Old-fashioned green bean casserole gets hip with Brussels sprouts and bacon.
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2 slices bacon
1 cup French fried onions
2 tablespoons Land O Lakes® Butter
2 tablespoons all-purpose flour
1 small (1/2 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups chicken broth
11 (3/4-ounce) slices white Land O Lakes® Deli American chopped
1 pound (6 cups) Brussels sprouts, trimmed, cut into 1/4-inch slices
Heat oven to 350°F.
Cook bacon in 10-inch skillet over medium-high heat 6-10 minutes or until crisp. Remove bacon to paper towel-lined plate. Turn off pan heat. Place French fried onions into pan with bacon drippings; toss until well coated.
Melt butter in 2-quart saucepan over medium heat. Add onion, garlic, salt and pepper; cook 1-2 minutes or until onions begin to soften. Add flour; cook, stirring occasionally, 1 minute. Whisk in chicken broth, 1/2 cup at a time, until mixture just comes to a boil. Add cheese; cook, stirring occasionally, 2-3 minutes or until cheese is melted and sauce is smooth.
Add Brussels sprouts and chopped bacon to sauce; toss to coat.
Pour mixture into ungreased 1 1/2-quart baking dish. Cover with aluminum foil; bake 20 minutes. Remove foil; stir. Top with French fried onions. Bake, uncovered, 10-15 minutes or until sauce is bubbly around edges.
- Trimmed Brussels sprouts are also available in bags. If using, purchase 1 1/2 pounds of Brussels sprouts.
- To make ahead, assemble Brussels sprouts mixture as directed above. Cover, refrigerate. When ready to bake, heat oven to 350°F. Bake 50-60 minutes or until heated through.
Explore reviews fromour online community
I made this dish with a baked ham for our family with 6 children, ages 12 to 1-1/2. They all enjoyed it and there wasn't a leftover sprout to put in the frig. It was very easy to put together and I will definitely make it again. I have passed on the recipe to several friends and put it into my recipe box...it is a keeper. Thank you for make Brussels sprouts into a dish that even the children love. Happy Thanksgiving and God bless America. Sincerely, Barbara
There is definitely an art to preparing Thanksgiving dinner. Here are some Thanksgiving side dishes made with a variety of fall vegetables to surround your main course.
Brussels sprouts and artichokes - two of our favorite vegetables that are becoming staples in everyone's kitchen. From salads to pizzas to simply roasted these recipes give you new ideas for serving.
Whether you’re a longtime Brussels sprouts fan or newly converted, we’ve got even more ways for you to enjoy them. (A little cheese and bacon certainly never hurt anything.)