Brussels Sprouts with Bacon Casserole made with Land O Lakes® Butter with Canola Oil. It’s so delicious and so easy to make. This is the perfect side dish to have at your Thanksgiving Day table!
This recipe and post is sponsored by Land O’Lakes.
I can hardly believe it, but the holidays are here! This will be our first Thanksgiving in Pennsylvania and my parents and sister’s family will be coming to visit! I am a huge believer in having a table full of food: a turkey, a ham and lots of side dishes. Truth be told, I am always the most excited about the side dishes.
I believe Thanksgiving dinner, and all of the preparation that goes into it, is a family affair. So, whether that means sharing the cooking and kitchen duties with my mother and sister, or even giving the kids something to do to help, we get everyone involved.
Brussels sprouts are a family favorite. Even my kids love them. The key, I believe, is seasoning them well and roasting them. Add some bacon, and you have a winning combination.
The key to making this Brussels Sprouts with Bacon Casserole even more delicious is Land O Lakes® Butter with Canola Oil. I love using this in my cooking because it’s made with only three ingredients: sweet cream, canola oil and salt, and it’s delicious! I think it helps to add so much wonderful flavor.
BRUSSELS SPROUTS WITH BACON CASSEROLE
For this recipe, you are sautéing and browning the Brussels sprouts in the Land O Lakes® Butter with Canola Oil. It’s so delicious! This casserole also has mushrooms, shallots and garlic. In every step of the recipe, you are building upon the flavor and everything ends with the cheese being sprinkled on top, along with some crispy bacon bits, before the casserole goes into the oven.
I hope you check out this delicious recipe and add it to your Thanksgiving Day menu. Wishing everyone a very joyous and food-filled Thanksgiving Day!
BRUSSELS SPROUTS WITH BACON CASSEROLE
Ingredients
- 5 bacon slices thick cut
- 3 tablespoons Land O Lakes Butter with Canola Oil
- 3 lbs. brussels sprouts halved
- 2 small shallots minced
- 8 oz mushrooms sliced
- kosher salt
- black pepper
- 2 cloves garlic minced
- 1 tablespoon Dijon mustard
- 3/4 cup heavy cream
- 1 heaping cup Gruyère and sharp white cheddar cheese freshly grated*
- 1/2 cup panko more if desired
Instructions
- Preheat oven to 375 F
- In a large skillet over medium heat, cook bacon until crispy, for about 8 to 10 minutes. Drain on a paper towel-lined plate, then chop, crumble or tear apart bacon pieces. Set aside.You will sprinkle on the bacon bits at the end before baking.
- Using the same skillet (wipe out bacon fat if preferred), melt 3 tablespoons Land O Lakes® Butter with Canola Oil over medium high heat. Add Brussels sprouts and cook until browned, for about 6 to 8 minutes. Transfer to a bowl and set aside.
- Add shallots and mushrooms to skillet, season with salt and pepper and cook until tender, for about 5 to 6 minutes. Add garlic and Dijon mustard and cook for 1 minute more. Remove from the heat and set aside.
- Pour the Brussels sprouts into your baking dish evenly, and then top with the mushrooms and shallots mixture. Spread evenly over the top. Drizzle the heavy cream over the top,
then top with both cheeses*, the bacon bits and the panko. - Bake until cheese is bubbly and the casserole is cooked through, for about 35 to 40 minutes. (If your cheese isn't golden, feel free to switch oven to broil setting and broil for 2
to 3 minutes. Keep your eyes on it so it doesn’t burn!) - Remove from oven and let cool for a few minutes. Serve and enjoy!
Notes
