Cheesy Bacon Brussels Sprouts Casserole

This incredibly delicious casserole has lots of flavors in it that meld together and create one amazing side dish. If you’re looking for a way to use brussels sprouts other than boiling or roasting them, this is it.

Cheesy Bacon Brussels Sprouts Casserole is made with two cheeses, Parmesan and Cheddar. The sauce is made with half and half. And then there’s the bacon! The only bacon I use in the house is thick cut, you can use thinner cut if you like. You can use fresh or frozen thawed brussels sprouts in the recipe. I always buy frozen to have on hand in the freezer, that’s what I used. I thawed them before I made the recipe.

Cheesy Bacon Brussels Sprouts Casserole… This cheesy, creamy, bacon laden brussels sprouts casserole is a great out of the ordinary side dish perfect for family and holiday dinners, ENJOY!

Recipe found on Betty Crocker

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Cheesy Bacon Brussels Sprouts Casserole

Ingredients

5 cups fresh or frozen brussel Sprouts cut in half, if frozen thaw before starting recipe
6 slices bacon cut into 1 inch pieces, cooked until crisp and drained on a paper towel
1 Tablespoon bacon grease, reserved from frying bacon
1 Tablespoon butter
1 cup finely chopped onion
1 Tablespoon flour
1/4 Teasppon dried Thyme
1/4 Teaspoon ground pepper
3/4 cup half and half
2 Teaspoons chicken bouillion granules
1/3 cup Parmesan Cheese, grated
1/2 cup cheddar cheese, grated

Instructions

Preheat oven to 350 degrees.
Place brussels sprouts in a saucepan large enough to hold them. Place enough water in the pan to just cover the brussel sprouts. Heat to boiling, boil 6 - 8 minutes or until crisp tender. Drain and return them to the saucepan, set aside.
Place the reserved bacon grease and butter in a saute pan. Heat until butter has melted. Add onion and cook two to three minutes stirring constantly until onions are crisp, tender. Add flour, thyme and pepper to the pan. Cook and stir until well blended. Gradually stir in half and half along with the chicken bouillon granules. Heat to boiling, stirring constantly, boil and stir 1 minute. Remove from the heat, stir in the Parmesan Cheese.
Pour the sauce over the brussel sprouts in the pan you set aside, mix gently. Spoon the mixture into a 2 quart casserole dish. Bake uncovered 25 - 30 minutes. Remove from the oven and sprinkle with bacon pieces and cheddar cheese. Place the casserole back in the oven and bake 10 more minutes or until hot and bubbly.