Creamy Brussels Sprouts Casserole
Chopped Brussels sprouts baked in a rich, creamy sauce with crispy bacon and crunchy fried onions - an easy, crowd-pleasing side dish.
Servings: 6
Equipment
Ingredients
- 5 slices cooked bacon crumbled
- 1 medium sweet onion diced
- 6 cloves garlic minced
- 16 ounces Brussels sprouts trimmed and rough chopped into quarters
- 1 can 10 1/2 ounces Campbell’s® Condensed Cream of Mushroom Soup
- ½ cup milk
- ½ cup grated Parmesan or pecorino romano cheese
- ½ cup fried onions
Instructions
- Preheat oven to 350 degrees F.
- Rinse & trim sprouts. Rinse, dry, and trim bottoms off Brussels sprouts, then cut into quarters. Add to casserole dish.
- Add bacon & onion. Crumble cooked bacon and dice a medium yellow onion. Add to casserole dish and toss to mix with Brussels sprouts and minced garlic.
- Mix sauce. In a small bowl, mix canned soup, milk, and cheese. Pour over vegetables.
- Top. Add fried onions over the top.
- Bake. Bake 45 minutes, until casserole is bubbly and thick.
- Enjoy! Serve with pork chops, roast chicken, prime rib, or turkey!
Notes
Covering the dish for the first half of baking keeps the fried onion topping from burning before the sprouts are tender - don't skip uncovering it for the last 15 minutes, though, or the top won't crisp up.
For a more tender bite, blanch the sprouts for 2-3 minutes before assembling.
Nutrition
Serving: 1g | Calories: 266kcal | Carbohydrates: 24g | Protein: 14g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Cholesterol: 29mg | Sodium: 981mg | Fiber: 3g | Sugar: 9g
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