MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Brussels Sprouts Casserole w/Pancetta & Asiago Cheese
Categories: Vegetables, Cheese, Pork, Dairy, Breads
Yield: 8 Servings

1 1/4 lb Brussels sprouts; trimmed,
- coarse chopped
1 c Chopped carrots
3 oz Pancetta, chopped
+=OR=+
8 sl Bacon; chopped
1/4 c Fine chopped shallots
+=OR=+
1/2 c Chopped onion
1 tb Butter
3 cl Garlic; minced
1 tb All-purpose flour
1 c Fine shredded Asiago or
- Parmesan cheese
1/2 ts (ea) salt & black pepper
1 c Whipping cream
1 tb Coarse ground mustard
ds Crushed red pepper
1/2 c Panko or other coarse bread
- crumbs

Set oven @ 400ºF/205ºC.

Lightly grease a 1 1/2 quart au gratin dish or casserole.
In a large saucepan cook Brussels sprouts and carrots in
lightly salted boiling water for 5 to 6 minutes or until
tender; drain well. Return vegetables to saucepan.

Meanwhile, in a large skillet cook pancetta over medium
heat until crisp. Using a slotted spoon, transfer
pancetta to paper towels to drain, reserving drippings in
skillet. Add shallots, butter, and garlic to drippings in
skillet; cook and stir for 30 seconds. Stir in flour.
Stir shallot mixture into the vegetables in saucepan.
Stir in pancetta, 1/2 cup of the cheese, the salt, and
black pepper. Spoon Brussels sprouts mixture into the
prepared dish.

In a small bowl stir together cream, mustard, and crushed
red pepper. Pour mixture over Brussels sprouts mixture.
In another small bowl stir together the remaining 1/2 cup
cheese and the panko. Sprinkle over Brussels sprouts
mixture.

Bake for 15 to 20 minutes or until mixture is bubbly and
topping is golden.

MAKE AHEAD: Chop the Brussels sprouts and carrots. Place
in an airtight container; cover. Chill for up to 24
hours.

Makes: 8 servings

Better Homes & Gardens | August 2015

MM Format by Dave Drum - 25 August 2015

Uncle Dirty Dave's Archives

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