Three-Point Brussels-Sprouts Casserole |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This recipe is originally from Bill's MIL, Carolyn Skiver. I assume Bill is a basketball player. Anyway, it's a great way to make brussels sprouts milder and may create some new sprout lovers! Ingredients:
2 (10 ounce) packages frozen brussels sprouts |
2 eggs, slightly beaten |
1 1/2 cups breadcrumbs |
10 3/4 ounces condensed cream of mushroom soup |
1/2 cup cheddar cheese, shredded |
2 tablespoons onions, chopped |
2 tablespoons butter, melted |
pepper |
Directions:
1. Cook brussels sprouts according the package directions; drain. Cut sprouts into fourths and set aside.
2. Combine eggs, half the crumbs, soup, cheese, onion, and dash pepper. Fold in sprouts. Transfer to a 1 1/2 quart casserole. Combine remaining crumbs and butter; sprinkle atop sprouts.
3. Bake, uncovered in a 350 degree oven for 35 minutes.
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