Cheesy Brussels Sprouts with Bacon

Cheesy Brussels Sprouts with Bacon

Don't let anyone give you any attitude--this vegetable with the funny little name delivers big on flavor! Brussels sprouts look and taste like miniature green cabbage, and they're cute and fun to boot.

Prep Time

15

Minutes

Total Time

1:05

Hr:Mins

Makes

10

servings

1 1/2
lb fresh Brussels sprouts, 1 to 1 1/2 inch, cut in half (6 cups)*
2
tablespoons butter or margarine
1
medium onion, chopped (1/2 cup)
2
tablespoons Gold Medal® all-purpose flour
1
can (18 oz) Progresso™ Recipe Starters™ creamy three cheese cooking sauce
1/2
cup shredded Cheddar cheese (2 oz)
6
slices bacon, crisply cooked, crumbled
  1. Heat oven to 350°F. In 3-quart saucepan, place Brussels sprouts and enough water just to cover sprouts. Heat to boiling; boil 6 to 8 minutes or until crisp-tender. Drain; place in ungreased 2-quart casserole.
  2. In same saucepan, melt butter over medium-high heat. Add onion; cook 2 to 3 minutes, stirring frequently, until crisp-tender. Add flour; cook until well blended (mixture will be thick). Gradually add cooking sauce until mixture is well blended. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in cheese until melted. Pour over Brussels sprouts in casserole; mix gently.
  3. Bake uncovered 25 to 30 minutes or until hot and bubbly. Sprinkle with bacon.
Makes 10 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
*Remove any discolored outer leaves, and trim discolored portions of stem ends of Brussels sprouts.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 140
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 350mg;
  • Total Carbohydrate 8g
    • (Dietary Fiber 1g,
    • Sugars 2g),
  • Protein 6g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.