Brussel Sprout Casserole
This Brussel Sprout Casserole is rich, cheesy and baked with bacon, tender sprouts and a crispy panko topping for the perfect fall side.
Servings: 10
Calories: 423kcal
Equipment
- 2 ½ Quart Oval Casserole Dish
- Large Pot
- Measuring Cups and Spoons
- Mixing Bowls
- Whisk
- Large Skillet
Ingredients
- 2 tablespoon salt for boiling
- 2 pounds Brussels sprouts halved
- 8 strips bacon diced small
- 1 ½ tablespoon all-purpose flour
- 2 cups heavy cream
- 4 ounces white cheddar cheese grated
- 4 ounces gruyere cheese grated
- ½ teaspoon ground black pepper
- ½ cup panko breadcrumbs
- ½ cup parmigiano Reggiano grated
- 2 tablespoon butter unsalted and melted
Instructions
- Preheat oven to 400F and spray casserole dish with nonstick spray.
- Prepare an ice bath for when the sprouts are done in a large bowl.
- Bring a large pot of water to boil, add salt then steam Brussels sprouts for about 4 minutes with the heat off (note: you want them to be tender enough to pierce with a fork but not too soft).
- Strain, then place into the ice bath to stop the cooking process. Lightly dry with paper towel and set aside.
- Meanwhile, cook bacon over medium high heat until crispy. Using a slotted spoon, transfer to a plate with paper towel and set aside.
- In the pan with the bacon grease, whisk in flour and cook for 2 minutes.
- Lower the heat to medium and slowly pour heavy cream while whisking. Keep a simmer going and cook until thicken about 4-5 minutes.
- Sprinkle in cheeses slowly, continuing to whisk well incorporated.
- Add pepper, mix, then remove from heat.
- Stir in Brussels sprouts and bacon until well coated, then transfer to prepared casserole dish.
- In a small bowl mix panko and parmigiano Reggiano, then add melted butter.
- Sprinkle over the top of the Brussels sprouts and bake for about 15 minutes, or until golden brown and the edges are bubbling.
Notes
- Briefly steaming Brussels sprouts keeps them tender without becoming mushy.
- Make sure sprouts are dry before mixing, excess moisture can thin the sauce.
- Pre-shredded cheese can make the sauce grainy, freshly grated melts smoother.
- The casserole should be bubbling around the edges with a golden top.
- This dish is best straight from the oven when the sauce is creamy and hot.
Nutrition
Calories: 423kcal | Carbohydrates: 13g | Protein: 15g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 1823mg | Potassium: 465mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1721IU | Vitamin C: 77mg | Calcium: 332mg | Iron: 2mg
