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Simple Brussels Sprout Casserole

Simple Brussels Sprout Casserole

6 slices bacon, chopped
1 c. chopped yellow onion
2 lbs. Brussels Sprouts, ends trimmed and halved
Salt/red/black pepper to taste
¾ c. heavy cream
1 T. Dijon mustard
1 T. lemon juice
1 c. Monterrey Jack Cheese, shredded
1 c. shredded sharp cheddar cheese
½ c. panko bread crumbs
1 T. olive oil
2 T. chopped fresh parsley
Zest of 1 lemon
Salt/black pepper to taste

  1. CASSEROLE: Preheat oven 375.
  2. In large skillet, cook bacon until lightly golden and just crispy. With slotted spoon, remove bacon and drain on paper towels. Set aside.
  3. Add the sprouts and onion to skillet and stir well to coat with bacon fat.
  4. Cook over medium heat, without stirring for 5 minutes or until sprouts start to brown and caramelize.
  5. Stir in salt and peppers to taste and cook another 5 minutes or until sprouts almost tender.
  6. TOPPING: In small bowl, combine olive oil, panko, parsley, lemon zest, salt and pepper. Stir well to combine.
  7. Remove sprouts from heat and stir in heavy cream, Dijon mustard and lemon juice.
  8. Stir in ½ of the cheeses and ½ of reserved bacon.
  9. Transfer to 2-quart casserole in even layer.
  10. Top with remaining cheeses and bacon and sprinkle panko mixture all over.
  11. Bake 18-20 minutes or until bubbling around the edges and panko is golden brown.
  12. Let rest 5 minutes.
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