Brussels Sprouts Casserole

December 19, 2014

This is not a light side dish, so save it for a holiday treat and work out before the meal. That said it is quite delicious.

You will need:

  • 6 T olive oil
  • 8 oz prosciutto, roughly chopped
  • 10 cloves garlic, minced
  • 2 lbs brussels sprouts, ends cut off and halved
  • 4 T flour
  • 1 1/2 c whipping cream
  • 1 c half and half
  • 1/3 c dry sherry
  • 1/2 t pepper
  • 1 t nutmeg
  • 1 T Dijon mustard
  • 1 1/2 c Italian cheeses, divided

20141127 Brussels Casserole

Then you will…

  1. Heat your oven to 350 degrees.
  2. Heat the olive oil in a large non-stick skillet over medium heat.
  3. Add the prosciutto and garlic and saute until the prosciutto is crispy.
  4. Stir in the brussels sprouts. Saute for 5 minutes.
  5. Stir in the flour and all to cook another 2 minutes.
  6. Mix in the whipping cream, half and half, and the sherry.
  7. Simmer for 10 minutes over low heat.
  8. Remove from the heat.
  9. Mix in the pepper, nutmeg and mustard.
  10. Stir in 1 cup of the cheese.
  11. Transfer to a 9×13 baking dish.
  12. Top with the remaining cheese.
  13. Bake for 20-25 minutes or until golden and bubbly.

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