BRUSSEL SPROUTS WITH BACON CASSEROLE RECIPES

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BRUSSELS SPROUTS CASSEROLE WITH BACON RECIPE | EATINGWELL



Brussels Sprouts Casserole with Bacon Recipe | EatingWell image

Brussels sprouts and bacon are a natural pairing in this easy low-carb dish. Extra-sharp Cheddar cheese adds a punch of flavor to the creamy base of this stove-to-oven casserole.

Provided by Carolyn Casner

Categories     Healthy Brussels Sprouts Recipes

Total Time 1 hours 0 minutes

Number Of Ingredients 11

3 slices bacon
1 tablespoon extra-virgin olive oil
1?½ pounds Brussels sprouts, trimmed and quartered
½ cup chopped onion
¼ teaspoon salt
¼ teaspoon ground pepper
¾ cup reduced-fat milk
2 ounces reduced-fat cream cheese, at room temperature
¾ cup shredded extra-sharp Cheddar cheese
2 large cloves garlic, grated
1 teaspoon cornstarch

Steps:

  • Preheat oven to 400°F.
  • Cook bacon in a large cast-iron skillet over medium heat until crisp, 5 to 7 minutes. Remove from heat and transfer the bacon to a paper-towel-lined plate, leaving the bacon fat in the pan. Crumble the bacon when cool enough to handle.
  • Add oil, Brussels sprouts, onion, salt and pepper to the skillet and toss to coat. Transfer to the oven and roast, stirring once, until almost tender, about 20 minutes.
  • Meanwhile, whisk milk and cream cheese together in a measuring cup until mostly smooth. Add Cheddar, garlic and cornstarch; stir until combined. Pour over the roasted vegetables and stir to coat. Cover and bake until the Brussels sprouts are tender and the sauce is hot and thickened, 15 minutes more. Stir and sprinkle with the reserved bacon before serving.

Nutrition Facts : Calories 202 calories, CarbohydrateContent 15 g, CholesterolContent 30 mg, FatContent 13 g, FiberContent 5 g, ProteinContent 10 g, SaturatedFatContent 6 g, SodiumContent 330 mg, SugarContent 5 g

EASY BRUSSELS SPROUTS CASSEROLE RECIPE - HOW TO MAKE ...



Easy Brussels Sprouts Casserole Recipe - How to Make ... image

This easy casserole features Brussels sprouts, bacon, and cheese for a delicious and comforting side dish everyone will love. Try it for a holiday like Thanksgiving.

Provided by THEPIONEERWOMAN.COM

Categories     autumn    Christmas    dinner party    Thanksgiving    comfort food    dinner    side dish

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 18

6

slices bacon, chopped

1/2

yellow onion, chopped

2 lb.

Brussels sprouts, ends trimmed and halved

1 tsp.

salt

1/2 tsp.

ground black pepper

1/8 tsp.

cayenne pepper

3/4 c.

heavy cream

2 tsp.

Dijon mustard

1 tbsp.

lemon juice

Nonstick cooking spray

4 oz.

Monterrey jack cheese, shredded (about 1 cup)

4 oz.

Sharp cheddar cheese, shredded (about 1 cup)

1/2 c.

panko

1 tbsp.

olive oil

1 tbsp.

chopped parsley

1 tsp.

lemon zest

1/4 tsp.

salt

1/4 tsp.

ground black pepper

Steps:

  • For the Brussels sprouts: Preheat the oven to 375 degrees.  In a large skillet, cook the bacon oven medium heat for 6-8 minutes or until lightly golden and just crispy. Using a slotted spoon, remove bacon from the skillet and drain on paper towels. Set aside. Add the Brussels sprouts and onion to the skillet and stir well to coat with the bacon grease. Cook over medium heat, without stirring, for 6 minutes or until sprouts start to brown/caramelize. Stir in the salt, black pepper and red pepper and continue to cook 6 more minutes, until the Brussels sprouts are almost tender. For the topping: In a small bowl, combine the olive oil, panko, parsley, lemon zest, salt and pepper. Stir well to combine. Remove the Brussels sprouts from the heat and stir in the heavy cream, Dijon mustard and lemon juice. Stir in ½ of the cheeses and ½ of the reserved bacon. Transfer to a 2 quart casserole dish in an even layer. Top with the remaining ½ of the cheeses and bacon and sprinkle the panko mixture all over. Bake for 18-20 minutes, or until the casserole is bubbling around the edges and the panko mixture is golden brown. Let rest 5 minutes, then serve.   

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