8 tablespoons butter , divided
1 ½ lb brussels sprouts , halved
8 oz cremini or baby bella mushrooms , halved or quartered
½ onion , chopped
2 cloves of garlic , minced
2 tablespoons all-purpose flour
1 cup chicken or vegetable broth
1 cup half and half
1 cup panko breadcrumbs
6 oz can of French fried onions
Salt and pepper , to taste


1.Preheat oven to 375°F. Grease a 9x13 inch casserole dish with butter or nonstick spray.
2.Melt 2 tablespoons of butter in a large skillet set over medium heat. Add brussels sprouts and cook until browned, about 5 minutes. Transfer to a separate bowl and set aside.
3.Add another 2 tablespoons of butter, mushrooms and onions to the skillet, season with salt and pepper, and cook until soft, about 5-6 minutes. Add garlic and cook for 1 minute more. Add to the bowl with the brussels sprouts.
4.Melt 2 tablespoons of butter in skillet. Add flour and whisk to form a thick paste. Add chicken or vegetable broth gradually while whisking constantly. Whisk in half and half. Increase heat to medium high and bring to a boil, whisking frequently. Simmer until thick for about 5 minutes until thickened. Season with salt and pepper to taste.
5.Combine brussels sprouts mixture with the sauce and pour into the prepared casserole dish. Melt remaining 2 tablespoons of butter and combine with the breadcrumbs in a medium bowl. Add the french fried onions. Scatter mixture on top of the brussels sprouts mixture.
6.Bake casserole until bubbly and topping is brown, about 20-25 minutes.
7.Note: This casserole can be prepared ahead of time. Let baked casserole cool completely, then cover with plastic wrap and chill in the fridge for up to 2 days. To reheat, cover with foil and warm in a 350°F oven for about 30 minutes. Remove foil for the last 5-10 minute to get the topping nice and crispy again.

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