Cut Brussels sprouts in half through the stem ends. Add to large saucepan of boiling water; cook 5 min. or until crisp-tender. Rinse with cold water; drain well.
Meanwhile, cook bacon in same saucepan on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. Add onions to reserved drippings; cook and stir 4 min. or until crisp-tender. Stir in flour. Gradually stir in milk until blended; cook and stir 3 min. or until thickened. Add cheese; cook and stir 3 min. or until melted. Remove from heat.
Stir in Brussels sprouts and bacon; spoon into 1-1/2-qt. casserole sprayed with cooking spray. Top with cracker crumbs.
Bake 25 min. or until heated through.
Enjoy your favorite foods while keeping portion size in mind.
Assemble recipe as directed. Refrigerate up to 12 hours. When ready to serve, bake in 350°F oven 45 min. or until heated through.
Substitute broccoli florets for the halved Brussels sprouts.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1/2 cup each
* 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.