BETTY CROCKER PORK LOIN RECIPES

Name: Cheesy Bacon Brussels Sprouts
Prep time: 25 min
Total time: 1 h
Yield: 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

CHEESY BACON BRUSSELS SPROUTS RECIPE - BETTYCROCKER.COM

Cheesy Bacon Brussels Sprouts Recipe - BettyCrocker.com image

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

Provided by Betty Crocker Kitchens

Total Time 1 hours 0 minutes

Prep Time 25 minutes

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 , CarbohydrateContent 8 g, CholesterolContent 20 mg, FatContent 1 , FiberContent 3 g, ProteinContent 6 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 330 mg, SugarContent 3 g, TransFatContent 0 g

CHEESY BACON BRUSSELS SPROUTS RECIPE - BETTYCROCKER.COM

Cheesy Bacon Brussels Sprouts Recipe - BettyCrocker.com image

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

Provided by Betty Crocker Kitchens

Total Time 1 hours 0 minutes

Prep Time 25 minutes

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.

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