Brussel sprouts and bacon are such a classic pairing.
This easy gratin is made with Campbell’s Cream of Bacon condensed soup making this dish a quick and easy mealtime favourite.
Simply wash sprouts and cut them in half. Sauté in an oven proof or cast iron skillet with diced bacon until the bacon is crispy and rendered and the sprouts begin to caramelize.
Combine 1 can of Campbell’s Condensed Cream of Bacon soup and a touch of milk to thin it out a bit.
Pour the soup over the sprouts and stir gently.
Top with grated Parmesan or breadcrumbs if desired for a nice gratin finish.
Pop the skillet into the oven and bake at 400F until the sprouts are tender and the sauce is bubbling.
To serve, garnish with bacon bits and crispy onions for texture.