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Brussel Sprout Casserole Recipe

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This recipe for Brussel Sprout Casserole, by , is from The Allen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Allen
Added: Thursday, April 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 slices thick cut bacon, cooked crisp
1 cup shallots, thinly sliced
2 bags frozen brussel sprouts
1/3 cup chicken broth
1/2 t salt
1/4 t pepper
2 cups chicken broth
1/2 c heavy cream
1 cup provolone cheese

Directions:
Directions:
Heat oven to 375 degrees. Cook the bacon, drain the grease reserving 2 T. in the pan. Add the shallots and the sprouts and cook over medium heat until the sprouts turn golden, about 10 minutes. Add the 1/3 cup broth, salt and pepper and stir well. Scrape any bits from the bottom of the pan. Add the remaining stock and stir. Reduce the heat to low and cook until the sprouts are tender and the liquid syrupy and reduced by half. This takes about 20 minutes. Pour into a 8 by 10 dish. Cut the bacon and sprinkle over the sprouts. Add the cream and sprinkle with cheese. Bake until the liquid bubbles, cheese is melted and the top browned. Serve immediately from oven.

Personal Notes:
Personal Notes:
My cousin, Kathye Harris, is a wonderful cook. She knows I love brussel sprouts and she makes this for me on holidays.

 

 

 

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