Brussels sprout casserole

Photo: Spend With Pennies

Sprouts and bacon in a gruyère cream sauce under a buttery Ritz-and-parmesan crumb. The casserole that converts the people who say they hate sprouts.

From Holly Nilsson at Spend With Pennies · @spendpennies

It makes ahead and bakes while the turkey rests, which is exactly what a holiday side needs to do.

You need

• 2 lb (900 g) Brussels sprouts, trimmed and halved
• 1 tbsp olive oil
• 6 slices bacon, chopped
• 2 tbsp flour
• 1 3/4 cups (420 ml) whole milk
• 1 1/2 cups (about 5 oz / 140 g) shredded gruyère
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• For the topping: 10 Ritz crackers, crushed
• 1/4 cup grated parmesan
• 1 tbsp butter, melted

How to make it

1. Heat the oven to 375°F (190°C) and butter a 2-quart (2 liter) baking dish.
2. In a large skillet over medium-high heat, cook the sprouts in the oil 5 to 6 minutes, until browned in spots but still firm. Tip them into the baking dish.
3. In the same skillet, cook the bacon until crisp. Pour off all but about 2 tablespoons of fat, sprinkle in the flour and stir 1 minute.
4. Whisk in the milk a little at a time and simmer, whisking, until it thickens enough to coat a spoon, about 3 minutes. Take it off the heat and stir in 1 cup of the gruyère, the onion powder, salt and pepper.
5. Pour the sauce over the sprouts and stir gently. Mix the crackers, parmesan, the rest of the gruyère and the melted butter and scatter over the top.
6. Bake 20 to 25 minutes, until bubbling at the edges and golden on top. Let it rest 5 minutes before serving.

Written in our own words from Holly Nilsson's recipe, with their quantities. The original: Brussels sprout casserole, Spend With Pennies.

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