Return to Content

Brussels Sprouts and Celery Casserole

Brussels Sprouts and Celery Casserole
0 votes, 0.00 avg. rating (0% score)
by
Submit a Recipe Image

Yield: Serves 6

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

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

yankee-giftsub-apr2014-v2