Cracker-Topped Bacon & Brussels Sprouts Casserole

• 1-1/2 lb. Brussels sprouts
• 3 slices OSCAR MAYER Bacon, chopped Rite Aid 2 For $7.00 thru 02/06
• 1/2 cup finely chopped onions King Sooper's 1 lb For $0.99 thru 02/09
• 2 Tbsp. flour
• 1-1/2 cups milk
• 2 tsp. GREY POUPON Dijon Mustard
• 1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
• 8 RITZ Crackers, crushed (about 1/3 cup)

1. Heat oven to 350F.
2. Cut Brussels sprouts in half through the stem ends.
3. Add to large saucepan of boiling water; cook 5 min.
4. or until crisp-tender.
5. Rinse with cold water; drain well.
6. Meanwhile, cook bacon in same saucepan on medium heat until crisp.
7. Remove bacon from skillet with slotted spoon; drain on paper towels.
8. Discard all but 2 Tbsp.
9. drippings from skillet.
10. Add onions to reserved drippings; cook and stir 4 min.
11. or until crisp-tender.
12. Stir in flour.
13. Gradually stir in milk until blended; cook and stir 3 min.
14. or until thickened.
15. Add cheese; cook and stir 3 min.
16. or until melted.
17. Remove from heat.
18. Stir in Brussels sprouts and bacon; spoon into 1-1/2-qt.
19. casserole sprayed with cooking spray.
20. Top with cracker crumbs.
21. Bake 25 min.
22. or until heated through.

brussels, bacon, onions, flour, milk, poupon, cheddar cheese, crackers

Taken from www.kraftrecipes.com/recipes/cracker-topped-bacon-brussels-sprouts-casserole-158642.aspx (may not work)