TOP BRUSSEL SPROUT CASSEROLE RECIPE RECIPES

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.   

Steps:

• Preheat oven to 375°. In a large oven-safe skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop. Discard bacon fat. Return skillet to medium heat and melt butter. Add shallots and Brussels sprouts and season with salt and cayenne. Cook, stirring occasionally, until tender, about 10 minutes. Remove from heat and drizzle with heavy cream, then top with both cheeses and bacon. Bake until cheese is bubbly, 12 to 15 minutes. (If your cheese isn't golden, switch oven to broil and broil 1 minute.)