1-Ready to get cooking? This Brussels Sprout Casserole is straightforward and fun, even if you’re new to the kitchen. Start by preheating your oven to 400°F to get things hot and ready. First, trim and halve the 2 pounds of Brussels sprouts, then boil them for 7-8 minutes until they’re just tender but still have some bite.

2-Once they’re done, drain and cool the sprouts before slicing them thinly. In a bowl, mix the sliced sprouts with 1 cup of the shredded white cheddar cheese, 1/2 cup of heavy cream, 1 cup of bacon bits, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. This step blends the flavors nicely, so take your time stirring it all together.

3-Transfer the mixture to a 9×13 inch baking dish, then sprinkle the remaining 1 cup of cheese and 1/2 cup of panko bread crumbs on top for that crispy finish. Pop it in the oven and bake for 25 minutes until it’s bubbling and golden brown. For dietary swaps, use plant-based cream if needed, though it might change the texture a bit. This whole process takes about 40 minutes, and it serves 6, making it perfect for family dinners.