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Brussels Sprouts Brown Betty

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
  • Total Time
    Prep: 30 min. Bake: 40 min.
  • Makes
    8 servings

Ingredients

  • 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

Directions

  • Preheat 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, 12-15 minutes longer.
  • Meanwhile, 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, 8-10 minutes longer. If desired, top with thyme before serving.
Nutrition Facts
3/4 cup: 301 calories, 25g fat (13g saturated fat), 62mg cholesterol, 554mg sodium, 9g carbohydrate (3g sugars, 3g fiber), 12g protein.

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Reviews

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Average Rating:
  • dlynsmith9
    Dec 31, 2019

    This was a very good and delicious recipe. I did think there was too much cheese for me. I would reduce it to 1 cup. Other than that, I would make this dish again.

  • Nerissa
    Dec 21, 2018

    Every year I have searched for a fresh green vegetable recipe to serve on Thanksgiving. I came across this recipe in the Magazine and thought I would give it a try. It was a HUGE success! My cousins who don't like brussel sprouts and my 5 and 7 year old kids loved it! This will now be on my table every year for Thanksgiving (as per my promise to hubby) and a part of my side dish rotation. I wouldn't change a thing about this recipe!!