Brussels Sprouts En Casserole
|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|
|Pepper||1⁄4 Teaspoon, freshly ground|
|Milk||1 1⁄3 Cup (21.33 tbs)|
|Dry breadcrumbs||3⁄4 Cup (12 tbs)|
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.