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Brussels Sprouts Cheese Bake




Source of Recipe


My recipe


List of Ingredients




2 Pints Brussels Sprouts, trimmed, or 2 10 Ounce Packages Frozen Brussels Sprouts
1 8 Ounce Can Waterchestnuts, Canned --, drained
3 Tablespoons Butter or Margarine
1/4 Pound Sliced Mushrooms
1 Tablespoon All-purpose Flour
1/8 Teaspoon Pepper
1 Cup Milk
1 Cup Shredded Sharp Cheddar Cheese
1/2 Cup Sliced Almonds, toasted


Recipe



Cut an x into the stem of each sprout. Cut larger sprouts in half.

In 3 quart saucepan over high heat, bring 1" water to boil; add sprouts. Reduce heat to medium-low. Cover and simmer 10 minutes or until fork tender. Drain.

In 1 1/2 quart baking dish, place sprouts. Top with water chestnuts.

In same saucepan over medium heat, melt butter. Add mushrooms, cook until tender. Stir in flour and pepper until well blended. Gradually add milk, stir until blended, cook stirring constantly until mixture boils and thickens. Remove from heat; stir in cheese until melted. Pour over sprouts in baking dish. Sprinkle with almonds.

Bake in 350ºF oven 20 minutes or until bubbly.