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5 from 3 votes


Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Keyword: brussels sprouts, casserole, side dish, thanksgiving
Servings: 8


  • 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


  • 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!


*Feel free to add more cheese if desired!