Recipe by Sue Lau
Very dressy way to serve brussels sprouts. Has a nice, cheesy/creamy flavor, and is great for special occasions or when you just feel like having something a little out of the ordinary.
Top Review by M in MN
Good flavor for the cheese sauce. I learned that white wine Worcestershire sauce has had a name change: Lea and Perins now call it Marinade for Chicken. It contains a sweet white wine, corn syrup, spices, etc. <br/>I did not have any so I tried mixing 1/2 Tb. white wine with 1/2 T. regular Worchestershire sauce and a tad of sugar. Next time I'll have purchased the correct stuff and try it again. Who knows, might both be good. Also, I added a bit of butter to the bread crumbs and a tad more parmesan cheese.
- 1⁄4 cup fine dry breadcrumb
- 1 tablespoon grated parmesan cheese
- 2 lbs fresh Brussels sprouts (or 3 10-ounce pkgs. frozen sprouts)
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1⁄2 cups milk
- 4 ounces swiss cheese, shredded
- 1 tablespoon white wine worcestershire sauce
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon paprika
Directions See How It's Made
- Mix breadcrumbs with Parmesan in a small dish and set aside.
- Wash and trim fresh brussels sprouts; cut in half lengthwise.
- Boil fresh sprouts 11-12 minutes or until just tender.
- Drain fresh sprouts and place in a small buttered casserole dish.
- If using frozen sprouts, prepare according to package directions and drain, then place in casserole.
- Melt butter in a small saucepan, over low heat.
- Add flour and stir until smooth.
- Add milk slowly, and cook, stirring, until thick and bubbly.
- Add Swiss cheese, white wine Worcestershire sauce and salt and pepper, and mix until cheese melts.
- Pour the sauce over the sprouts, and top with the breadcrumb mixture.
- Sprinkle paprika lightly and evenly over all.
- Bake at 350 F, uncovered, for 20-22 minutes, or until golden and bubbly.