Brussels Sprouts Casserole
Ingredients
- 6 slices bacon
chopped
- 2 lb. Brussels sprouts
ends trimmed and halved
- 1/2 yellow onion
chopped
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1/8 tsp. cayenne pepper
- 3/4 c. heavy cream
- 2 tsp. Dijon mustard
- 1 tbsp. lemon juice
- 4 oz. monterrey jack cheese
shredded, divided, about 1 cup
- 4 oz. sharp cheddar cheese
shredded, divided, about 1 cup
- 1 tbsp. olive oil
- 1/2 c. panko
- 1 tbsp. chopped parsley
- 1 tsp. lemon zest
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
Directions
- 1
For the Brussels sprouts: Preheat the oven to 375°F.
- 2
In a large skillet, cook the bacon oven medium heat until lightly golden and just crispy, 6 to 8 minutes. Using a slotted spoon, remove the bacon from the skillet and drain on paper towels. Set aside.
- 3
Add the Brussels sprouts and onion to the skillet and stir well to coat with the bacon grease. Cook over medium heat, without stirring, until the sprouts start to brown and caramelize, 6 minutes. Stir in the salt, black pepper, and cayenne, and continue to cook until the Brussels sprouts are almost tender, 6 minutes more.
- 4
For the topping: In a small bowl, combine the oil, panko, parsley, lemon zest, salt, and pepper. Stir well to combine.
- 5
Remove the Brussels sprouts from the heat and stir in the heavy cream, mustard, and lemon juice. Stir in half of the cheeses and half of the reserved bacon. Transfer to a greased 2-quart casserole dish in an even layer. Top with the remaining half of the cheeses and bacon and sprinkle the panko mixture all over. Bake until the casserole is bubbling around the edges and the panko mixture is golden brown, 18 to 20 minutes. Let rest 5 minutes, then serve.
Brussels Sprouts Casserole
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Ratings & Reviews
Based on 4 ratings
Rating Breakdown
About this Recipe
Searching for that ultimate side dish to complete your meal, one that brings together savory flavors and comforting textures? This Brussels Sprouts Casserole transforms a humble vegetable into a rich, craveable experience that will impress any table. This casserole masterfully balances the earthy notes of Brussels sprouts with the smoky crunch of bacon and a luxurious, creamy cheese sauce. The combination of both Monterey Jack and sharp cheddar ensures a complex, deeply satisfying cheesiness, while a bright, herby panko topping adds a delightful textural contrast. You'll encounter tender, perfectly cooked Brussels sprouts, enveloped in a rich, decadent sauce that's both savory and incredibly comforting. Each bite offers the satisfying chew of bacon, the tang of two distinct cheeses, and a subtle warmth from a hint of cayenne pepper. The golden, crispy panko topping, brightened with fresh parsley and lemon zest, provides an essential crunch that elevates the entire dish, creating a harmony of textures and flavors. Feel free to experiment with the cheese blend; a smoked gouda or gruyere could add another layer of flavor. For a vegetarian option, you could omit the bacon entirely and perhaps add sautéed mushrooms or caramelized onions for depth. If you prefer a milder spice level, simply reduce or omit the cayenne pepper. This hearty Brussels Sprouts Casserole is a fantastic addition to any holiday spread, a comforting weeknight side dish, or the star of a potluck. Serve it hot, straight from the oven, alongside roasted meats or a simple green salad.