Super easy, extra CHEESY Baked Brussel Sprouts Casserole is a family favorite that's fantastic for the holidays.
Course: Side Dish
Keyword: baked brussel sprouts, casserole
2poundsfresh Brussel Sprouts
1 10.5ounceCampbell’s Cream of Mushroom Soup
1/4cupdry white wineoptional
1cupshredded cheddar cheese
1cupshredded Colby Jack cheese
Trim off the stem end of the Brussel Sprout and cut in half. Rinse and set aside.
Preheat oven to 375 degrees.
Cut the bacon into bite sized pieces and cook in a large skillet over medium heat until crispy.
Using a slotted spoon, remove the bacon from the pan and pour off all but two tablespoons fat.
Return the pan to the stovetop and add the onions. Cook the onions until softened slightly (don’t overcook because they’ll finish cooking in the oven), approximately 2-3 minutes.
Stir in the garlic and cook for 1 more minute.
Add the brussel sprouts to the pan and cook for 3-4 minutes. Give the sprouts a stir and cook for an additional 4-5 minutes. (You want to get some of them to have a golden brown sear for extra flavor.)
Add the wine to the pan, if using, and scrap up the brown bits with a wooden spoon to deglaze.
Remove the skillet from the heat and set aside.
In a medium bowl, whisk together the Campbell’s Cream of Mushroom soup, sour cream, milk, garlic powder, nutmeg, cayenne, salt and pepper.
Pour the cream sauce mixture into the skillet and stir to coat the Brussel sprouts.
Stir in half the cheese and toss to combine.
Transfer the Brussel sprout mixture to a 2 quart baking dish coated with cooking spray.
Sprinkle the Brussel sprouts with the remaining cheese and the reserved bacon.
Bake the Brussel sprout casserole for 20 minutes or until the cheese is bubbling and melted.