Brussels sprouts get the royal treatment in this delicious holiday side dish you’ll want to make year-round. Pacific Foods® Organic Cream of Mushroom Condensed Soup instantly adds creamy texture, while smoky bacon brings out the Brussels sprouts’ subtle sweetness and a cheese-and-panko crust browns up beautifully and adds some crunch.
Ingredients
- 5 slices bacon, cut into 1/2-inch pieces
- 2 pounds Brussels sprouts, trimmed and halved lengthwise (quartered if large) (about 7 cups)
- 1 medium shallot, finely chopped (about 1/4 cup)
- 2 cloves garlic, thinly sliced
- 1 1/2 teaspoons fresh thyme leaves
- 1 can (10.5 ounce) Pacific Foods® Organic Cream of Mushroom Condensed Soup
- 3/4 cup milk
- 1 cup shredded Gruyère cheese, divided
- 1/2 cup gluten-free or regular panko
- 1 tablespoon olive oil
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Instructions
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Step 1
Preheat oven to 425°F. Cook the bacon in a 12-inch cast iron or ovenproof skillet over medium heat until crisp. Transfer to a paper towel-lined plate, reserving drippings in skillet.
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Step 2
Add Brussels sprouts to hot skillet and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the shallot, garlic, and thyme and cook, stirring, until softened and fragrant, about 1 minute. Remove from heat. Add the soup, milk, 3/4 cup of the Gruyère, and all but 1 tablespoon of the reserved bacon. Stir to combine, scraping up any browned bits from the bottom of skillet. Season the mixture to taste with salt and pepper.
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Step 3
Stir together panko, oil, and remaining 1/4 cup Gruyère until panko is evenly coated with oil. Sprinkle evenly over the Brussels sprouts mixture then top with the remaining 1 tablespoon of bacon.
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Step 4
Bake 20 minutes or until the sauce is bubbly, Brussels sprouts are tender, and topping is browned. Let stand 5 minutes before serving.
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Tips
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If you’re planning ahead, the Brussels sprouts can be halved and refrigerated in an airtight container for up to 5 days, or up to 3 days after they’ve been browned.
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