Brussels Sprouts & Bacon
8
servings
30 min
PREP TIME
1 hr
TOTAL TIME

Ingredients

Topping

2 slices bacon

1 cup French fried onions

Sauce

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

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    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.

  3. STEP 3

    Chop bacon.

  4. STEP 4

    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.

  5. STEP 5

    Add Brussels sprouts and chopped bacon to sauce; toss to coat.

  6. STEP 6

    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.

Tip #1

- Trimmed Brussels sprouts are also available in bags. If using, purchase 1 1/2 pounds of Brussels sprouts.

Tip #2

- 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.

Nutrition

230Calories
16Fat (mg)
35Cholesterol (mg)
850Sodium (mg)
12Carbohydrates (g)
2Dietary Fiber
8Protein (g)

Reviews

Explore reviews from
our online community

  November 24, 2016

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

— says Barbara
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