1-1/2 pounds fresh Brussels sprouts, sliced
1 small onion, chopped
4 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups shredded Swiss cheese
1 cup heavy whipping cream
8 bacon strips, cooked and crumbled
3 slices whole wheat bread, torn
2 tablespoons butter, melted
Minced fresh thyme, optional
1Preheat oven to 425°. In a large bowl, combine the first 6 ingredients; toss to coat. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 20 minutes. Stir in the cheese, cream and bacon. Bake until casserole is bubbly and starting to brown, 12 to 15 minutes longer.
2Meanwhile, place bread in a food processor or blender. Cover and pulse until crumbs form. Transfer to a small bowl and stir in butter. Sprinkle over casserole. Bake until topping is golden brown, 8 to 10 minutes longer. If desired, top with thyme before serving.
Prize Winning Recipe
Total Time
Prep: 30 Min. Bake: 40 Min.
I had the idea to make a savory version of the family-favorite brown betty using vegetables in place of fruit, while keeping the classic crunchy bread crumb topping. The result is a creamy, decadent side that will turn anyone into a Brussels sprouts fan. —Shauna Havey, Roy, Utah
Nutrition Facts
3/4 cup: 301 calories, 25g fat (13g saturated fat), 62mg cholesterol, 554mg sodium, 9g carbohydrate (3g sugars, 3g fiber), 12g protein.