Return to Content

Brussels Sprouts and Celery Casserole

Yankee Plus Dec 2015


Brussels Sprouts and Celery Casserole
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111