Brussels Sprout Casserole
Brussels Sprout Casserole is the perfect summer time accompaniment to grilled steaks, pork chops, or lamb chops. The kids'll even love them!
Servings: 8 servings
Calories: 381kcal
Ingredients
- 2 lbs Fresh Brussels Sprouts
- 5 Slices Bacon, cooked and crumbled
- 1 Shallot, diced
- 1 Tbsp. Minced Garlic
- ½ tsp. Cayenne Pepper
- 1 tsp. Kosher Salt
- ½ tsp. Black Pepper
- ¾ Cup Heavy Cream
- 1 Cup Gruyère, shredded
- 1 Cup White Cheddar, shredded
- 1 Cup Panko Bread Crumbs
Instructions
- Fill a large pot with water and bring to a boil.
- Trim the ends of the Brussels sprouts and boil for about 7-8 minutes or until fork tender. Strain and set aside.
- Preheat oven to 400°f.
- In a 12-inch Cast Iron Skillet over medium heat, cook the bacon until crispy and then crumble them.
- Add the diced shallot, Brussels sprouts, kosher salt, black pepper, and cayenne pepper in the same skillet. Sauté for about 8-10 minutes, stirring occasionally.
- Remove the skillet from the heat and pour the cream evenly over the top followed by the cheddar, gruyère, bacon, and lastly the bread crumbs.
- Bake for 25 minutes until bubbling. Turn the oven to broil for about 1-2 minutes or until the top is golden brown and crispy. Watch it carefully though to ensure it doesn't burn.
Video
Notes
- Before you boil the Brussels Sprouts, cut the ends off and peel off any dead(ish) looking leaves.
- The Panko topping doesn't brown up as well as I'd like it to during the regular baking process, so I turn on the broiler for a bit to get a nice color over the top.
Nutrition
Calories: 381kcal | Carbohydrates: 18g | Protein: 17g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 72mg | Sodium: 688mg | Potassium: 574mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1619IU | Vitamin C: 98mg | Calcium: 350mg | Iron: 2mg