Baked Creamy Brussels Sprouts • Hip Foodie Mom

Baked Creamy Brussels Sprouts!! Creamy, cheesy and full of flavor! One of my favorite side dishes, made better with the addition of my Campbell’s® Condensed Cream of Mushroom Soup!

Disclosure: This is a sponsored post in partnership with Campbells.

Can you believe we only have one more month left in this year?! We are counting down the days to Christmas and, in addition to some light shopping, party planning, gift exchanges and cookie baking, I’m planning our Christmas Dinner menu. 

I personally love side dishes. I could eat an entire plate filled with just sides and be happy. One of my favorite side dishes is a green bean casserole. We love using Campbell’s® Condensed Cream of Mushroom Soup! Since I love it so much in the green bean casserole, I decided to try it with Brussels Sprouts and created this Baked Creamy Brussels Sprouts side dish. 

Cream of Mushroom Soup

“Campbell’s Condensed Cream of Mushroom Soup is just the beginning of any great recipe. Join Campbell’s in cooking in the kitchen with this rich and creamy Cream of Mushroom Soup. Customize and create with this Cream of Mushroom Soup, which starts with mushrooms, garlic, and farm fresh cream for a smooth flavor. Try it as substitute for a roux or béchamel, and just add a protein or veggies. Or, make it the start of your next weeknight meal, like the crowd-pleasing Swedish meatballs and easy one-pot beef stroganoff. With high-quality ingredients, this canned soup always delivers feel-good nourishment. Campbell’s Cream of Mushroom Soup is made with no preservatives, so it’s food you can feel good about.” Click here to see more recipes. 

Baked Creamy Brussels Sprouts

This recipe uses 2 lbs. of Brussels Sprouts and fits into an 8×8 baking dish. If increasing to 3 or 4 lbs., you will need to add another can of Campbell’s® Condensed Cream of Mushroom Soup, double everything and use a 9 x 13 baking dish.

Prep Time15 mins

Cook Time50 mins

Total Time1 hr 5 mins

Course: Side Dish

Cuisine: American

Keyword: baked brussels sprouts, brussels sprouts, creamed brussels sprouts

Servings: 8


  • 5 to 6 strips thick cut bacon cut into small pieces
  • 2 tablespoons unsalted butter
  • 1 small onion diced
  • 3 cloves garlic minced
  • 2 lbs. Brussels Sprouts trimmed and sliced in half
  • salt and pepper
  • 1 (10.5oz) can Campbell’s® Condensed Cream of Mushroom Soup
  • 1/2 cup heavy cream + more if desired
  • 1 tablespoon Worcestershire sauce
  • 1 to 2 cups blend of mozzarella, gruyere or fontina cheese shredded + more if desired
  • 2 tablespoons fresh parsley chopped


  • Preheat oven to 375 degrees.

  • Using a large skillet over medium high heat, fry the bacon until crispy. Remove bacon onto a paper towel lined plate and set aside. If there is too much bacon fat, feel free to blot some of it with a paper towel and discard. You want about 1 to 2 tablespoons of bacon fat.

  • Using the same skillet, add the butter and the onions and cook until the onions are softened and tender, for about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add in the Brussels Sprouts halves and season with salt and pepper. Cook until browned and tender, about 8 to 10 minutes. Remove from heat and pour contents into a large mixing bowl.

  • Add your Campbell’s® Condensed Cream of Mushroom Soup and the heavy cream into the bowl and the Worcestershire sauce and mix until well combined and the Brussels sprouts are all nicely coated. Transfer to a baking dish and spread evenly. Top with the cheese and the crispy bacon. Bake in the oven until cheese is golden and bubbly, for about 30 to 35 minutes. Remove from the oven, garnish with some parsley if desired and enjoy!

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