Brussels sprouts get the royal treatment in this decadent 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. Heat bacon over medium in a large cast-iron or high-sided skillet. Cook, stirring frequently, until crisp, about 8 minutes. Transfer with a slotted spoon 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 shallot, garlic, and thyme and cook, stirring, until softened and fragrant, about 1 minute. Remove from heat. Add Pacific Foods® Organic Cream of Mushroom Condensed Soup, heavy cream, pepper, salt to taste, 3/4 cup of the Gruyère, 1/4 cup of the Parmesan, and reserved bacon; scrape up any browned bits from the bottom of skillet.
Stir together panko, oil, and remaining 1/4 cup each Gruyère and Parmesan until panko is evenly coated with oil. Sprinkle evenly over the Brussels sprouts mixture.
Bake in the preheated oven until the sauce is bubbly, Brussels sprouts are tender, and topping is browned, about 20 minutes. Let sit for 5 minutes before serving.
For a lighter — but still creamy! — take on the dish, try swapping the heavy cream for an equal amount of whole milk or half-and-half.
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 decadent 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.