Baked Creamy Brussels Sprouts
This recipe uses 2 lbs. of Brussels Sprouts and fits into an 8x8 baking dish. If increasing to 3 or 4 lbs., you will need to add another can of Campbell’s® Condensed Cream of Mushroom Soup, double everything and use a 9 x 13 baking dish.
Servings: 8
Ingredients
- 5 to 6 strips thick cut bacon cut into small pieces
- 2 tablespoons unsalted butter
- 1 small onion diced
- 3 cloves garlic minced
- 2 lbs. Brussels Sprouts trimmed and sliced in half
- salt and pepper
- 1 (10.5oz) can Campbell’s® Condensed Cream of Mushroom Soup
- 1/2 cup heavy cream + more if desired
- 1 tablespoon Worcestershire sauce
- 1 to 2 cups blend of mozzarella, gruyere or fontina cheese shredded + more if desired
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat oven to 375 degrees.
- Using a large skillet over medium high heat, fry the bacon until crispy. Remove bacon onto a paper towel lined plate and set aside. If there is too much bacon fat, feel free to blot some of it with a paper towel and discard. You want about 1 to 2 tablespoons of bacon fat.
- Using the same skillet, add the butter and the onions and cook until the onions are softened and tender, for about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add in the Brussels Sprouts halves and season with salt and pepper. Cook until browned and tender, about 8 to 10 minutes. Remove from heat and pour contents into a large mixing bowl.
- Add your Campbell’s® Condensed Cream of Mushroom Soup and the heavy cream into the bowl and the Worcestershire sauce and mix until well combined and the Brussels sprouts are all nicely coated. Transfer to a baking dish and spread evenly. Top with the cheese and the crispy bacon. Bake in the oven until cheese is golden and bubbly, for about 30 to 35 minutes. Remove from the oven, garnish with some parsley if desired and enjoy!