Brussel Sprout Casserole
This cheesy Brussels sprout casserole combines fresh sprouts, crisp bacon, and a simple cream sauce. Bake until bubbly and serve alongside your favorite main dish.
Servings: 8
Equipment
Ingredients
- 2 pounds Brussels sprouts
- 4 slices bacon chopped
- ¾ cup heavy cream
- ¼ teaspoon garlic powder
- ½ teaspoon mustard powder
- salt and black pepper to taste
- 1½ cups shredded sharp cheddar cheese divided
Instructions
- Preheat oven to 375℉.
- Wash Brussels sprouts well. Cut in halves (or quarters if they are large), removing any wilted outer leaves.
- Heat bacon in a large 12" skillet over medium-high heat, cooking until crisp. Remove and drain bacon on paper towels, reserving 1 tablespoon of bacon grease in the pan.
- Add Brussels sprouts to the pan and cook for 5 to 6 minutes, stirring occasionally, until tender-crisp. Transfer to a 2QT casserole dish.
- To the same skillet, add cream, garlic powder, and mustard powder and bring to a boil. Reduce to medium heat and let simmer for 2 minutes or until slightly thickened.
- Whisk in 1 cup of cheddar cheese, stirring until melted. Season with salt and pepper to taste. Pour over Brussels sprouts.
- Top with bacon bits and remaining cheddar cheese. Bake for 20 to 25 minutes or until browned and bubbly.
Notes
- Leftovers will keep in an airtight container in the refrigerator for 5 days.
- Freeze in a zippered bag or airtight container for 4 weeks. Dairy often separates when reheating from frozen, so whisk in a bit of cream to help it come together again.
Nutrition
Calories: 213kcal | Carbohydrates: 11g | Protein: 10g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 46mg | Sodium: 183mg | Potassium: 481mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1395IU | Vitamin C: 97mg | Calcium: 213mg | Iron: 2mg