Brussels Sprouts Casserole

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 pints brussels sprouts (or 2 10-oz. frozen packages)
• 1 (8 ounce) can water chestnuts, drained
• 3 tablespoons butter
• 8 ounces sliced mushrooms
• 2 tablespoons flour
• 1/4 teaspoon pepper
• 1 cup milk
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup toasted almond, sliced

Recipe

• 1 trim sprouts and cut an x in the stem of each. if sprouts are large, cut in half lengthwise.
• 2 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.
• 3 place sprouts in 1-1/2 quart baking dish; top with water chestnuts.
• 4 in same saucepan, melt butter and saute mushrooms until tender.
• 5 stir in 2 tablespoons flour and pepper until well blended.
• 6 gradually add milk, stirring, until blended. keep stirring until mixture boils and thickens.
• 7 remove from heat and stir in cheese until melted.
• 8 pour mixture over sprouts in baking dish and sprinkle with almonds.
• 9 bake at 350 for 20 minutes or until bubbly.