Two-Step Crispy Brussels Sprouts Au Gratin

This cheesy, golden side dish is so good, it may even convert the Brussels sprouts haters at your table. A few minutes of cooking time makes all the difference with the tenderness of the sprouts, so you can make them exactly to your liking.

Products you'll need:

CAMPBELL'S® Condensed Cream of Bacon Soup

CAMPBELL'S® Condensed Cream of Bacon Soup

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Ingredients

  • 1 can CAMPBELL'S® Condensed Cream of Bacon Soup
  • 1/4 cup (60 mL) milk
  • 3 tbsp (45 mL) all-purpose flour
  • 1 tbsp (15 mL) lemon juice
  • 2 tsp (10 mL) chopped fresh savory or  thyme
  • 1 tsp (5 mL) garlic powder
  • 1/4 tsp (1 mL) salt and black pepper
  • 1 1/2 lb (681 g) Brussels sprouts, trimmed and quartered (or halved if small)
  • 1/3 cup (80 mL) finely shredded  Parmesan cheese
  • 2 tbsp (30 mL) chopped fresh  chives or green onion tops

Directions

  1. In large bowl, combine soup, milk, flour, lemon juice, savory, garlic powder, salt and pepper until smooth. Add Brussels sprouts; toss to coat. Scrape into 2.5 qt (2.35 L) casserole; sprinkle with cheese.
  2. Bake in 450°F (230°C) for 25 minutes until golden and sprouts are tender-crisp. Sprinkle with chives. Let stand for a few minutes before serving.

Recipe tips

  • If you like your Brussels sprouts completely tender, just increase the baking time by about 5 minutes.

  • Get ahead by pre-trimming and halving the Brussels sprouts and pre-mixing your soup and other sauce ingredients so all you have to do is toss everything together and bake!

  • Buy the finely shredded Parmesan (or shred your own from a chunk of good-quality Parmesan) rather than use grated for the best flavor.

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 100
Fat 4 g
Sodium 340 mg
Carbohydrate 10 g
Dietary Fibre 2 g
Protein 5 g
Calcium 8 %DV
  • One serving of vegetables
  • Source of calcium
  • Source of fibre

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