Brussels Sprouts Casserole

Recipe by Jim C.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Trim sprouts and cut an X in the stem of each. If sprouts are large, cut in half lengthwise.
  • 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.
  • Place sprouts in 1-1/2 quart baking dish; top with water chestnuts.
  • In same saucepan, melt butter and saute mushrooms until tender.
  • Stir in 2 tablespoons flour and pepper until well blended.
  • Gradually add milk, stirring, until blended. Keep stirring until mixture boils and thickens.
  • Remove from heat and stir in cheese until melted.
  • Pour mixture over sprouts in baking dish and sprinkle with almonds.
  • Bake at 350 for 20 minutes or until bubbly.
Advertisement