Brussels Sprouts Casserole
2 Pounds Brussels Sprouts
1 Cup Fresh Cooked Bacon, chopped
2 Cups Shredded White Cheddar Cheese, divided
1/2 Cup Heavy Cream
2 Cups Martin’s Potatobred Soft-Cubed Stuffing
1 Teaspoon Kosher Salt
1/2 Teaspoon Black Pepper
2 Tablespoons Unsalted Butter, cubed
Preheat the oven to 400 degrees.
Fill a large pot with water and bring to a boil. Trim the ends of the brussels sprouts, cut the sprouts in half, then add them to the water once it comes to a boil. Boil brussels sprouts for 7-8 minutes, until just tender. Drain and let cool.
Slice brussels sprouts into thin pieces then add to a large bowl.
Add Potatobred Stuffing cubes to a food processor and pulse 1-2 times until pieces are slightly smaller, resembling coarse crumbles.
Mix together with 1 cup of cheese, heavy cream, chopped bacon, salt and pepper. Pour into a greased 9 x 13 inch baking dish and cover with the remaining cup of cheese and the bread crumbles, alternating between the two.
Dot the top of the casserole with small pieces of butter, then cover dish with aluminum foil. Bake for 15 minutes, uncover and bake an additional 5 minutes or until casserole is bubbling and bread crumbles are golden-brown.