Two-Step Crispy Brussels Sprouts Au Gratin
- 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.
- 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.
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.
Recipe Made With
CAMPBELL'S® Condensed Cream of Bacon Soup
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