Cheesy Bacon Brussels Sprouts

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 1/4 lbs brussels sprouts, cut in half (about 5 cups)
• 6 slices bacon, cut into 1-inch pieces
• 1 tablespoon butter or 1 tablespoon margarine
• 1 large onion, finely chopped (1 cup)
• 1 tablespoon all-purpose flour
• 1/4 teaspoon dried thyme leaves
• 1/4 teaspoon pepper
• 3/4 cup half-and-half
• 2 teaspoons chicken bouillon granules
• 1/3 cup shredded parmesan cheese
• 1/2 cup shredded cheddar cheese

Recipe

• 1 heat oven to 350 degrees. remove any discolored outer leaves and trim stem portion of brussels sprouts. in a 3-quart saucepan, place brussels sprouts; add enough water just to cover. heat to boiling; boil 6-8 minutes or until crisp-tender. drain and return to saucepan; set aside.
• 2 meanwhile, in a 10-inch skillet, cook bacon over medium heat, stirring occassionally, until crisp. remove bacon and drain on paper towels; set aside. drain all but 1 tablespoon bacon fat from skillet.
• 3 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. heat to boiling, stirring constantly; boil and stir 1 minute. remove from heat and stir in parmesan cheese.
• 4 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. serve right away.