This dish is a riff on old fashioned green bean casserole, but instead uses fresh Brussels sprouts and a rich mushroom gravy — all baked under a topping of buttery bread crumbs. Delicious with fried chicken, roasted turkey, baked ham or pork tenderloin. Serves 6.

3 cups fresh Brussels Sprouts
2 eggs, lightly beaten
1 1/2 cups soft whole wheat bread crumbs
1 1/2 cups basic cream sauce
1/2 cup sauteed cremini mushrooms
1/2 cup grated sharp cheddar
1 tablespoon dry onion flakes
kosher salt and freshly ground black pepper, to taste
1 1/2 tablespoon melted unsalted butter

Clean and trim sprouts and cook in a pot of boiling, salted water for 10 minutes. Drain well. Cool slightly and cut into quarters.

Mix eggs, 1/2 cup of the bread crumbs, cream sauce, mushrooms, cheese, onions, salt and pepper. Stir in sprout quarters. Turn into a greased gratin dish or casserole.

Combine remaining bread crumbs and melted butter, along with a small pinch of salt. Sprinkle on top of sprout mixture. Bake at 350 degrees for 30-45 minutes, until hot and bubbly.

Wine Pairing: I loved this with a platter full of flattened, crispy “oven fried” chicken and a superb Chardonnay, like the Fess Parker 2009 Chardonnay Sta. Rita Hills Ashley’s ($32). Offers Fiji apple, apricot and smooth pear flavors, and a pretty citrus note that plays off the creamy, silky texture. Finishes bright and rich. Ready to drink now and over the next couple of years.