Creamed Baked Brussels Sprouts

While we absolutely love a roasted Brussels sprout, shaved Brussels sprouts add much-appreciated versatility to the mix. The fact that you can now buy them pre-shaved at your supermarket is a huge time saver, turning this into a 30-minute side perfect for any holiday table. We tossed the sprouts with melty cheeses and baked them until rich and bubbly for a vegetable dish even the pickiest kids will come back for.
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  • Total: 1 hr 10 min
  • Active: 30 min
  • Yield: 8 to 10 servings
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Ingredients

4 tablespoons unsalted butter

2 cloves garlic, minced

1 large shallot, chopped

2 pounds shredded Brussels sprouts

Kosher salt

1/2 teaspoon crushed red pepper flakes

8 ounces shredded Monterey Jack cheese (about 2 1/2 cups)

1 1/4 cups heavy cream

1/2 cup freshly grated Parmesan (about 1 3/4 ounces)

1/3 cup plus 3 tablespoons salad dressing spread, such as Miracle Whip Dressing

3/4 cup panko breadcrumbs

2 tablespoons chopped fresh flat-leaf parsley

Directions

  1. Preheat the oven to 375 degrees F.
  2. Melt the butter in a large high-sided saute pan or wide pot over medium-high heat. Add the garlic and shallot and cook until softened, 2 to 3 minutes. Add half of the Brussels sprouts, 1 teaspoon salt and 1/4 teaspoon of the red pepper flakes. Cook, stirring often, until the sprouts are softened and wilted, about 1 minute. Add the remaining sprouts and continue to cook until tender and bright green, about 5 minutes more. Stir in the Monterey Jack, cream, Parmesan and 1/3 cup of the salad dressing spread until combined. Transfer to a 9-by-13-inch baking dish.
  3. Stir the remaining 3 tablespoons salad dressing spread with the panko, parsley and remaining 1/4 teaspoon red pepper flakes in a small bowl, then sprinkle over the top of the casserole. Bake until the breadcrumbs are well browned and toasted and the sauce is bubbling all over, 30 to 35 minutes. Let sit 10 minutes before serving.