CRACKER-TOPPED BRUSSELS SPROUTS & BACON CASSEROLE

Cracker-Topped Brussels Sprouts & Bacon Casserole image

Wow them with the Cracker-Topped Brussels Sprouts & Bacon Casserole from My Food and Family. Even kids who don't like Brussels sprouts are fans.

Provided by My Food and Family

Categories Home

Time 1h

Yield 10 servings, 1/2 cup each

Number Of Ingredients 8

Ingredients

1-1/2 lb. Brussels sprouts
3 slices OSCAR MAYER Bacon, chopped
1/2 cup finely chopped onions
2 Tbsp. flour
1-1/2 cups milk
2 tsp. GREY POUPON Dijon Mustard
1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
8 round buttery crackers, crushed (about 1/3 cup)

Steps:

Heat oven to 350°F.
Cut Brussels sprouts in half through the stem ends. Add to large saucepan of boiling water; cook 5 min. or until crisp-tender. Rinse with cold water; drain well.
Meanwhile, cook bacon in same saucepan on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. Add onions to reserved drippings; cook and stir 4 min. or until crisp-tender. Stir in flour. Gradually stir in milk until blended; cook and stir 3 min. or until thickened. Add cheese; cook and stir 3 min. or until melted. Remove from heat.
Stir in Brussels sprouts and bacon; spoon into 1-1/2-qt. casserole sprayed with cooking spray. Top with cracker crumbs.
Bake 25 min. or until heated through.

Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 9 g