Baked Brussel Sprouts with Bacon

Brussel sprouts are part of the cabbage family. You can cook them the same way you cook cabbage, or you can even eat them raw. My kids always referred to them as baby cabbages and enjoyed eating them. They are loaded with vitamins and nutrients, and since it was a veggie my kids would actually it, I fixed them many ways!

This dish only requires some bacon, some brussel sprouts, some seasoning and a can of cream of mushroom soup, some milk and some parmesan cheese. I mostly use frozen brussel sprouts because they are easier to find than fresh ones, and they usually cost less.

If you have fresh brussel sprouts coming out of your garden you can use them, but you have to do a little precooking. Just add a little water to the fresh brussel sprouts and steam them in a microwave until slightly soft.

Stir Fry the Bacon and Brussel Sprouts First

Cut strips of bacon into halves or thirds. Use a little bacon or a lot of bacon depending on your taste or how much you have on hand. Start frying the bacon over medium heat so that some of the grease is coming out of it.

Place a bag of frozen brussel sprouts, or the pre steamed fresh ones, into the skillet with the bacon. Leave the bacon grease in the skillet as it will help flavor the sprouts. Only fry these until the brussel sprouts have started to thaw.

Add in 1 can of cream of mushroom soup, ½ of the same can of milk and about 3 or 4 tablespoons of parmesan cheese. Stir to mix and distribute evenly throughout the bacon and the brussel sprouts. Spoon this into a baking dish and bake it at 375 for about 30 minutes or until the brussel sprouts are as tender as you like.

Some people like their brussel sprouts to be firm. I prefer them to be extremely soft, almost to a mushy stage! When your bacon and sprouts dish is done, sprinkle it with more parmesan cheese and serve it with hot buttered bread. Yum!