Creamy Brussels Sprouts Casserole with Bacon
This creamy brussels sprouts casserole is the perfect dish to get your meat lovers to eat their veggies, too! Delicious and healthy dinner for the family!
- 1 lb brussels sprouts washed and dried
- 8 slices bacon diced
- 1 cup half and half or heavy whipping cream
- 2 tbsp dijon mustard
- 1 cup finely grated Parmesan cheese divided
- 3 cloves garlic minced
- salt and fresh ground pepper to taste
- 1/8 tsp nutmeg optional
- crushed red pepper for garnish
Preheat oven to 400 degrees F.
Boil Brussels sprouts in a large sauce pan for 5 minutes or until tender. Drain well then set aside.
Follow instructions on how to cook bacon in the oven. Set aside and collect bacon drippings.
In a large skillet, add the bacon drippings and cook the Brussels sprouts for a minute. Remove from heat and set aside.
In a bowl, combine whipping cream, Dijon mustard, half of the Parmesan cheese, garlic and nutmeg. Season with salt and pepper.
Pour the cream sauce over the Brussels sprouts. Sprinkle the remaining Parmesan cheese.
Bake for about 15 to 20 minutes or until cheese is bubbly.Garnish with red pepper flakes as desired and let it stand for a few minutes before serving.