Instructions: Wash and trim the brussels sprouts and drop them into a large pot of boiling salted water. Boil, uncovered, for 10 minutes, then drain and rinse with cold water. Fry the bacon bits in a 3-quart saucepan until they render fat. Add the chopped onion and saute it until it turns translucent. Pour in 1/4 cup of warm water, scrape up any bits stuck to the bottom. Season with pepper and 1/4 tsp. of salt, and simmer for 1 minute. Remove pan from heat. When the sauce is cool enough to put a finger in, add the sour cream and blend thoroughly. Add the brussels sprouts and turn carefully to coat every piece. Turn into a greased 3-quart ovenproof casserole, sprinkle with bread crumbs, and dot with butter. Bake in a pre-heated 325 oven for 20 minutes or until golden brown on top.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.