"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Brussels Sprout Casserole Recipe

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This recipe for Brussels Sprout Casserole, by , is from "Family Favorites", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Gramma Sue

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. Brussels Sprouts
1 cup fresh Bacon Bits (or fresh cooked bacon, chopped)
2 cups shredded White Cheddar Cheese, divided
1/2 cup Heavy Cream
1/2 cup Panko Bread Crumbs
1 tsp Salt
1/2 tsp Pepper

Directions:
Directions:
Preheat over to 400. Fill a large pot with water and bring to boil. Trim the ends of the brussels sprouts, cut the sprouts in half, then add them to the water once it comes to a boil. Boil the sprouts for 7-8 minutes, until just tender. Drain and let cool. Slice the brussels into thin pieces then add to a large bowl. Mix together with 1 cup of the cheese, the cream, the bacon bits, salt and pepper. Pour into a 9x13 inch baking dish and cover with the remaining cup of cheese and the bread crumbs. Bake for 25 minutes until the casserole is bubbling and the bread crumbs are brown.

Preparation Time:
Preparation Time:
1 hour

 

 

 

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