Brussels Sprouts Casserole

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

Serves: 4Prep: 30 minutesCook: 20 minutesTotal: 50 minutesDifficulty: Easy

Serves: 4


  • 2 pounds Brussels sprouts, trimmed and cut in half
  • 1 tablespoon butter
  • 1 medium shallot, thinly sliced
  • 1⁄4 cup dry sherry
  • 1 can (10.5-oz.) Campbell's® Condensed Cream of Mushroom Soup
  • 1⁄2 cup milk
  • 1⁄4 teaspoon ground black pepper
  • 2 tablespoons butter, melted
  • 1⁄2 cup panko breadcrumbs
  • 1⁄2 cup shredded Parmesan cheese


  • 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.
  • Blanche Brussels sprouts in boiling water for 3-4 minutes. Immediately transfer to ice bath. Once cool drain and pat dry.
  • 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.
  • Add Brussels sprouts to sauce. Transfer to prepared pan.
  • 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.