Brussels Sprout Casserole

An updated version of the classic green bean casserole with seasonal Brussels sprouts, a splash of sherry and a crunchy parmesan topping.

  • 2 lb. Brussels sprouts, trimmed and cut in half
  • 1 Tbsp. butter
  • 1 medium shallot, thinly sliced
  • ¼ cup dry sherry
  • 1 can (10.5-oz.) Campbell's® Condensed Cream of Mushroom Soup
  • ½ cup milk
  • ¼ tsp. ground black pepper
  • 2 Tbsp. butter, melted
  • ½ cup panko breadcrumbs
  • ½ cup shredded parmesan cheese
  1. Heat oven to 400° F. Bring a large pot of salted water to a boil. Fill a large bowl half way with ice and water. Butter a 1 ½-quart casserole dish; set aside.
  2. Blanche Brussels sprouts in boiling water for 3-4 minutes. Immediately transfer to ice bath. Once cool drain and pat dry.
  3. In a large skillet melt butter over medium heat; add shallots and cook 1-2 minutes until fragrant. Add sherry and cook until reduced by half. Stir in soup, milk and pepper bring to a low boil.
  4. Add Brussels sprouts to sauce. Transfer to prepared pan.
  5. Mix together melted butter, breadcrumbs and parmesan cheese; sprinkle over Brussels sprout. Bake 20-25 minutes until bubbly and topping is lightly browned. Refrigerate leftovers.

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