If you are on the search for the perfect casserole, try my Broccoli Rice Casserole and my Green Bean Casserole!
Brussels Sprout Casserole
Where are my Brussels sprout lovers at?! I personally cannot get enough of them! Unfortunately, Brussels sprouts are not everyone’s favorite. But I am totally team Brussels. I think that they can be a delicious veggie when cooked correctly! They are great roasted, sautéed, shredded or even in the crockpot. However this version might be my favorite yet. How can you go wrong with bacon, cheese and a crispy Panko topping. This Brussels Sprout Casserole is the perfect side dish for any meal. It especially goes well with roast chicken, beef or salmon. It also makes a great addition to your holiday table!
Here’s what you’ll need:
Brussels Sprouts- The star of the show! Slice your Brussels sprouts in half for this recipe. If you don’t have or like Brussels sprouts sautéed broccoli or cauliflower can be used in it’s place. Bacon- We save the bacon grease and stir fry the Brussels in the it. It adds so much flavor! After the bacon is cooked it gets crumbled then sprinkled on top of the casserole before baking. Heavy Cream & Milk- Along with sharp cheddar cheese make a rich creamy sauce for the Brussels sprouts. Dijon Mustard- Dijon adds a bit of tang and spice to round out the flavors. Paprika- Paprika is also good for a little spice and smokey flavors. Sharp Cheddar Cheese- For best results, use freshly shredded sharp cheddar cheese. The pre shredded cheddar cheese has additives which will cause your cheese sauce to clump together and not be smooth. For the Panko Topping: Panko Breadcrumbs, Butter, Garlic Powder, Onion Powder, Paprika, Salt & Pepper.
How to Make this Brussels Sprout Casserole
Crisp the Bacon: First, preheat the oven to 400 F. In a large sauté pan, cook the bacon until crispy. Once crispy, set aside on a plate lined with paper towels. Let the bacon cook and then chop it into bite sized pieces. Cook the Brussels Sprouts: Add the Brussels sprouts to the pan and cook them in the bacon grease for about 6-8 minutes until they are tender and golden brown. Add the garlic and cook for another minute. Then, transfer the sprouts to a 9×13 casserole dish and set aside.
Make the Cheese Sauce: In the same pan, pour in the heavy cream, milk, dijon and paprika. Let simmer for 2-3 minutes, making sure to scrape the bottom bits off of the bottom of the pan. Turn off the heat and stir in 1 cup of shredded cheddar cheese.
Assemble: Pour the cheese sauce over the Brussels sprouts. Mix the ingredients for the panko topping together in a separate bowl. Top the casserole with the chopped bacon, the panko topping, and some extra shredded cheese.
Bake: Bake for about 15 minutes or until golden brown and heated through.
How to Store this Brussels Sprout Casserole
To Store: Store your left over Brussels sprouts casserole in an airtight container in the fridge for up to 3 days. To Freeze: Put your cooled casserole in an airtight, freezer-safe container or plastic bag for up to 3 months. To reheat from frozen, simply defrost overnight in the refrigerator and allow it to come to room temperature while the oven preheats. Bake as directed. To Reheat: Pop in a warm oven at around 350 F, or in the microwave until heated through.
More Easy Recipes to Try!
Sweet Potato Casserole Tater Tot Breakfast Casserole Crispy Brussels Sprouts Corn Pudding Roasted Asparagus with Garlic Breadcrumbs Easy Sausage Stuffing
