I'm not doing this for Thanksgiving, but I will make this soon, it sounds good.

Ham and Brussels Sprout Bake

• 20 Brussels sprouts, halved
• 1 cup cubed ham
• 1 cup sliced fresh mushrooms
• 3 finely chopped green onions (white portion only)
• 1 tablespoon grated Parmesan cheese
• 1 tablespoon grated Asiago cheese
• 1/2 cup sauerkraut, drained
• 1/2 cup olive oil
• 1 tablespoon fresh lemon juice
• 1 clove garlic, minced
• 2 teaspoons dried basil
• ground black pepper to taste
• 1 tablespoon Italian-style bread crumbs

1. Preheat oven to 350 degrees F (175 degrees C).
2. Toss together the Brussels sprouts, ham, mushrooms, green onion, Parmesan cheese, Asiago Cheese, and sauerkraut in a large bowl until combined. Add the olive oil, lemon juice, garlic, basil, and pepper; toss until coated. Pour this mixture into a 2 quart baking dish and sprinkle with bread crumbs.
3. Bake in preheated oven until the Brussels sprouts are tender, about 45 minutes.