Brussels sprouts casserole recipe – a recipe of delicious dish with bacon and brussels sprouts under the sour cream with cheese.
- 1 1/2 pounds brussels sprouts
- 8 oz thick sliced bacon, cut into 1/2-inch pieces
- 1/2 cup chopped onion
- 1 cup sour cream
- 1/2 cup milk
- 1/2 cup grated Gruyere cheese (or Parmesan)
- 2 1/2 tablespoons unsalted butter
- 1 tablespoon flour
- salt and pepper to taste
Blanch the sprouts in boiling salted water until just tender, about 3 – 5 minutes. Place the sprouts in a colander, drain and rinse with cold water.
In a preheated large pot melt 2 tablespoon of butter and fry the onion about 4 minutes on medium heat.
Add the flour and fry for 2 minutes, stirring. Pour in the milk, stirring; add salt and pepper, then add the sour cream. When the mixture thickens add half cheese and stir until cheese melted. Add the bacon, stirring.
Grease a baking dish with butter and pour into it the prepared mixture. Add brussels sprouts and stir. Sprinkle with remaining cheese and bake in a preheated to 400 F for about 30 minutes (until golden brown).
If you want to cook gluten-free dish, do not add the flour to the sauce.
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