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Brussels Sprouts and Celery Casserole

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Brussels Sprouts and Celery Casserole
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Yield: Serves 6


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Ingredients:

  • 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

Instructions:

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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