Tonight we had Brussel Sprouts, this week in our wonderful co-op we were given these tiny little cabbages. We have gotten these before and I am sad to say that I let them go Bad and I threw them away. ( hahaha that was not supposed to rhyme) I was not going to let that happen so tonight I got online and tried to find a way to prepare these wonderful green veggies which by the way are packed with great vitamins and nutrients. So this is what I found....
Brussels Sprouts Cheesy Casserole Recipe
Cheddar cheese adds a nice cheesy taste to brussels sprouts!
2 (10 oz.) pkgs. frozen Brussels sprouts (I used fresh and just steamed them)
2 slightly beaten eggs
1 1/2 c. soft bread crumbs (2 slices)
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/2 c. shredded cheddar cheese
2 tbsp. chopped onion
2 tbsp. butter, melted
Cook Brussels sprouts according to package directions; drain. Cut sprouts into fourths and set aside.
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. Bake uncovered in a 350 degree oven for 35 minutes.
Makes 6-8 servings. --www.cooks.com.
Now I tried this let me just say it was pretty good I used to much salt thought we love salt at our house but the cream of mushroom and butter which was salted added a little to much salt. Did I mention the SALT!!! I served this yummy dish on the side with some elk steak that I beat to death and battered in egg and flout with a little more salt and pepper and some other seasonings and to round it all out I added some crescent rolls. I LOVE CRESCENT ROLLS.
Just thought I would share my odd but pretty good, nice and fattening dinner with my few readers to give you something new to try if you are like me and desperate for some easy but new dining options.