Brussels Sprouts Casserole

Jim C.'s Note:

This may sound like a crazy combination, but it's a wonderful dish! The mushrooms and water chestnuts add complementary textures, and the cheese sauce brings it all together.

• Total Time: 1 hrs
• Prep Time: 40 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 2 pints Brussels sprouts (or 2 10-oz. frozen packages)
• 1 (8 ounce) can water chestnuts , drained
• 3 tablespoons butter
• 8 ounces sliced mushrooms
• 2 tablespoons flour
• ¼ teaspoon pepper
• 1 cup milk
• 1 cup sharp cheddar cheese , shredded
• ½ cup toasted almond , sliced

Directions:

1. Trim sprouts and cut an X in the stem of each. If sprouts are large, cut in half lengthwise.
2. Bring 1 inch of water to boil in a 3-qt. saucepan. Add sprouts, reduce heat to medium low, cover and simmer for 10 minutes or until fork tender. Drain.
3. Place sprouts in 1-1/2 quart baking dish; top with water chestnuts.
4. In same saucepan, melt butter and saute mushrooms until tender.
5. Stir in 2 tablespoons flour and pepper until well blended.
6. Gradually add milk, stirring, until blended. Keep stirring until mixture boils and thickens.
7. Remove from heat and stir in cheese until melted.
8. Pour mixture over sprouts in baking dish and sprinkle with almonds.
9. Bake at 350 for 20 minutes or until bubbly.

Reviews

[Merlot]

I made this for my brussel-sprout-loving husband and boy am I glad I did. I really don't care for them but I must say I enjoyed these. I loved the different textures (especially the water chestnuts and the creamy cheese sauce). I will be making this again for BOTH my hubby and I. Thanks so much for sharing it, JimC.

[Chef susan from Sandpoint,Idaho]

This is so good I will be making often I love brussel sprouts thank you for posting