Brussels sprouts get the royal treatment in this delicious holiday side dish you’ll want to make year-round. Pacific Foods® Organic Cream of Mushroom Condensed Soup instantly adds creamy texture, while smoky bacon brings out the Brussels sprouts’ subtle sweetness and a cheese-and-panko crust browns up beautifully and adds some crunch.
Preheat oven to 425°F. Cook the bacon in a 12-inch cast iron or ovenproof skillet over medium heat until crisp. Transfer to a paper towel-lined plate, reserving drippings in skillet.
Add Brussels sprouts to hot skillet and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the shallot, garlic, and thyme and cook, stirring, until softened and fragrant, about 1 minute. Remove from heat. Add the soup, milk, 3/4 cup of the Gruyère, and all but 1 tablespoon of the reserved bacon. Stir to combine, scraping up any browned bits from the bottom of skillet. Season the mixture to taste with salt and pepper.
Stir together panko, oil, and remaining 1/4 cup Gruyère until panko is evenly coated with oil. Sprinkle evenly over the Brussels sprouts mixture then top with the remaining 1 tablespoon of bacon.
Bake 20 minutes or until the sauce is bubbly, Brussels sprouts are tender, and topping is browned. Let stand 5 minutes before serving.
If you’re planning ahead, the Brussels sprouts can be halved and refrigerated in an airtight container for up to 5 days, or up to 3 days after they’ve been browned.
While this delicious side is an obvious pairing for Thanksgiving turkey, it’s equally delicious with roasted chicken any time of year.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.