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Brussels Sprouts Casserole with Pancetta and Parmesan
Ingredients
  • 1 ¼ pounds Brussels sprouts, trimmed and coarsely chopped
  • 1 cup chopped carrots (2 medium)
  • 3 ounces pancetta or 8 slices bacon, chopped
  • ¼ cup finely chopped shallots (2 medium) or ½ cup chopped onion (1 medium)
  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 cup finely shredded Asiago or Parmesan cheese (4 ounces)
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 cup whipping cream
  • 1 tablespoon coarse ground mustard
  • Dash crushed red pepper
  • ½ cup panko (Japanese-style bread crumbs) or other coarse bread crumbs
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