Saucy Brussels Sprouts
Source of Recipe
Aunt Saunny
3 pounds Brussels sprouts
1/4 cup butter
2 onions, chopped
1/4 cup flour
2 cups warm milk
1 1/2 cups shredded old white Cheddar cheese
3/4 tsp ground nutmeg
salt and pepper to taste
Trim sprouts; cut X in base of each. In large saucepan of boiling water, cook Brussels sprouts for 7 to 9 minutes or until tender crisp. Drain and chill under cold running water; press out excess water with towel. Cut in half if large; place in shallow greased 10 cup casserole dish. In saucepan, melt butter over medium heat; cook onions, stirring occasionally, for 8 to 10 minutes or until softened. Stir in flour; cook, stirring, for 1 minute. Add milk; cook, stirring, for 3 to 5 minutes or until thickened. Remove from heat. Stir in half of the cheese, the nutmeg, salt and pepper; pour over Brussels sprouts. Cover and bake in 375F oven for about 40 minutes or until bubbly. Sprinkle with remaining cheese; broil, uncovered, for about 2 minutes or until golden. Makes 12 servings
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