Rating: 4 stars
65 Ratings
  • 5 star values: 32
  • 4 star values: 13
  • 3 star values: 12
  • 2 star values: 7
  • 1 star values: 1

Bacon and brussels sprouts are a match made in side dish heaven. Try this creamy casserole recipe with grilled pork or chicken for a comforting and crowd-pleasing dinner.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

30 mins
15 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Lightly grease a 1 1/2-quart au gratin dish or casserole. In a large saucepan cook Brussels sprouts and carrots in lightly salted boiling water for 5 to 6 minutes or until tender; drain well. Return vegetables to saucepan.

  • Meanwhile, in a large skillet cook pancetta over medium heat until crisp. Using a slotted spoon, transfer pancetta to paper towels to drain, reserving drippings in skillet. Add shallots, butter, and garlic to drippings in skillet; cook and stir for 30 seconds. Stir in flour. Stir shallot mixture into the vegetables in saucepan. Stir in pancetta, 1/2 cup of the cheese, the salt, and black pepper. Spoon Brussels sprouts mixture into the prepared dish.

  • In a small bowl stir together cream, mustard, and crushed red pepper. Pour mixture over Brussels sprouts mixture. In another small bowl stir together the remaining 1/2 cup cheese and the panko. Sprinkle over Brussels sprouts mixture.

  • Bake for 15 to 20 minutes or until mixture is bubbly and topping is golden.

To Make Ahead:

Chop the Brussels sprouts and carrots. Place in an airtight container; cover. Chill for up to 24 hours.

Nutrition Facts

274 calories; fat 21g; cholesterol 69mg; saturated fat 12g; carbohydrates 13g; mono fat 4g; poly fat 1g; insoluble fiber 3g; sugars 3g; protein 9g; vitamin a 3692.9IU; vitamin c 54.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0.2mg; folate 48.4mcg; vitamin b12 0.1mcg; sodium 603mg; potassium 344mg; calcium 171.6mg; iron 1.1mg.