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Brussels Sprouts Casserole

40 Mins


2 Pounds Brussels Sprouts

1 Cup Fresh Cooked Bacon, chopped

2 Cups Shredded White Cheddar Cheese, divided

1/2 Cup Heavy Cream

2 Cups Martin’s Potatobred Soft-Cubed Stuffing

1 Teaspoon Kosher Salt

1/2 Teaspoon Black Pepper

2 Tablespoons Unsalted Butter, cubed

Serves: 6


Step 1

Preheat the oven to 400 degrees.

Step 2

Fill a large pot with water and bring to a boil. Trim the ends of the brussels sprouts, cut the sprouts in half, then add them to the water once it comes to a boil. Boil brussels sprouts for 7-8 minutes, until just tender. Drain and let cool.

Step 3

Slice brussels sprouts into thin pieces then add to a large bowl.

Step 4

Add Potatobred Stuffing cubes to a food processor and pulse 1-2 times until pieces are slightly smaller, resembling coarse crumbles.

Step 5

Mix together with 1 cup of cheese, heavy cream, chopped bacon, salt and pepper. Pour into a greased 9 x 13 inch baking dish and cover with the remaining cup of cheese and the bread crumbles, alternating between the two.

Step 6

Dot the top of the casserole with small pieces of butter, then cover dish with aluminum foil. Bake for 15 minutes, uncover and bake an additional 5 minutes or until casserole is bubbling and bread crumbles are golden-brown.


Recipe adapted from: