Pioneer Woman Brussels Sprouts Casserole

Pioneer Woman Brussels sprouts casserole is an easy cheesy side dish made with bacon, halved Brussels sprouts and a lemony panko crust, ready in 40 minutes. This comforting make-ahead-friendly Thanksgiving side dish fits Christmas dinner, fall potlucks, dinner parties and busy Sunday suppers.

Let the sprouts sit in the hot bacon grease without stirring for the first 6 minutes, because that is when they brown and turn sweet. Stir them too soon and they steam, so the casserole tastes flat and cabbagey.

Everything starts in one skillet, so the sprouts pick up bacon flavor before the cream, Dijon and lemon juice go in. A panko topping with parsley and lemon zest then bakes up crisp and bright over the two cheeses.

Pioneer Woman Brussels Sprouts Casserole

0.0 from 0 votes

Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

471

kcal

Browned Brussels sprouts and smoky bacon sit in a creamy, mustardy cheese sauce under a crunchy panko lid. It bakes until bubbling at the edges, so the middle stays tender and the top turns golden.

Ingredients

• 6 slices bacon, chopped
  

• 2 lb. Brussels sprouts, ends trimmed and halved
  

• 1/2 yellow onion, chopped
  

• 1 tsp. salt
  

• 1/2 tsp. ground black pepper
  

• 1/8 tsp. cayenne pepper
  

• 3/4 c. heavy cream
  

• 2 tsp. Dijon mustard
  

• 1 tbsp. lemon juice
  

• 4 oz. monterrey jack cheese, shredded (about 1 cup), divided
  

• 4 oz. sharp cheddar cheese, shredded (about 1 cup), divided
  

• 1 tbsp. olive oil
  

• 1/2 c. panko
  

• 1 tbsp. chopped parsley
  

• 1 tsp. lemon zest
  

• 1/4 tsp. salt
  

• 1/4 tsp. ground black pepper
  

Directions

• Preheat the oven: Preheat the oven to 375°F and grease a 2-quart casserole dish. Then set it aside while you cook the sprouts.
• Cook the bacon: Cook 6 slices chopped bacon in a large skillet over medium heat for 6 to 8 minutes, until lightly golden and just crispy. Then lift it out with a slotted spoon onto paper towels and leave the grease in the pan.
• Brown the sprouts: Add 2 pounds halved Brussels sprouts and 1/2 chopped yellow onion to the skillet and stir to coat in the bacon grease. Cook over medium heat without stirring for 6 minutes, until the sprouts start to brown and caramelize.
• Season and soften: Stir in 1 teaspoon salt, 1/2 teaspoon black pepper and 1/8 teaspoon cayenne. Keep cooking for 6 minutes more, until the sprouts are almost tender.
• Make the topping: Combine 1 tablespoon olive oil, 1/2 cup panko, 1 tablespoon chopped parsley, 1 teaspoon lemon zest, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Stir until the crumbs are evenly coated.
• Add the creamy base: Take the skillet off the heat and stir in 3/4 cup heavy cream, 2 teaspoons Dijon mustard and 1 tablespoon lemon juice. Then stir in half of the Monterey Jack and cheddar and half of the bacon.
• Assemble the casserole: Spread the mixture in an even layer in the greased dish. Top with the remaining cheeses and bacon, then sprinkle the panko mixture all over.
• Bake and rest: Bake for 18 to 20 minutes, until the casserole bubbles around the edges and the panko is golden brown. Let it rest 5 minutes before serving.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 4-sided box grater, Victorinox Fibrox 8-inch chef's knife, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cheese in this casserole?

Gruyère or mozzarella both melt well and work in place of the Monterey Jack. Keep the sharp cheddar if you can, because it stands up to the cream and the bacon.

How do I store and reheat leftovers?

Cover the casserole and keep it in the fridge for up to 3 days. Reheat it in a 350°F oven until warm, since the microwave softens the panko topping.

What can I use instead of heavy cream?

Half-and-half works if that is what you have, though the sauce will be a little thinner. I would not go lighter than that, because the cream is what keeps the casserole rich instead of watery.

Can I cook this in one pan?

Yes, an ovenproof skillet like cast iron lets you brown the sprouts and bake the casserole in the same pan. Just skip the transfer, add the toppings right in the skillet and slide it into the oven.

What is the most common mistake with this casserole?

Stirring the sprouts too often is the big one, since constant stirring keeps them from browning. Let them sit in the hot pan, because the caramelized edges give the whole dish its flavor.