Nordic White Bean & Brussels Sprout Casserole

Nordic white bean and brussels sprout casserole is the perfect addition to any potluck or a special dinner.

Course Dinner & Main Course, Side Dish

Key Ingredient Beans

Prep Time 25

Cook Time 33

Total Time 58

Servings cups (2 L)

Calories 299

6 slices bacon
1 Tbsp (15 mL) canola oil
1/2 cup (125 mL) sliced leeks, white part only (see notes)
2 large carrots, diced
1 red bell pepper, seeded & sliced
2 cups (500 mL) halved Brussels sprouts
1 can (14 oz/398 mL) white beans, drained & rinsed (yields 1 1/4 cups/300 mL cooked beans) (see notes)
2 Tbsp (30 mL) butter or margarine
1/4 cup (60 mL) all-purpose flour
2 tsp (10 mL) dried thyme leaves
1 tsp (5 mL) paprika
1 1/2 cups (375 mL) no salt added chicken broth
1/2 cup (125 mL) cream, 10% MF or higher
1 cup (250 mL) shredded Gouda or Havarti cheese, divided
1/2 cup (125 mL) fine bread crumbs, such as Panko

Cook bacon until all the fat is rendered out then set aside.
In a large skillet, over medium, heat canola oil and sauté leeks, carrots, Brussels sprouts and red pepper for about 5 minutes, just until slightly soft and fragrant.
Stir in beans and reserved bacon, then spoon mixture into a 3-4 quart (3-4 L) casserole dish.
Preheat oven to 350°F (180°C).
Into the same skillet, over low heat, add butter or margarine to melt. With a whisk, stir in flour, thyme and paprika, to make a roux. Very slowly, while stirring, add broth and whisk to make a smooth sauce. Stir in cream and 1/2 cup (125 mL) grated cheese to make a smooth, thick sauce.
Pour sauce over vegetable mixture, stir to combine. Sprinkle top of casserole with remaining cheese and bread crumbs.
Place in preheated oven and bake for 30 to 35 minutes, until vegetables are tender and top is golden brown.

You can substitute chopped yellow onion for the leeks.
White beans include great northern, white kidney, cannellini and navy beans. You could also use Romano beans or chickpeas in this recipe.