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+ servings

Brussels Sprouts Casserole

This is one-skillet comfort food at it’s finest! This Brussels Sprouts Casserole will become the unexpected star of your Thanksgiving table with bacon, cheese, and a crispy panko topping.

Ingredients
  

For the topping:

  • 1/2 cup panko
  • 1/4 cup Parmesan cheese
  • 1 teaspoon lemon zest
  • Salt and pepper, to taste

For the brussels sprouts:

  • 5 strips bacon chopped
  • 2 lbs brussels sprouts, ends trimmed and cut in half
  • 1/2 red onion chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon fresh thyme
  • 1 1/4 cups heavy cream
  • Kosher salt and black pepper, to taste
  • 3/4 cup shredded Gruyere cheese
  • 1/4 cup shredded mozzarella cheese

Instructions
 

  • Preheat the oven to 400 degrees F.
  • In a small bowl combine panko, Parmesan cheese, lemon zest, salt and pepper. Set aside.
  • In a large cast iron skillet, cook the bacon over medium heat until crispy. Transfer to a plate that has been lined with a paper towel. Set aside.
  • Add the brussels sprouts to the hot pan and cook, stirring occasionally, until crispy and slightly charred. This will take about 5 minutes.
  • Add the red onion, garlic, and thyme to the pan and cook for one minute. Pour in the heavy cream and reduce the heat to low and simmer for 1 to 2 minutes. Season with salt and black pepper, to taste. Stir in the cooked bacon.
  • Sprinkle the brussels sprouts with shredded Gruyere and mozzarella cheese. Top with panko parmesan topping.
  • Bake for 12 to 15 minutes or until bubbly, cheese is melted, and Brussels sprouts are tender but slightly crisp. Turn the oven to broil and broil for 1 to 2 minutes to brown the cheese and topping.
  • Remove from the oven and let sit for 5 to 10 minutes. Season with additional salt and pepper, if necessary. Serve warm.

Nutrition

Calories: 328kcal, Carbohydrates: 15g, Protein: 13g, Fat: 25g, Saturated Fat: 14g, Cholesterol: 79mg, Sodium: 275mg, Potassium: 530mg, Fiber: 5g, Sugar: 3g, Vitamin A: 1567IU, Vitamin C: 98mg, Calcium: 263mg, Iron: 2mg