Brussels Sprouts and Bacon Casserole
Description
Even people who say that they don't like Brussels Sprouts should try this dish. Prepared with 2 different cheeses, half and half and bacon, these little veggies will surprise you with their great taste!
Ingredients
1 1/4 lb. Brussels sprouts (1 - 1 1/2 inch), cut in half
6 slices bacon, cut into 1 inch pieces
1 T. butter or margarine
1 large onion, finely chopped
1 T. all-purpose flour
1/4 t. dried thyme leaves
1/4 t. pepper
3/4 c. half-and-half
2 t. chicken bouillon granules
1/3 c. shredded Parmesan cheese
1/2 c. shredded Cheddar cheese
salt, to taste
Directions
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Preheat oven to 350 degrees.
Place Brussels sprouts in a 3 quart saucepan and add water to just cover. Heat to boiling; boil 6 - 8 minutes or until crisp-tender. Drain; return to saucepan; set aside.
Meanwhile, in 10 inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon; drain on paper towels; set aside. Drain all but 1 T. bacon fat from skillet.
Add butter to bacon fat in skillet. Heat over medium-high heat until butter is melted. Add onion; cook 2 - 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. Salt, to taste. 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 - 30 minutes, sprinkling with crumbled bacon and Cheddar cheese for last 10 minutes of baking, until hot and bubbly.