John Myers
Brussels Sprouts Casserole
The perfect brussels sprouts casserole recipe with a picture and simple step-by-step instructions.
- 400 g Brussels sprouts
- 400 g Potatoes
- 1 piece Onion
- 100 g South Tyrolean bacon
- 200 g Sour cream
- 100 ml Milk
- 1 piece Egg
- Salt, pepper, nutmeg
- 150 g Cheese, grated
- When it’s cold outside, there is a hearty and delicious casserole, e.g. with Brussels sprouts. Either you have already cooked jacket potatoes from the day before or you peel the potatoes and cut them into cubes and cook them in lightly salted water until they are soft. The Brussels sprouts are first cleaned and then cooked for about 10 minutes in a pot with a steamer insert until they are still firm to the bite.
- While the vegetables are cooking, we cut the bacon into large cubes and the onion into fine cubes. Both are fried in a pan until they are lightly translucent. The oven is now preheated to 180 ° hot air.
- The egg, milk and sour cream are whisked together in a bowl and seasoned with salt, pepper and nutmeg. The cheese is roughly grated.
- A buttered ovenproof dish is now filled with the potato cubes, the cooked Brussels sprouts and the onion and bacon mixture. We’ll give some of the cheese flakes over it. Then we pour the milk, sour cream and egg mixture over the whole thing and sprinkle the rest of the cheese over it.
- Our casserole cooks in the oven for about 30 minutes at 180 ° hot air until the surface turns a little brown. Good Appetite!
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