Best Brussels Sprouts Casserole?!? Yep, you read that right. We’ve found a way to finally convince the non-veggie lovers in your life that these tender and tangy little guys are actually tasty! Whether that’s your partner, your grandkids, your neighbor, or even you, once everyone experiences the flavor, crunch, and cheesiness this bake brings, they’ll not only agree that this is the Best Brussels Sprouts Casserole ever, but also that Brussels are the best! Its deliciousness is that powerful! Don’t believe us? Well, then that’s your sign to give it a try!
Ingredients
For the casserole:
- 6 slices bacon, chopped
- 1/2 yellow onion, chopped
- 2 pounds Brussels sprouts, ends trimmed and halved
- 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 panko topping:
- 1/2 cup panko
- 1 tablespoon olive oil
- 1 tablespoon parsley, chopped
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –In a large skillet over medium heat, cook the bacon until it is lightly golden and crispy, about 6-8 minutes.
Step 3 –Use a slotted spoon to transfer the bacon to paper towels to drain.
Step 4 –Add the onion and the sprouts to the skillet and stir to coat them in the bacon grease.
Step 5 –Cook the veggie mixture, without stirring, until the sprouts start to brown and caramelize, about 6 minutes.
Step 6 –Stir 1 teaspoon of the salt, 1/2 teaspoon of the pepper, and the cayenne pepper into the sprouts mixture and cook until the sprouts are almost tender, about 6 minutes.
Step 7 –In a small bowl, combine the panko, the oil, the parsley, the lemon zest, the remaining salt, and the remaining pepper and stir well to combine.
Step 8 –Transfer the sprouts mixture from the heat and stir in the heavy cream, the Dijon mustard, the lemon juice, 1/2 of the Monterrey Jack, 1/2 of the cheddar cheese, and 1/2 of the cooked bacon.
Step 9 –Transfer the sprouts mixture to a 2-quart casserole dish in an even layer.
Step 10 –Top the sprouts mixture with the remaining cheese, the remaining bacon, and the panko mixture.
Step 11 –Bake the casserole until it is bubbling around the edges and the panko mixture is golden-brown, about 18-20 minutes.
Step 12 –Let the casserole rest for 5 minutes.
Step 13 –Serve.