Brussels Sprouts Casserole with Pancetta and Asiago Cheese

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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.

Brussels Sprouts Casserole with Pancetta and Asiago Cheese
Photo: Blaine Moats
Prep Time:
30 mins
Bake Time:
15 mins
Total Time:
45 mins
Servings:
8

Ingredients

  • 1 ¼ pound Brussels sprouts, trimmed and coarsely chopped

  • 1 cup chopped carrots (2 medium)

  • 3 ounce pancetta or 8 slices bacon, chopped

  • ¼ cup finely chopped shallots (2 medium) or 1/2 cup chopped onion (1 medium)

  • 1 tablespoon butter

  • 3 cloves garlic, minced

  • 1 tablespoon all-purpose flour

  • 1 cup finely shredded Asiago or Parmesan cheese (4 ounces)

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper

  • 1 cup whipping cream

  • 1 tablespoon coarse ground mustard

  • Dash crushed red pepper

  • ½ cup panko (Japanese-style bread crumbs) or other coarse bread crumbs

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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 (per serving)

274 Calories
21g Fat
13g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 274
% Daily Value *
Total Fat 21g 27%
Saturated Fat 12g 60%
Cholesterol 69mg 23%
Sodium 603mg 26%
Total Carbohydrate 13g 5%
Total Sugars 3g
Protein 9g
Vitamin C 54.9mg 275%
Calcium 171.6mg 13%
Iron 1.1mg 6%
Potassium 344mg 7%
Folate, total 48.4mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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