The Best Brussels Sprout Casserole
Ingrēdiēnts
Instructions
- 2 lb. brussēls sprouts
- 1 cup frēsh bacon bits (or frēsh cookēd bacon, choppēd)
- 2 cups shrēddēd whitē chēddar chēēsē, dividēd
- 1/2 cup hēavy crēam
- 1/2 cup panko brēad crumbs
- 1 tēaspoon koshēr salt
- 1/2 tēaspoon black pēppēr
Instructions
- Prēhēat thē ovēn to 400 dēgrēēs.
- Fill a largē pot with watēr and bring to a boil.
- Trim thē ēnds of thē brussēls sprouts, cut thē sprouts in half, thēn add thēm to thē watēr oncē it comēs to a boil.
- Boil thē sprouts for 7-8 minutēs, until just tēndēr. Drain and lēt cool.
- Slicē thē brussēls into thin piēcēs thēn add to a largē bowl.
- Mix togēthēr with 1 cup of thē chēēsē, thē crēam, thē bacon bits, salt and pēppēr.
- Pour into a 9 x 13 inch baking dish and covēr with thē rēmaining cup of chēēsē and thē brēad crumbs.
- Bakē for 25 minutēs until thē cassērolē is bubbling and thē brēad crumbs arē brown.
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