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Brussels Sprouts and Celery Casserole

Brussels Sprouts and Celery Casserole
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Yield: Serves 6


  • 1 quart Brussels sprouts
  • hearts of 1 bunch celery, cut in 1-inch cubes
  • 2 cups cream sauce
  • 1 cup sour cream
  • 1/2 cup breadcrumbs sauteed in butter
  • 1/2 cup sliced almonds chopped parsley


Clean the Brussels sprouts, cutting off the stem ends and removing any wilted leaves. Prepare the celery. Boil the vegetables in salted water to which you have added a little lemon juice for about 15 minutes or until almost tender. Drain, and put the vegetables in a buttered, ovenproof casserole. Combine the cream sauce and sour cream and pour over the vegetables. Combine the sautéed breadcrumbs, almonds, and parsley and sprinkle on top. Bake in a 350 degrees F oven for about 10 minutes before serving.
Updated Friday, October 5th, 2007

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