Green Bean and Brussels Sprouts Casserole

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.

Green Bean and Brussels Sprouts Casserole

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!

Green Bean and Brussels Sprouts Casserole

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

Green Bean and Brussels Sprouts Casserole

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes


Green Bean and Brussels Sprouts Casserole

Green Bean and Brussels Sprouts Casserole


  • 12 ounces fresh Brussels sprouts, sliced in half.
  • 12 ounces fresh green beans, trimmed and cut in half.
  • 4 slices bacon, diced
  • 3 Tablespoons all purpose flour
  • 18 ounces Progresso Creamy Mushroom soup (not condensed)
  • Salt & Pepper, to taste.
  • 1 cup fried onions.


  1. Preheat oven to 350F
  2. Bring a large pot of lightly salted water to a boil and add Brussels sprouts.
  3. After 4 minutes add green beans and cook for 5 more minutes.
  4. Drain vegetables and set aside.
  5. In a large skillet cook the bacon until lightly crispy. 7-8 minutes
  6. Stir in flour and cook for another 1 minute.
  7. Reduce heat to low and add soup constantly stirring for 2 minutes. The soup will thicken.
  8. Stir in vegetables, salt, and pepper.
  9. Pour mixture into a 2 1/2 quart casserole dish and top with fried onions.
  10. Bake at 350F. for 20 minutes.


For this recipe I use Progresso Creamy Mushroom Soup, 18 oz. can.

This recipe was adapted from Family Circle.


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