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Easy Brussels Sprouts Casserole

CasseroleGastro-PubPork
Time :40 minutes
Yield :6 servings
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We never liked it when momma always forced us to eat our Brussels. It was the worst. Shhh, don't tell her, but we've found a way to eat them that doesn't make our noses crinkle up... in fact, Easy Brussels Sprouts Casserole does the exact opposite. Instead, just thinking about this cheesy, creamy Bussels bake tossed with crispy bacon and topped with crunchy panko always makes our mouths start to water. So, you could say we've made a lot of progress, thanks to Easy Brussels Sprouts Casserole. The next step would be to tell momma, but we're not sure if we're ready to share it all with her yet (meaning, we don't want to share our leftovers)!
We never liked it when momma always forced us to eat our Brussels. It was the worst. Shhh, don't tell her, but we've found a way to eat them that doesn't make our noses crinkle up... in fact, Easy Brussels Sprouts Casserole does the exact opposite. Instead, just thinking about this cheesy, creamy Bussels bake tossed with crispy bacon and topped with crunchy panko always makes our mouths start to water. So, you could say we've made a lot of progress, thanks to Easy Brussels Sprouts Casserole. The next step would be to tell momma, but we're not sure if we're ready to share it all with her yet (meaning, we don't want to share our leftovers)!

Ingredients

For the casserole:

  • 6 slices bacon chopped
  • 2 pounds Brussels sprouts ends trimmed and halved
  • 1/2 yellow onion chopped
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 3/4 cup heavy cream
  • 2 teaspoons Dijon mustard
  • 1 tablespoon lemon juice
  • 4 ounces Monterrey Jack cheese shredded
  • 4 ounces sharp cheddar cheese shredded

For the topping:

  • 1 tablespoon olive oil
  • 1/2 cup panko
  • 1 tablespoon parsley chopped
  • 1 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions

  • Preheat the oven to 375 degrees F.
  • In a large skillet over medium heat, cook the bacon pieces until they're lightly golden and just crispy, about 6-8 minutes.
  • Use a slotted spoon to transfer the bacon to drain on paper towels.
  • Add the Brussels sprouts and the onion to the skillet and stir to coat them well in the bacon grease.
  • Cook the veggies, without stirring, until the sprouts start to caramelize, about 6 minutes.
  • Stir 1/2 teaspoon of the salt, 1/8 teaspoon of the black pepper, and the cayenne pepper into the veggie mixture and cook until the sprouts are almost tender.
  • In a small bowl, combine the olive oil, the panko, the parsley, the lemon zest, the remaining salt, and the black pepper and stir until it is well combined.
  • Transfer the Brussels sprouts from the heat and stir in the heavy cream, the Dijon mustard, and the lemon juice.
  • Stir 1/2 of the Monterey Jack cheese, 1/2 of the cheddar cheese, and 1/2 of the cooked bacon into the Brussels mixture.
  • Evenly spread the Brussels mixture into a 2-quart casserole dish.
  • Top the Brussels mixture with the remaining Monterey Jack cheese, the remaining cheddar cheese, and the remaining bacon.
  • Sprinkle the panko mixture over the top of the Brussels mixture.
  • Bake the casserole until it is bubbling around the edges and the panko mixture is golden-brown, about 18-20 minutes.
  • Let the casserole rest for 5 minutes.
  • Serve.
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