CHEESY BACON BRUSSELS SPROUTS

Cheesy Bacon Brussels Sprouts image

Brussels sprouts bring flavor to cooked bacon in this cheesy side dish, ready in just an hour's time.

Provided by By Betty Crocker Kitchens

Time 1h

Yield 10

Number Of Ingredients 11

Ingredients

1 1/4 lb Brussels sprouts (1 to 1 1/2 inch), cut in half (5 cups)*
6 slices bacon, cut into 1-inch pieces
1 tablespoon butter or margarine
1 large onion, finely chopped (1 cup)
1 tablespoon all-purpose flour
1/4 teaspoon dried thyme leaves
1/4 teaspoon pepper
3/4 cup half-and-half
2 teaspoons chicken bouillon granules
1/3 cup shredded Parmesan cheese
1/2 cup shredded Cheddar cheese

Steps:

Heat oven to 350°F. In 3-quart saucepan, place Brussels sprouts; add enough water just to cover. Heat to boiling; boil 6 to 8 minutes or until crisp-tender. Drain and return to saucepan; set aside.
Meanwhile, in 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels and set aside. Drain all but 1 tablespoon bacon fat from skillet.
Add butter to bacon fat in skillet. Heat over medium-high heat until butter is melted. Add onion; cook 2 to 3 minutes, stirring frequently, until crisp-tender. Add flour, thyme and pepper; cook and stir until well blended. Gradually stir in half-and-half and bouillon granules. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in Parmesan cheese.
Pour sauce over Brussels sprouts in saucepan; mix gently. Spoon into 2-quart casserole. Bake uncovered 25 to 30 minutes, sprinkling with crumbled bacon and Cheddar cheese for last 10 minutes of baking, until hot and bubbly.

Nutrition Facts : Calories 130, Carbohydrate 8 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 3 g, TransFat 0 g