Cheesy Bacon Brussels Sprouts Casserole Recipe
Servings:
Ingredients
  • 1 ½ pounds Brussels sprouts, trimmed and halved
  • 6 slices of bacon, cut into 1-inch pieces
  • 2 tablespoons unsalted butter
  • 1 yellow onion, chopped
  • 8 ounces baby bella mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme
  • ¾ cup heavy cream
  • Kosher salt and fresh cracked black pepper, to taste
  • 1 cup shredded cheddar cheese
  • ½ cup shredded mozzarella cheese
Directions
  1. Preheat the oven to 375 F. Grease a casserole dish and set it aside.
  2. Bring a pot of salted water to a boil.
  3. Add the Brussels sprouts and blanch for 4-5 minutes, or until they are tender.
  4. Drain the sprouts and set aside.
  5. In a skillet, cook the bacon over medium heat until crispy.
  6. Remove the bacon with a slotted spoon and set aside on a paper-towel lined plate to drain. Remove all but 2 tablespoons of the bacon grease in the skillet.
  7. In the same skillet with the bacon grease, melt the butter over medium heat.
  8. Add the onion and mushrooms. Saute the vegetables for about 5-6 minutes.
  9. Add the garlic and thyme, cook for 1 more minute, or until fragrant.
  10. Transfer the Brussels sprouts, bacon, and vegetables to the casserole dish and spread it out evenly.
  11. Pour the cream over and stir to combine. Season with salt and pepper to taste.
  12. Top with cheddar and mozzarella cheese.
  13. Place into the oven and bake for 20-25 minutes, or until the cheese is bubbly and slightly golden on top.