Ingredients
nonstick cooking sprayfor greasing
8ozround butter crackers
1canCampbell’s® Cream of Mushroom Soup, divided(10.5 oz), divided
2tbspolive oil
1shallotlarge, minced
1clovegarlicminced
3cupssmall brussels sproutstrimmed and quartered
¼tsppaprika
½tspkosher salt
½tspfreshly ground black pepper
6slicesbaconthick-cut, cooked and chopped
½cupwhite cheddar cheeseshredded
½tspfresh thyme leafchopped
Preparation
Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin generously with nonstick spray.
Add the crackers to a food processor and pulse until broken down into fine crumbs. Add ½ cup Campbell’s Cream of Mushroom Soup and pulse until combined. The texture should be similar to wet sand. Add 1 more teaspoon of soup if the mixture is too dry and isn’t sticking together.
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.
Bake the cracker cups for 10 minutes, until starting to puff up. Remove from the oven and set aside.
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.
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.
Divide the Brussels sprout mixture between the cracker cups, about 2 heaping tablespoons per cup.
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.
Serve warm and enjoy!
