CREAMY BRUSSELS WITH BACON
Nutrition Facts
Serving Size
SERVING (1/2 CUP)
Amount Per Serving
Calories 195
% Daily Value
Total Fat 13g
20%
Saturated Fat 2.6g
13%
Cholesterol 10mg
3%
Sodium 140mg
6%
Total Carbohydrate 10.4g
3%
Dietary Fiber 2.4g
10%
Protein 6.7g
13%
Vitamin A 4%
Vitamin C 61%
Calcium 3%
Iron 7%

creamy brussels with bacon

A perfect balance of creamy and savory, this dish is an indulgent side made with Brussels sprouts, crispy bacon, onions, herbs and our Campbell's® No Salt Added Condensed Cream of Mushroom soup.

  • Total time: 35 minutes
  • Servings: 32
Ingredient Weight Measure
Brussels sprouts 63.000 oz. 18 cup
olive oil 1 cup
onion , sliced 9.000 oz. 2 cup
black pepper 1 tsp.
fresh rosemary leaves 1 tsp.
fresh parsley , chopped 2 tbsp.
cooked reduced sodium bacon , diced 10.000 oz. 2.5 cup
Campbell’s® Condensed No Salt Added Cream of Mushroom Soup 1 can
Swanson® Unsalted Chicken Stock 3 cup
white wine vinegar 0.5 cup
1. Blanch Brussel Sprouts in a large pot of boiling water for 3 minutes.

2. Mix Brussels Sprouts in large bowl with 1/2 cup of oil. Roast in 350°F oven for 10 minutes. Reserve.
 
3. Heat oil in a large sauce pot. Add onions. Cook for 3 minutes.

4. Add black pepper, herbs and cooked bacon. Cook for 2 minutes.

5. Add Campbell’s® Condensed No Salt Added Cream of Mushroom Soup, Swanson® Unsalted Chicken Stock and white wine vinegar. Simmer on low for 12 minutes.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.


6. To Serve: Using a #8 scoop, portion 1/2 cup of brussels sprouts in small serving bowl. Serve immediately.

A perfect balance of creamy and savory, this dish is an indulgent side made with Brussels sprouts, crispy bacon, onions, herbs and our Campbell's® No Salt Added Condensed Cream of Mushroom soup.

  • Total time: 35 minutes
  • Servings: 32
Ingredient Weight Measure
Brussels sprouts 63.000 oz. 18 cup
olive oil 1 cup
onion , sliced 9.000 oz. 2 cup
black pepper 1 tsp.
fresh rosemary leaves 1 tsp.
fresh parsley , chopped 2 tbsp.
cooked reduced sodium bacon , diced 10.000 oz. 2.5 cup
Campbell’s® Condensed No Salt Added Cream of Mushroom Soup 1 can
Swanson® Unsalted Chicken Stock 3 cup
white wine vinegar 0.5 cup
1. Blanch Brussel Sprouts in a large pot of boiling water for 3 minutes.

2. Mix Brussels Sprouts in large bowl with 1/2 cup of oil. Roast in 350°F oven for 10 minutes. Reserve.
 
3. Heat oil in a large sauce pot. Add onions. Cook for 3 minutes.

4. Add black pepper, herbs and cooked bacon. Cook for 2 minutes.

5. Add Campbell’s® Condensed No Salt Added Cream of Mushroom Soup, Swanson® Unsalted Chicken Stock and white wine vinegar. Simmer on low for 12 minutes.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.


6. To Serve: Using a #8 scoop, portion 1/2 cup of brussels sprouts in small serving bowl. Serve immediately.

Made with:

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