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Brussel Sprout Casserole
Make these easy brussels au gratin for a delicious side dish with chicken, beef, pork or fish.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
4
servings
Author:
Holly
Ingredients
1
pound
brussels sprouts
trimmed and cut in half
5
slices
bacon
cooked and crumbled
½
cup
heavy cream
½
cup
cheddar cheese
shredded
¼
teaspoon
garlic powder
¼
teaspoon
salt
¼
teaspoon
pepper
¼
cup
panko
Instructions
Preheat the oven to 400°F. Grease an 8x8 baking dish.
Bring a large pot of water to a boil, add brussels and cook for 7-8 minutes or until tender.
In a large bowl combine all of the ingredients except for the panko. Mix until fully combined.
Pour into the prepared dish and sprinkle the panko on top.
Bake for 15 minutes or until golden brown and bubbly.
Notes
Trim the ends off the brussels before cooking.
Cut brussels in half so they cook quicker and are a more appropriate bite-sized piece.
Refrigerate leftovers in an airtight container for 3-4 days.
Freeze cooled brussel sprouts in an airtight container for 2-3 months.
Nutrition
Calories:
339
kcal
|
Carbohydrates:
14
g
|
Protein:
12
g
|
Fat:
27
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
1
g
|
Cholesterol:
74
mg
|
Sodium:
482
mg
|
Potassium:
543
mg
|
Fiber:
5
g
|
Sugar:
3
g
|
Vitamin A:
1445
IU
|
Vitamin C:
97
mg
|
Calcium:
178
mg
|
Iron:
2
mg