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.

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Prep Time 15 min
Total Time 1 hr 5 min
Servings 10

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

*Remove any discolored outer leaves, and trim discolored portions of stem ends of Brussels sprouts.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 140
Calories from Fat: 80),

% Daily Value

Total Fat: 9g; 9%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 0g 0% ),
Cholesterol: 20mg; 20%;
Sodium: 350mg; 350%;
Total Carbohydrate: 8g; 8%
(Dietary Fiber 1g 1% Sugars 2g 2% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 30%;
Calcium: 6%;
Iron: 4%;

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;