Brussels Sprouts and Mushroom Casserole
This brussels sprouts and mushroom casserole topped with french fried onions is a twist on the Thanksgiving staple and one you have to try!
This recipe was created in partnership with Go Bold With Butter.
There’s less than a week until Thanksgiving and I am so not ready. I’m in charge of the menu for my family’s Thanksgiving dinner this year and it’s hard to include everything everyone wants on their plate without going way, way over board. The turkey, stuffing, mashed potatoes and gravy, and rolls are all a given (at least for us), but how do I choose the rest of our side dishes?
There’s about a million options and I want them all.
The classic green bean casserole usually winds up in our spread, though if I’m being honest I’m ready for a change. This version made almost completely from scratch with brussels sprouts is exactly what the doctor ordered.
No canned green beans or cream of mushroom soup to be found here. This is the real deal— with fresh vegetables and a simple homemade cream sauce. The only thing that comes from a can is the french fried onions and that’s only because we’re all busy enough on Thanksgiving day and I thought I’d give us at least a little break.
I love this casserole with brussels sprouts instead of green beans. It’s so fresh and different, and not at all a pile of mush. Even your harshest brussels sprouts critics will come back for more.
Find the recipe for this brussels sprouts and mushroom casserole on the Go Bold With Butter website here. On their site you can also find tutorials for all of your Thanksgiving prep, plus roundups of the best pie recipes, side dish recipes, and more!
Disclosure: This recipe was made with Real® Butter in partnership with the American Butter Institute. Thank you for supporting partnerships with brands and campaigns I believe in, which make it easier for me to bring you new and creative content. All opinions are always my own. To see all of the recipes I have created for Go Bold with Butter, click here.