Leigh’s Brussels Sprout Casserole

Leigh's Brussels Sprout Casserole

Listen, nobody I live with likes Brussels sprouts. Nobody. Which is why it’s extra hilarious that this casserole disappeared almost entirely and there were barely enough leftovers to put away! It was regarded with a great deal of enthusiasm and everyone had at least seconds.

While this might be full of veggies and vitamin-and-mineral goodness, it does also have sour cream, heavy cream and cheese. And bacon. Not that much bacon, though. I think it still works, though — it’s not overly heavy, and all the green is super yummy. It’s also pretty easy to get together.

Leigh’s Brussels Sprout Casserole, adapted from S. Leigh Schmidt

4-6 slices bacon
1 medium onion, chopped
4 cloves garlic, minced
10-12 oz. bag fresh Brussels sprouts, sliced
16 oz. bag frozen chopped spinach, thawed and drained
1 can (14 oz.) artichoke hearts, drained, rinsed and chopped
2/3 c. sour cream
1/3 c. heavy cream
1 tsp. dried oregano
1/2 tsp. dried thyme
pinch nutmeg
6-8 oz. fresh mozzarella
salt and pepper to taste

Preheat the oven to 375F. Grease a 9×9″ casserole dish and set aside.

Heat a skillet over medium heat. Cut the bacon into lardons and fry it until it’s brownish and beginning to crisp up. Remove the bacon from the pan and drain on paper towels, leaving the rendered fat. Add the onion, salt, and fry until it goes golden at the edges, about 10 minutes. Add in the garlic and stir until fragrant, about a minute. Add the sliced Brussels sprouts and salt again. Cook for 10-12 minutes, until the sprouts are softening nicely, then add in the spinach and artichoke hearts. Once those are stirred in and warmed through, add the sour cream, heavy cream, oregano, thyme and nutmeg. Taste for seasoning and adjust salt and pepper. Cook a few minutes, making sure the sauce coats everything nicely.

Pour the veggie-and-dairy mixture into the prepared casserole dish. Pull the cheese into bits and top the casserole with it and the bacon. Bake in the preheated oven, uncovered, for 15-20 minutes or until the cheese is melted and the bacon is finished crisping. Serve!

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~ by iliadawry on 11 March 2013.

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