Comida Kraft
Recipe Box

Bacon, Brussels Sprouts & Squash Gratin

Prep Time
40
min.
Total Time
1
hr.
Servings

8 servings, 3/4 cup each

Chunks of creamy butternut squash and halved Brussels sprouts are the heart and soul of this gratin. But it’s the bacon that brings the smoky flavor.

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What You Need

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Make It

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  • Heat oven to 425ºF.
  • Toss Brussels sprouts and squash with oil; spread onto foil-covered rimmed baking sheet. Bake 30 to 35 min. or until crisp-tender, turning after 20 min.
  • Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Use slotted spoon to remove bacon from skillet; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. Return bacon and reserved drippings to skillet. Add onions; cook and stir 10 min. or until crisp-tender. Add cream cheese spread and broth; whisk until cream cheese is completely melted and mixture comes to boil. Simmer on medium-low heat 1 min. or until slightly thickened, stirring occasionally.
  • Transfer vegetables to 2-qt. casserole sprayed with cooking spray. Pour cheese sauce over vegetables; mix lightly. Sprinkle with shredded cheese; cover.
  • Bake 20 min. or until heated through, uncovering for the last 5 min.
* Made with quality cheeses crafted in the USA.

Size Wise

Enjoy your favorite foods on occasion but remember to keep tabs on portions.

Make Ahead

Vegetables can be roasted ahead of time. Cool, then refrigerate up to 2 days. When ready to serve, spoon vegetables into 2-qt. casserole as directed; continue as directed, increasing the covered baking time to 25 to 30 min. or until vegetables are heated through.

Note

To prevent the melted cheese from sticking to the foil, spray foil with cooking spray before using to cover casserole.

Servings

  • 8 servings, 3/4 cup each

Nutritional Information

Serving Size 8 servings, 3/4 cup each
AMOUNT PER SERVING
Calories 220
Total fat 16g
Saturated fat 6g
Cholesterol 30mg
Sodium 350mg
Carbohydrate 15g
Dietary fiber 4g
Sugars 5g
Protein 9g
% Daily Value
Vitamin A 160 %DV
Vitamin C 50 %DV
Calcium 20 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from It was very very tasty and I will make it again, but I will either double the vegetables or half the... It was very very tasty and I will make it again, but I will either double the vegetables or half the sauce. I thought there was too much sauce that masked the wonderful taste of the roasted vegetables.
Date published: 2015-11-28
Rated 4 out of 5 by from It was very very tasty and I will make it again, but I will either double the vegetables or half the... It was very very tasty and I will make it again, but I will either double the vegetables or half the sauce. I thought there was too much sauce that masked the wonderful taste of the roasted vegetables.
Date published: 2015-11-28
Rated 4 out of 5 by from This recipe was excellent! This recipe was excellent! The only change I made was I used a whole pound of bacon because who wouldn't use a whole pound of bacon :)
Date published: 2014-12-29
Rated 1 out of 5 by from
Date published: 2016-02-14
Rated 4 out of 5 by from
Date published: 2015-12-24
Rated 5 out of 5 by from
Date published: 2015-12-03
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