Brussels Sprouts En Casserole Recipe
Ingredients
| Fresh brussels sprouts/20 ounces frozen | 1 Quart (NULL) | |
| Boiling water/Null | 1 Cup (16 tbs) (NULL) | |
| Salt/Null | 1 1⁄2 Teaspoon (NULL) | |
| Celery/Null | 1 1⁄2 Cup (24 tbs), sliced (NULL) | |
| Butter/Null | 1⁄3 Cup (5.33 tbs), melted (NULL) | |
| Flour/Null | 3 Tablespoon (NULL) | |
| Pepper/Null | 1⁄4 Teaspoon, freshly ground (NULL) | |
| Milk/Null | 1 1⁄3 Cup (21.33 tbs) (NULL) | |
| Dry breadcrumbs/Null | 3⁄4 Cup (12 tbs) (NULL) |
Nutrition Facts
Serving size: Complete recipe
Calories 1798 Calories from Fat 705
% Daily Value*
Total Fat 80 g123.3%
Saturated Fat 46.2 g230.8%
Trans Fat 0 g
Cholesterol 191.4 mg63.8%
Sodium 4665.9 mg194.4%
Total Carbohydrates 232 g77.4%
Dietary Fiber 44.4 g177.6%
Sugars 47.9 g
Protein 62 g124%
Vitamin A 202.5% Vitamin C 1349.5%
Calcium 111.5% Iron 125.3%
*Based on a 2000 Calorie diet
Directions
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.
Chef
