Cheesy Brussels Sprouts and Bacon Casserole

Preheat oven to 350 degrees F (180 degrees C).

Heat a large cast-iron or other oven-safe skillet over medium heat. Add chopped bacon and cook until crispy, then remove from pan with a slotted spoon.

Add Brussels sprouts to skillet and sauté, stirring often, for about 15 minutes until mostly fork tender. Season with a pinch of pink Himalayan sea salt and ground black pepper. Optional: Deglaze with 1 to 2 tablespoons water or broth every 5 minutes to prevent burning and help steam sprouts, which will cook them faster.

Meanwhile, in a saucepan, heat the butter over medium heat. Whisk in all-purpose flour, cooking for 1 minute. Slowly stream in whole milk, whisking constantly, until thickened. Stir in 1½ cups shredded cheddar cheese, garlic powder, onion powder, pink Himalayan sea salt, and ground black pepper. Continue stirring until cheese is melted.

When Brussels sprouts are finished cooking, remove from heat and pour cheese sauce over sprouts. Add ⅔ of the crispy bacon and stir well to combine.

In a bowl, stir together melted butter and breadcrumbs, then mix in remaining 1½ cups shredded cheddar cheese.

Top casserole with cheese-breadcrumb mixture and remaining crispy bacon. Bake for 25 to 30 minutes, until golden brown and cheese is melted.