Brussels Sprouts Casserole

"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."
 
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Ready In:
1hr
Ingredients:
9
Serves:
6
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ingredients

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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.

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Reviews

  1. 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.
     
  2. This is so good I will be making often I love brussel sprouts thank you for posting
     
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RECIPE SUBMITTED BY

I'm a composer (see my website), and I'm a self-taught cook who enjoys relaxing in the evening by puttering in the kitchen. My background in ethnomusicology has led me into some exotic cuisines, which I emulate when it's not too much fuss.
 
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