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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is from a cooking magazine years ago. 1/2 my family love sprouts, the others don't. This casserole everyone likes. I add it to holiday dinners. Ingredients:
1 1/2 lbs brussels sprouts |
8 slices bacon, cut in 1/2-inch pieces |
1 onion, thinly sliced |
2/3 cup heavy cream |
3/4 teaspoon salt |
1/2 teaspoon dried thyme |
1/2 teaspoon pepper |
1/4 teaspoon ground nutmeg |
1/2 cup plain breadcrumbs |
2 tablespoons grated parmesan cheese |
2 tablespoons butter or 2 tablespoons margarine, diced |
Directions:
1. Bring a large pot of salted water to a boil. Add brussels sprouts; cook until tender (about 5 minutes). Drain and rinse in cold water until cool. Cut sprouts in half and set aside.
2. In same pot, cook bacon until browned; 4 minutes. Drain on paper towel. Remove excess fat from pot.
3. In same pot, add onion and cook until softened; 3 to 4 minutes.
4. Meanwhile, preheat oven to 350. Stir reserved sprouts and bacon to the onion in the pot. Stir to mix and transfer to a 1 1/2 quart casserole dish.
5. In a bowl, combine heavy cream, salt, thyme, pepper and nutmeg. Pour over sprout mixture.
6. Mix bread crumbs with parmesan cheese and sprinkle over the sprouts. Dot with butter.
7. Bake until lightly browned; about 30 minutes.
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