This Brussels Sprout Casserole is a holiday favorite that’s sure to win over even the pickiest eaters!
Preheat oven to 400°F. In a skillet over medium heat, cook bacon until crispy, about 8 minutes. Transfer to a paper towel-lined plate, let cool, then chop into bite-sized pieces.
Add Brussels sprouts to the bacon grease and saute for 6-8 minutes. Add in garlic and cook for an additional minute. Transfer Brussels sprouts to a 9 x 13 casserole dish.
To the same pan stir in heavy cream, milk, dijon and paprika. Simmer for 2-3 minutes. 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.
Serve this Brussels Sprout Casserole with roasted turkey or smoked ham!