Creamy Brussels Sprouts with Bacon
This Creamy Brussels Sprouts with Bacon recipe has all the flavors- savory Brussels sprouts, sweet onion and salty bacon, all in a rich creamy sauce. It's a perfect holiday side, but it's so easy you could make it on a regular weeknight, too! Only 6 ingredients and it all cooks in one pan, from stove to oven to table! Campbell's® Cream of Mushroom Soup pulls it all together, turning the separate ingredients into a delicious, creamy vegetable casserole. Creamy Brussels Sprouts with Bacon will be one of your most-requested holiday dishes.
Ingredient
- 5 slices applewood-smoked bacon, chopped
- 1 medium sweet onion, diced (about 1 cup)
- 16 ounces Brussels sprouts, trimmed and cut in quarters (about 5 cups)
- 1 can (10.5 ounces) Condensed Cream of Mushroom Soup
- 1/2 cup milk or Swanson® Chicken Stock
- 1/2 cup shredded Parmesan cheese
Direction
- Heat the oven to 350°F. Cook the bacon in a 12-inch ovenproof skillet over medium heat until crisp. Pour off all but 1 tablespoon fat. Add the onion to the skillet and cook for 2 minutes. Add the Brussels sprouts and cook for 5 minutes or until tender-crisp. Season with salt and pepper.
- Stir in the soup and milk and heat to a boil. Place the skillet in the oven and bake for 45 minutes or until golden brown.
- Sprinkle with the cheese and bake for another 5 minutes.
