Creamy Brussel Sprouts with Bacon
This easy baked creamed Brussels sprouts with bacon recipe is packed with tender sprouts, crispy bacon, garlic, melted mozzarella, and parmesan cheese all made in one pan for a delicious holiday side dish.
Ingredients
- 5 slices applewood-smoked bacon chopped
- 1 lb brussels sprouts trimmed and cut into quarters
- 1 medium white or yellow onion diced
- 4 garlic cloves minced
- 2 tablespoons butter
- 1 cup heavy cream
- 1 recipe condensed cream of mushroom soup or one can of store-bought, see notes
- ½ cup mozzarella cheese shredded
- ½ cup parmesan cheese shredded
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Heat your oven to 350°F. In a large 12-inch, oven-safe skillet* (see notes) over medium heat, cook the bacon until crispy, about 4-5 minutes on each side. Transfer the bacon to a paper towel lined plate to drain and cool. Roughly chop and set to the side. Drain most of the bacon fat, leaving about 1-2 tablespoons in the pan.
- To the same pan, melt the butter, add the onions and cook for 5 minutes or until they start to soften. Then, add the Brussel sprouts and and season with salt and pepper. Cook while stirring occasionally, for about 7-8 minutes. The edges should begin to slightly char.
- Add the garlic, stir, and cook for about 1 minute. Stir in the soup and heavy cream and mix until fully combined, heat to a simmer and cook for 2-3 minutes or until the sauce starts to thicken. Sprinkle in the mozzarella, mix until fully melted, add the bacon, and mix again. (See notes if you don't have an oven-safe skillet.)
- Transfer the skillet to the oven and bake uncovered for 15-20 minutes. Sprinkle the parmesan cheese over the top and bake for another 5-7 minutes or until the cheese has melted.
Notes
*One can of store-bought condensed cream of mushroom soup or cream of chicken soup can be used in place of the homemade recipe.
*This dish is intended to be a one-pan recipe. If you don't have an oven-safe skillet, you can follow the steps until step number 3, then transfer the Brussels sprout mixture to a baking dish and continue to step number 4.
*Feel free to double this recipe for a larger batch - this includes making two servings of condensed cream of mushroom soup. You will need to use a shallow cooking pot, like a dutch oven, to be able to cook double the ingredients. Then transfer to a 9x13-inch baking dish to bake.
Nutrition
Calories: 349kcalCarbohydrates: 11gProtein: 11gFat: 30g