Ingredients
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1/4 cup fine dry breadcrumb
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1 tablespoon grated parmesan cheese
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2 lbs fresh Brussels sprouts (or 3 10-ounce pkgs. frozen sprouts)
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2 tablespoons butter
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2 tablespoons flour
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1 1/2 cups milk
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4 ounces swiss cheese, shredded
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1 tablespoon white wine worcestershire sauce
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon paprika
Instructions
- 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.