Spuds and Sprouts Casserole

Spuds and Sprouts Casserole

(serves 4-6) 

This is a hearty easy dish, perfect for winter, leftovers taste even better the next day!



3  cups sliced Brussel sprouts

1  cups sliced Yukon gold potatoes

½ medium onion, diced (1/2 cup)

2  tsp fresh thyme

½ tsp dried sage or 1 tsp fresh

¼ cup fresh parsley, minced

1  tsp salt

¼  tsp black pepper

2  eggs, beaten (1/2  cup)

¾  cup almond milk original unsweetened

½  cup rice cheddar cheese

3 slices bacon cooked and  diced (1/4 cup cooked)

Preheat oven to 350 degrees:

1.    Cook bacon in frying pan until crisp, set aside on paper towel to drain and cool.

2.    Sauté onion in large frying pan with 2 Tbs olive oil until wilted, add sliced potatoes and Brussels sprouts.

3.    Add herbs, salt and pepper. Cover and cook on medium heat for 5 minutes.

4.    Transfer to 8×8 inch baking pan.

5.    In a separate bowl, beat eggs and milk together. Pour over Brussels sprouts mixture.

6.    Cut bacon into ½” pieces and scatter over casserole. Sprinkle with cheese.

7.    Bake for 45 minutes or until center is no longer wet.

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