Brussel sprouts casserole - savor the magic of sautéed Brussels sprouts and bacon, oven-baked in a creamy garlic sauce and topped with melted mozzarella and parmesan cheese. Even the picky eaters will love this!
In a large oven-safe skillet over medium heat, crisp the bacon. Set aside. Remove most of the bacon fat from the skillet, leaving about 1 tablespoon for flavor.
Melt butter in the same skillet and add the Brussels sprouts, seasoning with salt and pepper.
Cook for about 6 minutes, stirring occasionally, until the edges of the sprouts start to crisp and lightly char.
Add the garlic and cook for about a minute until fragrant.
Sprinkle flour over the vegetables and stir to coat. Pour in the cream, bring to a boil while stirring, then reduce the heat to low and simmer for 3-4 minutes.
Mix in the cooked bacon, then remove from heat and add cheese.
Bake until bubbly and sprouts are cooked to your liking, about 15 minutes. For a golden brown cheese topping, broil for 2-3 minutes.