Food recipes
Creamy Brussels Sprouts Gratin
Creamy Brussels Sprouts Gratin Ingredients: brussels sprouts, raw butter, without salt onions, raw wheat flour, white, all-purpose, unenriched mushrooms, white, raw cream, whipped, cream topping, pressurized milk, flu...
Creamy Brussels Sprouts Gratin
Ingredients:
brussels sprouts, raw
butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
mushrooms, white, raw
cream, whipped, cream topping, pressurized
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black
spices, thyme, dried
spices, paprika
cheese, parmesan, hard
cheese, cheddar
butter, without salt
delallo, italian seasoned 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.
Ingredients:
brussels sprouts, raw
butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
mushrooms, white, raw
cream, whipped, cream topping, pressurized
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black
spices, thyme, dried
spices, paprika
cheese, parmesan, hard
cheese, cheddar
butter, without salt
delallo, italian seasoned 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.