Bacon-Brussels Sprout-Green Bean Casserole Recipe
"We combined two Thanksgiving side dishes, green bean casserole and Brussels sprouts, into one crowd-pleasing recipe. Topped with fried onions and crispy bacon, everyone will love this dish on Thanksgiving, or even on a weeknight. To make this casserole up to 3 days in advance, prepare through Step 4; cover and refrigerate. Add the toppings and bake it the day-of; add 10 minutes to the initial bake time if starting with a refrigerated casserole...."
INGREDIENTS
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6 bacon slices
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1 pound trimmed and quartered fresh Brussels sprouts
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2 (15-oz.) pkg. frozen French-cut green beans, thawed and well drained
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1/2 cup salted butter, divided
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1 (8-oz.) pkg. sliced fresh cremini mushrooms, roughly chopped
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1/4 cup chopped fresh shallot (from 1 large shallot)
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6 tablespoons all-purpose flour
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4 cups whole milk
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4 ounces Parmesan cheese, shredded (about 1 1/2 cups)
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2 teaspoons kosher salt
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1/2 teaspoon black pepper
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1 (8-oz.) can diced water chestnuts, drained
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1 cup crispy fried onions or shallots (about 2 oz.)
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