Creamy Brussels Sprouts Casserole
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
55 mins
-
Servings
6
-
Calories
266 kcal
-
Course
Main Course
-
Cuisine
American
Creamy Brussels Sprouts Casserole
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Creamy Brussels sprouts with bacon combine the earthy, slightly bitter taste of Brussels sprouts with the rich, smoky flavor of bacon, all enveloped in a luxurious, velvety cream sauce.
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Ingredients
- 5 lices cooked bacon crumbled
- 1 medium sweet onion diced
- 6 cloves garlic minced
- 16 ounces Brussels sprouts trimmed and rough chopped into quarters
- 1 can 10 1/2 ounces Campbell’s® Condensed Cream of Mushroom Soup
- ½ cup milk
- ½ cup grated Parmesan or pecorino romano cheese
- ½ cup fried onions
Instructions
- Preheat oven to 350 degrees F.
- Rinse & trim sprouts. Rinse, dry, and trim bottoms off Brussels sprouts, then cut into quarters. Add to casserole dish.
- Add bacon & onion. Crumble cooked bacon and dice a medium yellow onion. Add to casserole dish and toss to mix with Brussels sprouts.
- Mix sauce. In a small bowl, mix canned soup, milk, and cheese. Pour over vegetables.
- Top. Add fried onions over the top.
- Bake. Bake 45 minutes, until casserole is bubbly and thick.
- Enjoy! Serve with pork chops, roast chicken, prime rib, or turkey!
Equipments used:
Nutrition Information
Show Details
Serving
1g
Calories
266kcal
(13%)
Carbohydrates
24g
(8%)
Protein
14g
(28%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
7g
Cholesterol
29mg
(10%)
Sodium
981mg
(41%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 266kcal | 13% |
| Carbohydrates | 24g | 8% |
| Protein | 14g | 28% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 29mg | 10% |
| Sodium | 981mg | 41% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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