We combined twoThanksgiving side dishes,green bean casseroleand Brussels sprouts, into one crowd-pleasing recipe.
To make this casserole up to 3 days in advance, prepare through Step 4; cover and refrigerate.
Ingredients
6bacon slices
1poundtrimmed and quartered fresh Brussels sprouts
2(15-oz.)
Credit: Victor Protasio; Prop Styling: Ginny Branch Stelling; Food Styling: Emily Nabors Hall
pkg.frozen French-cut green beans, thawed and well drained
1/2cupsalted butter, divided
1(8-oz.)
candiced water chestnuts, drained
1cupcrispy fried onions or shallots (about 2 oz.)
Directions
Preheat oven to 350F.
Squeeze green beans lightly in hands to remove excess water.
Cook bacon slices in Dutch oven over medium until crisp, about 6 to 8 minutes.
Drain bacon on paper towels, reserving drippings in Dutch oven.
Crumble bacon and set aside.
Remove vegetables from Dutch oven.
Add 2 tablespoons of the butter to the drippings in the Dutch oven over medium-high.
Melt butter over medium-high; whisk in flour, and cook, whisking constantly, 1 minute.
Gradually add milk, whisking constantly until smooth.
Cook, whisking constantly, until thickened and bubbly, about 4 minutes.
Remove from heat, and whisk in Parmesan cheese, salt, and pepper until melted and smooth.
Bake in preheated oven until bubbly around edges, about 15 minutes.
Remove from oven, and sprinkle crumbled bacon with fried onions or shallots over casserole.
Return to oven, and bake until bubbly and topping is golden brown and crisped, about 15 minutes.
