The Best Brussels Sprout Casserole

Ingrēdiēnts

• 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

1. Prēhēat thē ovēn to 400 dēgrēēs.
2. Fill a largē pot with watēr and bring to a boil.
3. Trim thē ēnds of thē brussēls sprouts, cut thē sprouts in half, thēn add thēm to thē watēr oncē it comēs to a boil.
4. Boil thē sprouts for 7-8 minutēs, until just tēndēr. Drain and lēt cool.
5. Slicē thē brussēls into thin piēcēs thēn add to a largē bowl.
6. Mix togēthēr with 1 cup of thē chēēsē, thē crēam, thē bacon bits, salt and pēppēr.
7. Pour into a 9 x 13 inch baking dish and covēr with thē rēmaining cup of chēēsē and thē brēad crumbs.
8. Bakē for 25 minutēs until thē cassērolē is bubbling and thē brēad crumbs arē brown.