From the Oven
Bacon and Brussels Sprout Casserole
Prep Time: 15 MIN | Cook Time: 45 MIN | Servings: 8
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Prep Time
15 MIN
Cook Time
45 MIN
Servings
8
Cheese and bacon are a guaranteed way to get any sprout haters to change their mind! These brussels sprouts are sprinkled with bacon and covered in plenty of melty cheese, it will become an instant family favorite.
Ingredients
- 5 bacon slices diced
- 2 lbs. Brussels sprouts ends trimmed, tough outer leaves removed and halved lengthwise
- 1 cup leek sliced, white and light green parts
- 1/4 tsp. kosher salt
- Fresh cracked black pepper, to taste
- 2 garlic cloves minced
- 3/4 cup heavy whipping cream
- 1 tsp. thyme chopped
- 1 cup Sargento® Shredded Mozzarella Cheese, divided
- ¾ cup Sargento® Shredded 4 State Cheddar Cheese
- 2 Tbsp. butter cut into small pieces
Directions
- Preheat oven to 400 F. Heat a large cast iron skillet over medium heat and add the bacon. Cook until crispy, stirring occasionally. Remove with a slotted spoon and drain on a paper towel lined plate. Drain the fat from the skillet, reserving 1 tbs in the pan. Return to medium heat and add the brussels sprouts, leeks salt & pepper. Cook until sprouts are bright green & tender, about 10 minutes stirring occasionally. Add the garlic for the remaining 1-2 minutes of cooking. Remove from heat.
- In a medium bowl stir together the cream, thyme, bacon and ½ cup Mozzarella cheese. Pour mixture over brussels sprouts and top with butter, ½ c mozzarella ¾ c 4 state cheddar. Bake in oven for 20-25 until melted & bubbly. Allow to rest for 5 minutes before serving.
- Tip: Brussels sprouts are at their best when purchased locally and harvested just after the first hard frost. The cold concentrates the flavor and makes them slightly sweet
- Tip: The best way to clean leeks is place the slices in a bowl of cold water. Separate the rings and allow the dirt to sink to the bottom while the leeks float to the top
