Brussels Sprouts & Bacon Casserole

Entrees
  • Food-pic-Brussels-Sprouts-&-Bacon-Casserole1 pound Brussels sprouts
  • 1 pack (8 ounces) bacon
  • Pinch of red pepper flakes
  • Salt and pepper, to taste
  • 1/2 cup heavy cream
  • 1/2 cup grated white Cheddar cheese
  • 1/2 cup breadcrumbs
  • 2 tablespoons unsalted butterĀ 

Remove outer leaves and stems from Brussels sprouts. Preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Add Brussels sprouts and cook until tender, about 8-10 minutes; drain and coarsely chop. Cook bacon until crisp; drain and crumble into large chunks. In a large bowl, lightly toss together the sprouts, red pepper flakes, salt and pepper and half of the bacon. Spray a 2-quart baking dish with non-stick cooking spray and add the sprout mixture, spreading evenly. Pour cream over mixture and sprinkle with cheese. Add breadcrumbs and remaining bacon (do not stir in). Cut butter into pieces and place over casserole. Bake about minutes until bubbly and golden brown. Makes 4-6 servings.