Brussels Sprouts Casserole

Ingredients

• 2 pints Brussels sprouts (or 2 10-oz. frozen packages)

• 1 (8 ounce) can water chestnuts, drained
• 3 tablespoons butter
• 8 ounces sliced mushrooms
• 2 tablespoons flour
• 1/4 teaspoon pepper
• 1 cup milk
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup toasted almond, sliced

Directions

1. 1

   Trim sprouts and cut an X in the stem of each. If sprouts are large, cut in half lengthwise.

2. 2

   Bring 1 inch of water to boil in a 3-qt. saucepan. Add sprouts, reduce heat to medium low, cover and simmer for 10 minutes or until fork tender. Drain.

3. 3

   Place sprouts in 1-1/2 quart baking dish; top with water chestnuts.

4. 4

   In same saucepan, melt butter and saute mushrooms until tender.

5. 5

   Stir in 2 tablespoons flour and pepper until well blended.

6. 6

   Gradually add milk, stirring, until blended. Keep stirring until mixture boils and thickens.

7. 7

   Remove from heat and stir in cheese until melted.

8. 8

   Pour mixture over sprouts in baking dish and sprinkle with almonds.

9. 9

   Bake at 350 for 20 minutes or until bubbly.