Creamy Brussels Sprouts Casserole Recipe - Cooking Index
Creamy Brussels Sprouts Casserole Recipe - Cooking Index
| 2 | Fresh brussels sprouts | |
| 4 tablespoons | 60ml | Butter - divided |
| 1/4 cup | 59ml | Lemon juice |
| 1 cup | 237ml | Sour cream or mayonnaise |
| 1/4 cup | 23g / 0.8oz | Minced fresh parsley |
| Salt and freshly ground pepper | ||
| Sliced pimento-stuffed olives | ||
| 1/4 cup | 36g / 1.3oz | Bread crumbs |
1. Preheat oven to 350°.
2. Wash sprouts, trim ends and cut an X in the bottom of each to hasten
cooking time. Remove loose or yellow leaves. Let stand for a few minutes
in
cool, salted water. Drain.
3. Heat 2 tablespoons butter in skillet over medium heat. Add brussel
sprouts to hot butter. Stir to coat. Cover and steam about 10 minutes,
shaking skillet occasionally. Check with fork for tenderness.
4.Add lemon juice and steam 2 minutes more. Add sour cream, parsley, salt,
and pepper. Mix well. Heat through but do not allow to boil. Place in 8"
by
8" baking dish. Top with sliced olives, bread crumbs, and remaining 2
tablespoons butter, melted. Bake until lightly browned, 20 to 25 minutes.
MC Formatted by Bonni [email protected]; ARecipe4All
Source:
Mr. Paul Newman's, Newman's Own Cookbook
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