Ingredients:
1/4 cup fine dry breadcrumbs
1 tablespoon grated parmesan cheese
2 lbs fresh Brussels sprouts ( or 3 10-ounce pkgs. frozen sprouts)
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
4 ounces swiss cheese, shredded
1 tablespoon white wine worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
Directions:
Mix breadcrumbs with Parmesan in a small dish and set aside.
Wash and trim fresh brussels sprouts; cut in half lengthwise.
Boil fresh sprouts 11-12 minutes or until just tender.
Drain fresh sprouts and place in a small buttered casserole dish.
If using frozen sprouts, prepare according to package directions and drain, then place in casserole.
Melt butter in a small saucepan, over low heat.
Add flour and stir until smooth.
Add milk slowly, and cook, stirring, until thick and bubbly.
Add Swiss cheese, white wine Worcestershire sauce and salt and pepper, and mix until cheese melts.
Pour the sauce over the sprouts, and top with the breadcrumb mixture.
Sprinkle paprika lightly and evenly over all.
Bake at 350 F, uncovered, for 20-22 minutes, or until golden and bubbly.
Servings: 8
Time preparation: 10 min.
Time total: 48 min.