Creamy Brussels Sprouts with Bacon
Course: SidesCuisine: AmericanDifficulty: Easy
Servings
8
servingsPrep time
10
minutesTotal time
1
hour12
minutes
Cook Mode
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Ingredients
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) Campbell’s® Condensed Cream of Mushroom Soup
1/2 cup milk or Swanson® Chicken Stock
1/2 cup shredded Parmesan cheese
Directions
- Heat the oven to 350°F. Cook the bacon in a 12-inch ovenproof skillet over medium heat until crisp. Remove bacon from pan and 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, milk and bacon 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.
