Brussel Sprout Casserole
A delicious brussel sprout casserole is packed with flavor thanks to cheese and bacon and crispy topping. It's an amazing, easy recipe and a perfect side dish to make for family dinners or any holiday meal.
Servings 8
Calories 335kcal
Ingredients
- ½ pound bacon thick cut, diced
- 2 pounds brussel sprouts trimmed and halved
- 2 tablespoons all-purpose flour
- 1 ¼ cups milk
- 1 ½ cups shredded cheddar cheese
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- 1 cup panko breadcrumbs
- 2 tablespoons butter melted
- ½ teaspoon salt
Instructions
- Preheat the oven to 350° F and grease a baking dish with non-stick cooking spray (or use an oven-safe skillet in the next step).
- In a large skillet, add the bacon pieces and cook over medium heat for about 7-8 minutes until crispy.½ pound bacon
- With a slotted spoon, remove the bacon from the pan and place it on a plate lined with a couple of paper towels to soak up excess grease.
- Pour the bacon grease into a bowl or glass measuring cup to for sautéing.
- Add a tablespoon or 2 of the bacon grease back to the pan and the add the brussel sprouts. Sauté them for about 7-8 minutes until they are just barely beginning to get soft. Then remove them from the pan and place them in a bowl.2 pounds brussel sprouts
- Add two tablespoons more tablespoons of bacon grease and the flour to the pan and whisk for a minute to create a roux.2 tablespoons all-purpose flour
- Slowly add in the milk, whisking constantly until no lumps are remaining.1 ¼ cups milk
- Cook the sauce, stirring constantly, until it begins to thickened slightly.
- Then remove the pan from the heat and stir in the shredded cheese ,onion powder, garlic powder, and pepper and stir until the cheese has melted.1 ½ cups shredded cheddar cheese, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon pepper
- Add the brussel sprouts and cooked bacon to the cheese mixture and stir to coat completely.
- Pour the cheesy brussel sprouts into the prepared baking dish.
- In a small bowl, add the breadcrumbs, melted butter and salt and stir until the breadcrumbs are completely coated.1 cup panko breadcrumbs, 2 tablespoons butter, ½ teaspoon salt
- Sprinkle the breadcrumbs evenly over top of the brussel sprouts.
- Bake for 18-20 minutes until the brussel sprouts are crisp-tender and the topping is golden brown.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or in the oven for a few minutes. Remember to always put a cold dish in a cold oven and then turn it on.
Swap the sharp cheddar for mozzarella cheese, white cheddar, swiss cheese, Monterey jack cheese or Colby jack, Guyere cheese or pepper Jack cheese. You can also use a blend of a couple of cheeses.
Leave out the bacon if desired and use olive oil or butter to saute the vegetables and create the roux
Add sautéd mushrooms and onions for extra flavor.
Add ¼ cup of parmesan cheese to the panko mixture.
For a little heat, add a pinch of red pepper flakes or a dash of hot sauce.
Drizzle balsamic glaze over top of the finished casserole if you'd like.
Use regular or seasoned breadcrumbs, crushed butter crackers like Ritz or even corn flakes if you'd like.
Shredding your own cheese off the block is best for melting.
Cook everything in a large oven-safe skillet, large cast iron pan or dutch oven and just place that in the oven instead of a casserole dish.
Nutrition
Serving: 1serving | Calories: 335kcal | Carbohydrates: 20g | Protein: 15g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 595mg | Potassium: 588mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1204IU | Vitamin C: 96mg | Calcium: 259mg | Iron: 2mg
