- 10
- 20 mins
- 50 mins
Ingredients
- 6 6 6 bacon slices
- 2 2 pkg 2 (15-oz) pkg frozen French-cut green beans, thawed and well drained
- 1 1 1 lb trimmed and quartered fresh Brussels sprouts
- 1/2 1/2 1/2 cup salted butter, divided
- 1 1 pkg 1 (8-oz) pkg sliced fresh cremini mushrooms, roughly chopped
- 1 1 1 large shallot, chopped
- 6 6 6 Tbsp all-purpose flour
- 4 4 4 cups whole milk
- 4 4 1 1/2 Parmesan cheese, shredded (about 1 1/2 cups)
- 2 2 2 tsp kosher salt
- 1/2 1/2 1/2 tsp black pepper
- 1 1 can 1 (8-oz) can diced water chestnuts, drained
- 1 1 2 cup crispy fried onions or shallots (about 2 oz)
Preparation
Step 1
Preheat oven to 350. Squeeze green beans lightly in hands to remove water.
Heat 2 tablespoons of the butter in a Dutch oven over medium-high. Add mushrooms and shallot, and cook, stirring often, until mixture is deeply browned and caramelized, 8 to 10 minutes. Transfer mixture to a plate, and without wiping out Dutch oven, add remaining 6 Tablespoons butter to Dutch oven. Melt butter oven medium-high; whisk in flour, and cook, whisking until smooth. Cook, whisking, until thickened and bubbly, about 4 minutes. Remove from heat, and whisk in Parmesan cheese, kosher salt, and black pepper until melted and smooth.
Cook 6 bacon slices in a Dutch oven over medium until crisp, 6 to 8 minutes. Drain bacon on paper towels, reserving drippings in Dutch oven. Crumble bacon; set aside. Cook Brussels sprouts and green beans in reserved drippings just until tender and lightly browned, 8 to 10 minutes. Remove vegetables from Dutch oven. Prepare recipe as directed without wiping out Dutch oven, stirring Brussels sprouts and green beans into cream sauce with mushroom mixture and water chestnuts. Spoon into a lightly greased 13- x 9-inch (3 quart) baking dish.
Bake in preheated oven until bubbly around edges, 15 minutes. Remove from oven; top with fried onions or shallots.
Return to oven; bake until topping is golden brown, 15 minutes.