5cupsfresh or frozen brussel Sprouts cut in half, if frozen thaw before starting recipe
6slices baconcut into 1 inch pieces, cooked until crisp and drained on a paper towel
1 Tablespoonbacon grease, reserved from frying bacon
1Tablespoonbutter
1cupfinely chopped onion
1Tablespoonflour
1/4Teasppondried Thyme
1/4Teaspoonground pepper
3/4cuphalf and half
2Teaspoonschicken bouillion granules
1/3 cupParmesan Cheese, grated
1/2cupcheddar cheese, grated
Instructions
Preheat oven to 350 degrees. Place brussels sprouts in a saucepan large enough to hold them. Place enough water in the pan to just cover the brussel sprouts. Heat to boiling, boil 6 - 8 minutes or until crisp tender. Drain and return them to the saucepan, set aside.Place the reserved bacon grease and butter in a saute pan. Heat until butter has melted. Add onion and cook two to three minutes stirring constantly until onions are crisp, tender. Add flour, thyme and pepper to the pan. Cook and stir until well blended. Gradually stir in half and half along with the chicken bouillon granules. Heat to boiling, stirring constantly, boil and stir 1 minute. Remove from the heat, stir in the Parmesan Cheese.Pour the sauce over the brussel sprouts in the pan you set aside, mix gently. Spoon the mixture into a 2 quart casserole dish. Bake uncovered 25 - 30 minutes. Remove from the oven and sprinkle with bacon pieces and cheddar cheese. Place the casserole back in the oven and bake 10 more minutes or until hot and bubbly.