Brussel Sprout Casserole
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Brussel Sprout Casserole
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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.
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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.
- 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.
- Add two tablespoons more tablespoons of bacon grease and the flour to the pan and whisk for a minute to create a roux.
- Slowly add in the milk, whisking constantly until no lumps are remaining.
- 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.
- 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.
- 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 Information
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Serving
1serving
Calories
335kcal
(17%)
Carbohydrates
20g
(7%)
Protein
15g
(30%)
Fat
23g
(35%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
50mg
(17%)
Sodium
595mg
(25%)
Potassium
588mg
(17%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
1204IU
(24%)
Vitamin C
96mg
(107%)
Calcium
259mg
(26%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 335kcal | 17% |
| Carbohydrates | 20g | 7% |
| Protein | 15g | 30% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 50mg | 17% |
| Sodium | 595mg | 25% |
| Potassium | 588mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1204IU | 24% |
| Vitamin C | 96mg | 107% |
| Calcium | 259mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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