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Cheesy Bacon Brussels Sprouts

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

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 (1) 1 Reviews
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  • Prep Time 25 min
  • Total Time 60 min
  • Servings 10

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

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LOCATION

Directions

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
330mg
330%;
Total Carbohydrate
8g
8%
(Dietary Fiber
3g
3%
  Sugars
3g
3%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
20%;
Calcium
8%;
Iron
2%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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