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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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