Green Bean and Brussels Sprouts Casserole with bacon and creamy mushroom soup then topped with fried onions. This will be your most popular Thanksgiving side dish.
The only time I ever make green bean casserole is in the Fall for Thanksgiving and occasionally for Christmas. It is effortless. You just pour everything out of a can into a bowl, mix, then bake. This year we are doing something different. We have a huge family get together planned and everyone is bringing something. I am bringing my best ever super awesome Sweet Potato Pies and this Green Bean and Brussels Sprouts Casserole. It is perfect for Thanksgiving. Matter of fact it screams Thanksgiving! Plus you are going to need something green on your plate. The herbs in your stuffing does not count. I am imagining my plate right now. Turkey, gravy, mashed potatoes, stuffing, cranberry sauce, green bean and Brussels sprouts casserole, acorn squash puree, and a yeast roll. Did I miss anything?
The crisp fresh vegetables, the creamy mushroom soup, the crunch of the fried onions and the bacon!!! Yes bacon!! Damn this recipe is good! It is all about fresh vegetables. No canned veggies in this casserole. No condensed soups either. This casserole tastes so fresh. The veggies are parboiled and cook to perfection in the oven. And like all Thanksgiving Day leftovers it tastes great the next day. Just add fresh fried onions and crisp them up. Confession: I can eat fried onions as a snack. I think they are so good!
Grab a serving spoon and scoop up a huge serving of this casserole. It will be your favorite side dish this holiday season.
Green Bean and Brussels Sprouts Casserole
This recipe was adapted from Family Circle.