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Ingredients:
- 2 8-ounce or 10-ounce packages frozen Brussels sprouts
- 1/4 cup water
- 2 tablespoons butter or margarine
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 3/4 cup milk
- 1 cup shredded sharp American cheese (4 ounces)
- 1 hard-cooked egg, chopped
- 1/4 cup water
- 2 tablespoons butter or margarine
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 3/4 cup milk
- 1 cup shredded sharp American cheese (4 ounces)
- 1 hard-cooked egg, chopped
Preparation Method:
In a 1 ½ -quart casserole place Brussels sprouts and water. Micro-cook, covered, till tender, 11 to 12 minutes, stirring every 4 minutes. Drain; halve sprouts. Return to casserole.
In a 2-cup glass measure micro-melt the butter 30 to 40 seconds. Blend in flour and salt; add milk all at once, stirring well. Micro-cook, uncovered, 1 minute; stir. Micro-cook till thickened and bubbly, 2 to 3 minutes, stirring every 30 seconds. Add cheese; stir till melted. Pour over Brussels sprouts. Micro-cook, covered, till heated through, about 1 minute more; stir Sprinkle chopped egg atop casserole. Makes 6 servings.
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