Brussels Sprout Instead of Green Bean Casserole

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I don't know about you, but one of my favorite dishes at holiday dinners was always the Green Bean Casserole, made with condensed mushroom soup. We never ate dishes like that normally--usually gravitating towards steamed or sauteed vegetables and fresh salads. This casserole only appeared at special holiday dinners, starting with Thanksgiving, and the abnormality of it, combined with its richness made for a thrilling side dish! I let go of making it over the past couple of years, after learning about BPA can linings and the perils of non-organic processed food, but I never could let go of my fond memories.

A couple of weeks ago I entered Chimacum Corner's Produce Porch and was greeted by our excited produce manager Ryn, as she exclaimed, "Look at these beautiful brussel sprouts! Did you know we have Organic Gluten-Free Cream of Mushroom Soup in cartons?!! How about Brussel Sprout Casserole?!" My eyes wandered longingly towards the green beans. I saw their tag saying "grown in Mexico." I remembered our mission, "Keepin' it Local" and thought of all our friends growing those brussel sprouts.

Still, I wasn't sold. I consulted my husband and sister on the matter. We agreed that overcooked brussel sprouts would be disasterous...but, if they were only lightly blanched before baking the casserole, it could be very good. My sister chimed in, "They have so many kinds of fresh mushrooms at The Corner now! It could be a Fresh Mushroom & Brussel Sprout Casserole!" That got me excited.

We tried it, and were pleased to say the least!

Here it is, in case you'd like to try it too!


  • 4 C quartered brussel sprouts

  • 4 C sliced fresh mushrooms (I used half Oyster & half Crimini, but we have many other varieties)

  • 2 12 oz cartons Pacific Foods Organic Condensed Cream of Mushroom Soup

  • 3 C flavorful broth or stock for blanching brussel sprouts (it can be saved and used in another recipe afterwards)

  • 2/3 stick butter

  • 1 sweet onion or yellow onion, diced

  • salt & pepper to taste

  • paprika to taste

  • 1 C grated mild cheddar

  • crushed Salt & Black Pepper Kettle Chips for sprinkling on top


Preheat oven to 350 degrees F. Butter a 1.5 qt casserole dish.

Bring the broth or stock (we now carry Pork Stock by Crust in our freezer section) to a boil. Briefly blanch the quartered brussel sprouts in the broth, for about 1 minute.They should be slightly more tender to bite than if they were raw, but still bright in color. Strain them & set them aside to cool. Save the broth for soup or for making gravy.

Melt the butter in a skillet, adding onion & mushrooms as soon as the surface of the pan is coated in fat. Sautee over medium, without burning, until the onions are golden and translucent. Add the condensed mushroom soup, and stir. Season to taste with salt, pepper, and paprika.

Remove from heat, stir in the brussel sprouts, and pour the mixture into the buttered casserole dish.  Bake for 20 minutes, then top with grated cheddar and crushed potato chips. Bake 10 minutes more, or until the cheese is melted and casserole is gently bubbling.

RecipesKaty McCoy