3 cups small brussels sprouts (300 g), trimmed and quartered
¼ teaspoon paprika
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
6 slices bacon, thick-cut, cooked and chopped
½ cup white cheddar cheese (50 g), shredded
½ teaspoon fresh thyme leaf, chopped
Nutrition Info
Calories 185
Fat 10g
Carbs 17g
Fiber 1g
Sugar 2g
Protein 5g
How to Make It
1. Step
Preheat the oven to 350°F (180°C). Grease a 12-cup muffin tin generously with nonstick spray.
2. Step
Add the crackers to a food processor and pulse until broken down into fine crumbs. Add ½ cup (120 G) Campbell’s® Cream of Mushroom Soup and pulse until combined. The texture should be similar to wet sand. Add 1 more teaspoon soup if the mixture is too dry and isn’t sticking together.
3. Step
Spoon the cracker mixture evenly into the prepared muffin cups, about 2 tablespoons each. Using your fingers, press the mixture evenly against the bottom and a bit more than halfway up the sides, being careful not to leave any holes or make the crust cups too thin.
4. Step
Bake the cracker cups for 10 minutes, until starting to puff up. Remove from the oven and set aside.
5. Step
Heat the olive oil in a large pan over medium heat. Add the shallot and garlic, and sauté for 3 minutes, or until they are fragrant and softened. Stir in the Brussels sprouts, cover the pan, and cook for 4 minutes. Uncover and cook for 4 minutes more, stirring occasionally, until the Brussels sprouts are crisply tender and starting to brown. Remove the pan from the heat and transfer the sprouts to a large bowl.
6. Step
To the bowl, add the remaining Campbell’s® Cream of Mushroom Soup, the paprika, salt, pepper, bacon, shredded cheese, and thyme. Mix until well combined.
7. Step
Divide the Brussels sprout mixture between the cracker cups, about 2 heaping tablespoons per cup.
8. Step
Return the muffin tin to the oven and bake for 20 minutes, or until the cheese is melted and the filling is starting brown. Let the cups rest in the pan for 10 minutes, then carefully remove.
