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Prep
Difficulty
Medium
Time
Estimate
1 hour
Slice and bake the crispy onions. Peel and chop the sweet potatoes, start to simmer. Make the mushroom sauce. Make streusel topping. Assemble the green bean casserole to bake. Mash up the sweet potatoes, assemble and start to bake. Saute the brussels sprouts. Make the cream sauce. Bake the sprouts. Finish with the sauce. Serve the three sides together.
This is my version of the classic out of a can Green Bean Casserole. Making the mushroom sauce and crispy onions is easier then it seems and by far tastier with less sodium and additives. Green beans are not necessarily in season in the fall, but frozen green beans work well if you are unable to find ones gorgeous and fresh for this Thanksgiving essential.
A crispy crumble of nuts & oats adds a bit of sparkle to creamy sweet potatoes. They are called garnet or jewel yams in stores, but botanically speaking they are actually sweet potatoes.
The controversially loved & hated ever-so-bitter Brussels Sprouts are getting some serious gluttonous love with a simple cream & mustard sauce. Yes it is rich, but worth every bite. Go ahead, indulge.
