Ingredients
- 1/4 cup breadcrumbs (fine, dry)
- 1 tablespoon grated Parmesan cheese
- 2 pounds Brussels sprouts, fresh (refer to NOTE below)
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 cup shredded Gruyere cheese (or Swiss cheese, 4 ounces)
- 1 tablespoon worcestershire sauce (White Wine Worcestershire sauce)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
How to Make
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Step 1: Combine breadcrumbs and Parmesan cheese; set aside.
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Step 2: Wash brussels sprouts; remove discolored leaves. Trim ends, and cut in half lengthwise. Cook sprouts in boiling water to cover 12 minutes or until barely tender.
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Step 3: Drain and place in a lightly greased 1 1/2 quart gratin dish or an 11" x 7" x 1 1/2" baking dish. Set aside.
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Step 4: Melt butter in a saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute.
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Step 5: Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
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Step 6: Add Gruyere cheese and next 3 ingredients, stirring until cheese melts.
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Step 7: Spoon sauce over brussels sprouts; sprinkle with breadcrumb mixture and paprika. Bake, uncovered, at 350-degrees-F for 20 minutes or until browned and bubbly.
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NOTE: 3 [10 oz.] pkgs. of frozen brussels sprouts may be substituted for the fresh. Prepare according to the package directions before assembling the casserole
We hope you enjoy this recipe!
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