With three cheeses, this slow cooker casserole makes an amazing side dish or even main entree.

INGREDIENTS

• 1/4 cup butter, divided
• 1 lb Brussels sprouts, trimmed and halved
• 2 cups Kentucky Legend Quarter Sliced Ham, cubed
• 3/4 cup sodium-reduced chicken broth
• 1/2 cup heavy cream
• 4 oz brick-style plain cream cheese, at room temperature
• 1/4 cup balsamic vinegar
• 1 tbsp all-purpose flour
• 1 tbsp grainy mustard
• 3 cloves garlic, minced
• 1/2 tsp pepper
• 1/4 tsp salt
• 1 cup shredded aged cheddar cheese
• 3/4 cup grated Parmesan cheese, divided
• 2 tbsp finely chopped fresh chives
• 1/3 cup toasted bread crumbs

DIRECTIONS

1. Grease bowl of slow cooker with 2 tbsp butter. Add Brussels sprouts and ham to slow cooker. In small bowl, whisk together broth, cream, cream cheese, vinegar, flour, mustard, garlic, pepper and salt; pour into slow cooker, tossing well.
2. Cover and cook on High for 3 to 4 hours or Low for 6 to 8 hours or until Brussels sprouts are tender and sauce is reduced. Stir in cheddar, 1/2 cup Parmesan and chives. Cover and cook for about 5 minutes or until cheese is melted.
3. Meanwhile, melt remaining butter; toss with bread crumbs and remaining Parmesan. Sprinkle over casserole before serving.

Tip: Add 1 tsp Cajun seasoning for a Cajun-inspired slow cooker dish.