Brussels Sprout Casserole

Ingredients:

2 lbs brussels sprouts, halved
4 cloves garlic, minced
6 slices bacon
3/4 cup heavy cream
1/2 cup milk
2 tsp dijon mustard
1/4 tsp paprika
1 1/2 cups shredded sharp cheddar cheese, divided

Breadcrumb Topping:
1/2 cup panko breadcrumbs
1 tbsp butter
1 tsp garlic powder
1 tsp onion powder
1/4 tsp paprika
Salt and pepper, to taste

Directions:

Preheat oven to 400 degrees.
Heat a large skillet over medium heat. Add in bacon and cook until golden brown and crispy, about 8 minutes.
Remove the bacon from skillet and transfer to a paper towel lined plate. When the bacon is cool enough to handle chop into bite size pieces.

Add Brussels sprouts to the bacon grease and saute for 6-8 minutes or until they are tender and golden brown on the outside.
Add in garlic and cook for an additional minute.
Transfer Brussels sprouts to a 9 x 13 casserole dish and set aside.

To the same pan stir in heavy cream, milk, dijon and paprika. Simmer for 2-3 making sure to scrape the bottom bits off the bottom of the pan.
Remove the sauce from the heat and stir in 1 cup cheddar cheese.

Pour the cheese sauce over the Brussels sprouts.

Top with the crumbled bacon, 1/2 cup cheddar cheese and crispy Panko topping.

Bake for 15 minutes or until golden brown and warmed through.

Breadcrumb Topping
Melt butter in a small skillet over medium high heat.
Add in breadcrumbs and spices and cook until golden brown 2-3 minutes, stirring frequently.

I await your comments! Enjoy!