Ingredients:
1 lb frozen Brussels sprouts ( or fresh Brussels sprouts)
1 tablespoon butter
1/2 cup chopped white onions
1 tablespoon flour
1/2 cup sliced mushrooms
1/2 cup half-and-half cream
1/2 cup milk
1/4-1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon thyme
1/4 teaspoon paprika
1/3 cup shredded swiss cheese
1/3 cup shredded cheddar cheese
1 tablespoon butter, melted
1/4 cup soft breadcrumbs
Directions:
Preheat oven to 350.
If there are very large sprouts, cut them in half lengthwise. Cook frozen sprouts according to package
directions; drain. (If using fresh, cook them until fork-tender; drain). Place drained sprouts in a lightly greased or sprayed shallow casserole dish.
In a small saucepan, over med heat, melt 1 tbsp butter and saute the onion in the butter about 2 minutes. Stir in flour until smooth. Add sliced mushrooms.
Add cream, milk, salt, pepper, thyme and paprika and stir until heated.
Reduce heat to med-low and stir in the cheeses. Stir frequently until cheeses are melted. Pour this over brussels sprouts in the casserole dish.
In a small bowl, combine 1 tbsp melted butter and breadcrumbs; sprinkle evenly over top.
Bake at 350 for 25-30 minutes or until bubbly on top.
Servings: 4-6
Time preparation: 15 min.
Time total: 45 min.