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Brussels Sprouts En Casserole (Serves 6-8)

Lots of cooks keep an eagle eye out for easy creative ways to serve vegetables.  Look no further for a delicious recipe to showcase Brussels sprouts.  Here is a palate pleasing plan.     

2 (10-ounce) packages frozen Brussels sprouts
2 eggs
1 and 1/2 cups soft bread crumbs, divided
1 (10 and 3/4-ounce) can 98% fat free cream
   of mushroom soup
1/2 cup shredded sharp Cheddar cheese
2 tablespoons chopped onion
Dash of pepper
2 tablespoons butter or margarine, melted

1. Cook Brussels sprouts according to package directions;      drain.  Cut sprouts into fourths and set aside.

2 In medium mixing bowl, beat eggs slightly with a fork.      Add 3/4 cup of the crumbs, soup, cheese onion and     pepper.  Mix well.

3. Fold in Brussels sprouts.

4. Transfer mixture to lightly greased 1 and 1/2 quart     casserole.

5. Combine remaining crumbs and melted butter; sprinkle     on top of the sprouts.

6. Bake, uncovered, in a preheated 350 degree oven for
    30-40 minutes or until hot and bubbly.

Nutritional information per serving
200 calories, 10 grams protein, 10 grams fat, 18 grams carbohydrate, 4 grams fiber, 94 milligrams cholesterol, 617 milligrams sodium