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Brussels Sprouts En Casserole

Fondue.Chef's picture
Ingredients
  Fresh brussels sprouts/20 ounces frozen 1 Quart
  Boiling water 1 Cup (16 tbs)
  Salt 1 1⁄2 Teaspoon
  Celery 1 1⁄2 Cup (24 tbs), sliced
  Butter 1⁄3 Cup (5.33 tbs), melted
  Flour 3 Tablespoon
  Pepper 1⁄4 Teaspoon, freshly ground
  Milk 1 1⁄3 Cup (21.33 tbs)
  Dry breadcrumbs 3⁄4 Cup (12 tbs)
Directions

Clean fresh Brussels sprouts and cook in boiling water with 1 teaspoon salt until just tender, about 15 minutes.
Drain and save liquid.
Saute celery in 3 tablespoons butter for about 3 minutes.
Sprinkle flour, remaining 1/2 teaspoon salt and pepper over celery and stir until bubbly.
Gradually add milk and liquid from Brussels sprouts and cook and stir until mixture comes to a boil.
Add cooked sprouts.
Spoon mixture into a buttered 1 1/2 quart casserole.
Combine remaining butter with breadcrumbs.
Sprinkle over sprouts and celery mixture in casserole.
Bake in a 400° F.oven 15 to 20 minutes or until sprouts are heated through and crumbs are brown.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Occasion: 
Thanksgiving
Ingredient: 
Vegetable

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1798 Calories from Fat 705

% Daily Value*

Total Fat 80 g123.3%

Saturated Fat 46.2 g230.8%

Trans Fat 0 g

Cholesterol 191.4 mg63.8%

Sodium 4665.9 mg194.4%

Total Carbohydrates 232 g77.4%

Dietary Fiber 44.4 g177.6%

Sugars 47.9 g

Protein 62 g124%

Vitamin A 202.5% Vitamin C 1349.5%

Calcium 111.5% Iron 125.3%

*Based on a 2000 Calorie diet

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Brussels Sprouts En Casserole Recipe