Brussels Sprouts & Mushroom Casserole |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is from the back of a frozen brussels sprouts bag. We like it. I don't like it if the spouts are over cooked so adjust the cooking time of those to suit your tastes. Ingredients:
1 (16 ounce) bag brussels sprouts |
1 (7 ounce) can sliced mushrooms, drained |
1/2 cup mayonnaise |
2 teaspoons lemon juice |
1/4 teaspoon celery salt |
1/4-1/2 cup parmesan cheese |
1/4 cup sliced almonds (optional) |
Directions:
1. Preheat oven to 325 degrees.
2. Cook the brussels sprouts till the are crisp tender.
3. Place in a lightly greased one quart casserole dish.
4. Meanwhile combine mushrooms
5. mayo, lemon juice and celery salt.
6. Spoon over brussels sprouts and sprinkle with parmesan cheese and almonds.
7. Bake at 325 degrees for 20 minutes or until heated through.
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