumble and bacon. Place back in the oven on broil for only 2 minutes. Remove from the oven, serve hot and enjoy!

Do you have any questions for Marla about the recipe? Leave them in the comments below!